Granny's Delicious Rye Bread Recipe

RYE BREAD  

Starter dough:

DAY 1.  

3 tablespoons of rye flour  

3 tablespoons of lukewarm water  

Place the ingredients into a glass jar in a warm place for two days. Leave the lid slightly off

DAY 3.  

2 tablespoons of rye flour

2 tablespoons of lukewarm water  

Add to the previous mix and leave it until the next day  

DAY 4. 

You can use the starter dough to bake a sourdough bread. At the beginning the starter dough is only slightly sour, but the sourness will intensify as you continue baking the bread  

Dough (2 breads): 

Step 1.  

2dl lukewarm water

Starter dough

1dl rye flour

Give it a good stir to make sure all of the ingredients are well mixed. Sprinkle on a decent portion of rye flour. Cover with tea towel or cling film and leave to rise in a warm place. Let the dough ferment overnight. Whilst the bread is fermenting, it's advisable to stir occasionally. When the dough starts bubbling, it will produce a mildly sour smell and this means it's ready for the next step 

Step 2.  

6dl lukewarm water

½-1 tablespoons of salt

2 l rye flour

Add water and salt to the dough. Add flour to the dough little by little. The quality of the flour that you use will determine how much flour should be used. Knead the dough thoroughly. Leave it, covered with a tea towel or cling film until it becomes double of its size. It can take for three to six hours until the dough has risen visibly as there is no yeast used during the baking process.  

Place the dough on to a flour-dusted surface. You can save a bit of the starter dough (can freeze it as well) for the next time you will bake bread. Knead the dough a few times briefly and split it in to two separate pieces. Mould the dough into a pointed shaped ball and pat the ball flat. Place the bread on a thick layer of flour to rise. Feel free to add some oat brans to give it a more beautiful appearance.   

Cover the bread with a tea towel and let it rise again. When you press the bread gently with your fingers, the dough should rise up again quickly. Stick the breads with a fork.

Bake the bread approximately on 220 degrees in the oven, for an hour, until it is ripe enough. You can test whether the bread is ripe by knocking the bottom of the bread. 

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