Grovt rugbrød med hvedemel

Rugbrød på ren rugmel smuldrer let; med en blanding af 5oo g hvedemel og 700 g rugbrød ligner det industribagt rugbrød. Rugbrød skal bages igennem, men det må heller ikke blive for hårdt, og det sker, hvis temperaturen er for høj. Til gengæld bliver smagen utrolig god. Dette recept er er et eget honning–salt hævet rugbrød på surdej fra Ikea. Hævningen sker ved hjælp af en tør surdej, som man bagefter kan holde igang ved hjælp af honning, rugmel, vand og salt. Krydderierne er for at træffe svenskernes smag.


Day One:

One packet of sour Rye-dough (ca. 4 dl)
1 liter water (lukewarm)
½ liter bier

700 g rye-flour
500 g wheat-flour
½ kg crushed rye-grains (0,8 l)
4 tblsp. honey (ca. 6%)
(2 tsps grounded caraway, aniseed or fennel seed)
2-3 tblsp. coarse cooking salt

– blend it and let is rest for 24 h —

Soaking for Day Two:
½ liter water (appr. 1.0 pint)
1 kg crushed rye-grains

Day Two:

— the dough is mixed with the hand! —

soaked rye grains
20 g yeast dissolved in 1 dl (appr. 0.2 pint) water
+ 2 dl (appr. 0.4 pint) vegetable Oil

Take ca. 4 dl (appr. 1.0 pint) sourdough from the mixture and keep for some days in refrigerator or in the freezer.

The rest of the dough is put in 4 small forms – preferable of beechwood (oiled in).

Pointage: 2-4 hours
Baked: 2 hours at 160°C/320°F

Swiss St. Galler Bread

Serving one St. Galler bread:
— using sour dough and malt —

330 g Wheat flour
(American Strong or Swiss Halbweissenmehl mixed with baking powder)
2 dl Water
20 g Yeast
0,4 l Sour dough on Rye and Wheat flour
(or 10-15 g dried Sour dough)
3 g Malt powder or 1,5 dl Bier
1/2 tblsp Salt (ca. 6 g)

Prepare the dough, adding the oil at the end of mixing. Knead for appr. 10 to 15 minutes
(until smooth and soft —but no longer wet).
Bulk rise (L'apprèt): 40 to 60 minutes under plastic
Final fermentation (mis en forme): 35-45 minutes in a warm spot
Bake: +220°C/430°F for 20 minutes with steamed oven, then reduce the heat to 200°C/390°F.

Let the bread cool wrapped up in a kitchen towel.