Rye

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A perfect autumn bread, made for good soups and strong cheeses. You can use windfall apples - just core them and grate them into the dough as they are, with skin and all. Delicious toasted. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 200 g walnut halves or pieces (4.5 dl) 350 g cold water (3.5 dl) 400 g coarsely grated apple (about 5 apples) 50 g dark muscovado or brown sugar (0.5 dl) 400 g sifted rye flour (rågsikt) (7.25 dl) — or substitute: 220g whole rye flour + 180g wheat flour 400 g wheat flour (6.5 dl) 20 g salt (1 tbsp) extra rye flour for sprinkling on top Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Toast the walnuts in a dry frying pan until they have some color. Let cool. Mix the remaining levain with the other ingredients, except the walnuts, into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Mix in the walnuts (if added from the beginning, flour easily sticks to them). Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Grease two bread pans (1.5 liter / 6-cup capacity each) and spoon in the dough. Smooth the surface and sprinkle with a little rye flour. Cover with a tea towel and let the dough rise until it has risen a couple of centimeters, 1-2 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...

Here are the best tips for getting a sourdough starter going. Start with an organic, preferably stone-ground, rye flour and check that it’s not too old. During summer, temperature is rarely a problem, but during colder seasons you should make sure to find a spot that’s a bit warmer than normal room temperature, ideally up to 25°C (77°F). Check, for example, in the cabinet above the fridge - it’s usually warmer there. And finally - have patience. Even though on paper it should only take 4-5 days, it can take up to a week before your sourdough starter is ready. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A hearty whole grain bread combining wheat, whole spelt, and rye flours. No kneading required - just mix and let time do the work. Perfect for everyday eating and keeps well for days. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 550 g water (5.5 dl) 250 g bread flour (4 dl) 250 g whole spelt flour (5 dl) 250 g rye flour (4.5 dl) 15-20 g salt (1 tbsp) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other ingredients into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Scrape the dough onto a floured work surface, divide it into two pieces and shape each piece into a round loaf. Place the pieces seam-side down on a well-floured kitchen towel or in floured proofing baskets. Cover with a towel and let proof for 2-3 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. This is a good bread to start with if you’ve never baked sourdough bread before. It’s a simple dough that ferments well and the result is a bread that keeps for a long time and has a distinct sourdough character. There’s a bit of caraway in the dough, but you can of course skip it or exchange it for another spice if you want. Fennel and anise work well, for example. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Hearty baguettes with a combination of wheat and rye flour, sweetened with honey and studded with walnuts. This recipe includes two methods: traditional hand mixing with folds, or a quicker stand mixer method. Ingredients Dough 10 g instant yeast (2½ tsp) or about 25 g fresh yeast 350 g cold water (3.5 dl) 375 g bread flour (6.25 dl) 75 g rye flour (1.25 dl) 20 g honey (1 tbsp) 12 g salt (2 tsp) 150 g walnut halves or pieces (3.25 dl) Instructions Method 1: Without Stand Mixer (Traditional Folding Method) Mix all ingredients except the walnuts into a dough in a bowl. The dough should not be kneaded, just mixed until it just comes together. Mix in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for 30-45 minutes. ...