Rugbrød u/ surdej

Name: Rugbrød u/ surdej
Cuisine: American
Ingredients: 700 grams Rye flour; 300 grams Rye kernels/grain; 230 grams whole wheat flour; 1/2 liter buttermilk; 1/2 cup water; 1 can Pale Malt Ale (Hvidtøl) (330ml); 2 tbsp Canola oil; 3 1/2 tbsp salt; 1/2 tbsp Color (kulør); 50 grams Fresh yeast, or; 20 grams Dry / Instant yeast

thakhisis @cook_3903936

Rugbrød u/ surdej

thakhisis @cook_3903936

Saved

Ingredients

700 gramsRye flour
300 gramsRye kernels/grain
230 gramswhole wheat flour
1/2 literbuttermilk
1/2 cupwater
1 canPale Malt Ale (Hvidtøl) (330ml)
2 tbspCanola oil
3 1/2 tbspsalt
1/2 tbspColor (kulør)
Yeast
50 gramsFresh yeast, or
20 gramsDry / Instant yeast

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Steps

1

Bring kernels/grains to a quick boil in the water, let it cool in the pot, off the stove.
2

Add all the dry goods in a big bowl. If using dry yeast be sure to mix up the dry goods before adding buttermilk, as cold will kill. If using fresh yeast, mix with a little of the water to make it soluble, then add with the wet goods.
3

Add in all the wet goods, finishing up with the now soft kernels. The dough should be only so wet that it can be meaded into a homogeneous mass.
4

Oil one 3L tin loaf or two 1.5L tin loafs, put the kneaded dough into the forms.
5

Let rest for an hour a warm place, or until the dough has reached approx 1cm from top edge of the form.
6

Preheat oven to 220deg and bake for 75 minutes.