Recipes Danish Lunch Sourdough Rye Bread

 

Recipes Danish Lunch Sourdough Rye Bread

Recipes Danish Lunch Sourdough Rye Bread

  1. two hundred ml chopped rye kernels
  2. 200 ml cracked wheat
  3. two hundred ml sourdough (the wet kind)
  4. 400 milliliters water
  5. one tbsp salt
  6. 200 ml whole wheat flour
  7. 200 ml rye flour

Recipes Danish Lunch Sourdough Rye Bread

  1. Soak the kernels, cracked wheat, and sourdough in water overnight

  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you’re done

  3. Let it ferment for a few hours

  4. Move to a baking tray with a lid

  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!

  6. Take the lid off after 45 mins and bake without for the remaining 15