Serve this lovely sourdough bread with butter and cheese.
About 20 mini-loaves or 2 regular loaves:
1 ½ dl sour dough (see recipe below)
½ package (25 g) yeast
5 dl lukewarm stout beer
2 tablespoons oil
1 tablespoon salt
3 dl coarse rye flour
3 dl whole wheat flour
1 dl crushed buckwheat
1 dl sunflower seeds
1 dl (50 g) chopped hazelnuts
10 (100 g) chopped apricots
7-8 dl bread flour (approx 470 g)
Brushing: water, coarse rye flour
1. Pour the sourdough in a bowl, add the yeast and pour in the beer.
2. Add the oil, salt and other ingredients, but save a little flour for finishing.
3. Knead the dough vigorously (about 5 minutes in the machine or 10 minutes by hand) and let rise under plastic foil for about 1 hour.
4. Put the dough on a floured surface and knead lightly. Cut into 20 mini loaves and place in small loaf trays. Or bake out two full-sized loaves.
5. Brush the loaves with a little water and sprinkle with flour.
6. Leave to rise under a cloth for 45-60 minutes. Preheat the oven to 200 °C.
7. Place on a baking sheet and bake in the oven for about 30 minutes. Large loaves need about 40 minutes.
8. Let the loaves cool without a kitchen towel if you want to keep the hard crust.
Rye sourdough – basic recipe
Mix 1 dl of warm water, 40 ° with 1 dl coarse flour. Use a glass bowl or stainless steel bowl. It is important that the bowl is completely clean. Cover with a cloth or plastic foil and keep warm, preferably close to a radiator, for three days. Stir every day.
Add 1 litre of warm water, 40 ° and 1 litre of coarse flour. Mix to a loose dough. Let stand for one day at room temperature.
The dough should now be ready. Divide it into ten parts. Bake one section (about 1½ dl) at a time. The rest can be frozen in small packages.
Tip! If you don’t want to use beer then water is fine. Add 2 tablespoons bread syrup and increase the amount of wheat flour by a tablespoon.