Frysian Ryebread
Ingredients
Ingredients
- 1 lb 12 oz (800 g) (organic) cracked rye
- 0.56 oz (16 g) salt
- 2 pints (1000 g) boiling water
- 1.8 oz (50 g) ground dark rye flour
- 1.8 oz (50 g) whole wheat flour
- preferably a glass loaf ‘pan’
Instructions
- Place 800 g cracked rye and the salt in an ordinary pan or heat resistant plastic container
- Bring the water to the boil and add it boiling hot to the cracked rye and mix. Immediately after mixing the temperature is around 66 C
- Mix more, cover and place it in an insulated box or wrap the pan with a thick towel or blanket. Let the mixture sit for 7 h, after which it will be noticeable that the mixture has become pretty sticky and flavorful. Then add the rye/wheat flour mixture, mix and form a loaf. The whole mixture is now pretty sticky
- Coat the loaf pan with vegetable oil and loosely dust with rolled oats or wheat germ
- Transfer the loaf shaped dough to the glass loaf pan and push the dough in the form tight and make the surface flat
- Cover the loaf pan with a lid or aluminum foil, but do not close hermetically. Place in the oven at 95-100 C in the presence of a bowl with water (to keep the oven moist)
- After 18 h (!) take the loaf pan out and let is cool down for a few hours
- Release the loaf carefully not to break it. To this purpose you can cut with a paring knife between the bread and the form, then place a cutting board on top of the form and turn it upside down. The bread will now release and positioned on the cutting board. Let it entirely cool down, loosely covered
- 9. After the loaf has completely cooled down, slice with a wet knife in thin, 0.16 inch (0.4 cm) slices
Notes
Method: oven baking
Food allergy & intolerance information: gluten