Rye bread last night, traditional recipe that's been made by grandmothers on both sides.
The recipe is kinda fluid but I've tried to lock down a batch size that gives 10 ish "loaves".
1200ml water
50g fresh yeast
1.5 - 2 tablespoons salt
400g rye flour
500g coarse wheat flour
1-2 dl of wheat bran
500g of wheat flour is an estimate, I tend to have to add more flour until the dough gets the right consistency. Rye dough is kinda messy to work with, doesn't develop gluten like wheat when worked so it's like glue and likes to stick to things. Anyway when it's at the proper ratio it's still sticky but not loose in consistency. Important to have a well floured worksurface.

The center hole is traditional, can make it with a suitable glass. Also poke a bunch of holes in it with a fork. The cutouts make nice little breads, the kids love to eat them when still hot, split them open like a hamburger bun and put in some butter.

Most of it goes in the freezer.
Traditional meat & potatoes dinner, fried sliced pork belly (uncured), the drippings are used as sauce and also for dipping the rye bread in. So you want fatty meat that produces a lot of drippings.
The recipe is kinda fluid but I've tried to lock down a batch size that gives 10 ish "loaves".
1200ml water
50g fresh yeast
1.5 - 2 tablespoons salt
400g rye flour
500g coarse wheat flour
1-2 dl of wheat bran
500g of wheat flour is an estimate, I tend to have to add more flour until the dough gets the right consistency. Rye dough is kinda messy to work with, doesn't develop gluten like wheat when worked so it's like glue and likes to stick to things. Anyway when it's at the proper ratio it's still sticky but not loose in consistency. Important to have a well floured worksurface.

The center hole is traditional, can make it with a suitable glass. Also poke a bunch of holes in it with a fork. The cutouts make nice little breads, the kids love to eat them when still hot, split them open like a hamburger bun and put in some butter.

Most of it goes in the freezer.
Traditional meat & potatoes dinner, fried sliced pork belly (uncured), the drippings are used as sauce and also for dipping the rye bread in. So you want fatty meat that produces a lot of drippings.

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