Rye Bread – the Real Stuff
Overview:
🕒 Prep Time: 48 hours
🕒 Cook Time: 2 hours
🕒 Total Time: 50 hours
🥖 Recipe Yield: 1 bread
Description:
Most recipes I’ve seen for sourdough rye bread contain unnecessary ingredients like wheat, yogurt, molasses, or vinegar! This recipe presents the authentic way to make it, simple and straightforward.
Ingredients:
- Water
- Salt
Instructions:
-
Sourdough Starter:
- Mix flour (1-2 cups) with water to form a thick, runny paste.
- Sprinkle salt on top to prevent molding, cover, and place in a warm spot, like near a radiator.
- Note: Success depends on natural yeasts and acid bacteria in the flour or air. Monitor for foaming and a sour smell after a few days.
-
Preparing the Dough:
- Once the starter is ready, mix it with lukewarm water (about 1 pint for 1 cup of flour in the starter).
- Add salt and any desired ‘roughage’, such as soaked whole rye kernels.
- Gradually add rye flour while mixing until the dough is firm enough to hand-knead.
- Transfer the dough to a floured surface and continue kneading until it reaches the desired consistency, where it doesn’t stick excessively.
-
Rising and Baking:
- Place the dough in a baking tin and let it rise, which may take around 8 hours.
- Monitor closely to prevent over-fermentation, usually leaving it for 4-8 hours.
- Bake at 125-150 degrees Celsius (approximately 257-302 degrees Fahrenheit) for at least 2 hours, with the oven door slightly ajar.
- Periodically spray water on the bread to prevent the crust from separating.
-
Final Touches:
- Freshly baked bread may be sticky inside; allow it to settle and dry out for a day or two.
- Resist the temptation to add wheat flour, as true rye bread shouldn’t include it.
- Consider adding malt for enhanced flavor, and know that horses particularly enjoy rye bread!
This recipe for authentic sourdough rye bread follows a traditional method, emphasizing simplicity and natural ingredients. Enjoy the process of creating this delicious staple of Danish and Scandinavian cuisine!
