I (Sourdough):
1/3 l Water
25 g Yeast
1/2 ts Honey
200 g Rye Flour; (Coarse)
—II—
3/8 l Water
500 g Rye; Grains, Cracked/Cut
200 g Wheat flour
–III–
1/2 l Warm Water; (0.5 to 0.75)
(ca. 32C/90F)
2 ts Salt
600 g Rye flour
(coarse)
I. Mix and cover with cling film, leave at room temperature 48 hours.
II. Mix with sourdough (I),cover with film and leave at room temperature
for 24 hours.
Add to II and knead until the dough is smooth. Remove 0.15 liter of the
dough to act as sourdough next time. Put in a 3 liter tin (Preferably the
same shape as a regular toast bread). Let the bread raise for 2 hours at
room temperature. Brush with water and make holes with a fork. Bake 90
minutes in a preheated oven. Freezes well.
NB! Rye bread is regularly eaten in Denmark for lunch, and is used for open
sandwiches, rye bread is rich in fibres and thus much more healthy than
regular bread. A roughly similar version is know in Germany as
Schwartzbrot. To make Danish open sanwiches, slice the bread thinly and cut
each slice in half. Just about anything that could go in a regular sandwich
can be used on top. An example could be: butter the slice of bread, put a
small leaf of lettuce on, put alternate slices of egg and tomato on (3 or 4
of each), put a little mayo on top and sprinkle with freshly cut chives.
Another version could be a full slice of bread with a hamburger on top and
fried onions. In a near future I’ll be typing up a collection of ideas for
open sandwiches.
Yields
1 Servings