Rye bread

Based on a recipe by Adam Aamann.

• 5 dl water
• 1 x 33 cl porter or IPA beer
• 300 g cracked or cutted rye kernels
• 100 g sunflower seeds
• 75 g linseed
• 20 g honey
• 150 g sourdough
• 450 g rye flour
• 100 g wheat flour
• 15 g salt
• butter

1. Mix water, beer, rye kernels, sunflower seeds, linseed and honey, and let it stay for 3-4 hours or the whole night.
2. Mix the sourdough with the kernel and seed mix, then add all the flour and salt. Knead it well.
3. Lubricate 2 rye bread molds with butter and distribute the dough in the molds
4. Pres the dough in a smooth layer into the molds with a wet hand, and dot a uniform pattern in the surface with a fork
5. Cover a lightly wrung tea towel and let the breads rise for 18-24 hours, ideally with 15-18 C°. The dough should raise approx. 30 %.
6. Brush the breads gently with a little water and bake them in a 160 C° hot oven for 1 hour 45 minutes.
7. Take the breads out of the molds and bake them for 15-20 minutes more without molds
8. Let the rye breads cool down completely on a grid.

Tips: The rye bread is easier to cut after 1 day.
Store the rye bread in a plastic bag when it has cooled completely, and never put it in the refrigerator, as it will dry, lose its structure and taste. The bread can last for more than 7 days.