Rye bread

Rye bread

By
From
The Scandinavian Cookbook
Makes
1
Photographer
Lars Ranek

Rye bread is the traditional bread of Scandinavia and varies from region to region. We eat it for lunch and sometimes breakfast. When I was a child, my grandfather would make me a sandwich with a slice of white bread and a slice of rye bread with cheese in the middle. That was my favourite! To make rye bread, you need a sourdough, but you only have to make it once if you remember to save a bit of dough for next time before baking. The spelt buns below are my favourite morning buns.

Step 1: The sourdough

Ingredients

Quantity Ingredient
220g rye flour
300ml buttermilk
1 teaspoon coarse sea salt

Step 2: The dough

Quantity Ingredient
750ml water, lukewarm
375g rye flour
375g plain wheat flour
1 tablespoon sea salt

Step 3: The loaf

Quantity Ingredient
500g cracked whole rye
250ml water, lukewarm
2 teaspoons salt

Method

  1. Mix the rye flour, buttermilk and salt in a bowl. Cover with foil and leave for 3 to 4 days at room temperature (25–30°C). And there you have a sourdough! But note that if the temperature is too low, the sourdough will not develop and instead will go bad.
  2. In a large bowl, dissolve the sourdough in the lukewarm water. Add the rye flour, wheat flour and salt and stir with a wooden spoon until you have a runny dough. Cover the bowl with a tea towel and set aside for 12 hours at room temperature. I normally do this around dinner time so that it can sit overnight, then I can do step 3 the next morning.
  3. Add the cracked whole rye, lukewarm water and salt to the dough and stir again with a wooden spoon until the rye grains are evenly distributed. Now take 3 tablespoons of the dough, add 2 teaspoons of coarse salt, and save in a container in the refrigerator ready for the next time you make rye bread. It will last there for up to 8 weeks. Remember to do this every time you make rye bread and you will not need to make the sourdough again.
  4. Pour the rest of the dough into a non-stick loaf tin measuring 10 cm wide x 29 cm long x 9 cm deep. (If you do not have a non-stick loaf tin, grease the inside with a little oil.) Cover the tin with a tea towel and leave the bread to rise for 3–6 hours, or until it has reached the rim of the tin. Preheat the oven to 175°C and bake the loaf for 1 hour and 45 minutes. When it is done, take it out of the tin immediately and let it cool on a wire rack.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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