What you have promised, you usually forget to keep. So it’s fun to sometimes improve his statistics on New Year’s resolutions, I actually kept. Here is the recipe for a tasty rye bread, of a type which nowadays is almost impossible to buy in the store.
Coarse rye bread with caraway (rye bread)
Caraway goes very well with rye, and this becomes a dense bread with a rather dull and heavy taste. Baked with no added sugar and flour from rye only. During the weekends we found that it was a good fit, for example, sliced ham, liverwurst and different kinds of cheese. Not quite as good for salt herring and salmon, which surprised me. Yet untested in the mountains, however. Taking with that, I think you should keep it in a rough paper bag that you in turn put into a plastic bag.
2.5 cups cold water
2 cups crushed rye
2 tsp salt
Soak in cold water for about 3-4 hours. Gladly more.
3.5 cups cold water
25 grams of yeast
3 tsp cumin
Approximately 8 ounces of coarse rye flour
I bake the dough bowl, by hand, with a wooden spoon. Start by dissolving the yeast in a little bit of cold water. Then add the remaining water. Stir in the soaked rågkrosset and other ingredients, but do not take all the flour at once, but keep an eye on consistency. Rye dough becomes sticky and much more stable than wheat dough. One must judge when the dough had just the right texture. Here you will experience in.
Let cool to ferment in the fridge for ½ day or overnight before being filled into a 1½-liter form.
Lubricate the form properly so that the bread does not stick and bursting during baking.
Divide the dough in the shape of a spoon, press down so that it fills the corners and edges. But, if you want Lightly flour the dough on top, but I think it will be best not to. Without flour to get a dry, dark crust on the bread, which fits well on dark rye bread.
Let rise under a cloth for 2-3 hours at room temperature (this rye bread does not rise up very much).
Ugnstemp 225-250 degrees, about 1½ hours (easiest to use the meat thermometer and take out when the bread reaches 98-100 degrees). Use bottom half of the furnace. Keep an eye so that it does not get too burnt on top. Cover in this case with baking paper or foil.
Remove the bread from the mold and let cool on a rack in a kitchen towel.
The bread – like all coarse rye bread – winner to rest a day before eating (but it’s OK to eat the same day too). Hard to cut when it is fresh, the rye attach themselves to the knife and one gets rinse it with water and wipe dry after cutting a few slices. A large, well-sharpened knife is good to cut with.
In all bread baking experience is much more important than slavishly following a recipe for success. And it provides you feel understood afterwards! I welcome your comments, questions and experiences from those who give you tackle this bakprojekt.
If all goes as I hope I will in the future lay out a prescription for another rye bread. Less uncompromising and suitable for other food.