By rye cup baker Rune Mangor Petersen
Many children love to munch on freshly baked rye bread, and since the Rugkop recipe adds syrup/sugar and wheat flour, it is a particularly mild and child-friendly rye bread.
But babies also enjoy gnawing on rye bread, so several Rye Cup bakers have developed baby-friendly Rye Cup varieties. Rune Mangor Petersen has refined this "baby" bread without honey and kernels.
The starting point is the recipe on the outside of the Rugkoppen:
- 1.5 cups of water
- 2 Rye cups rye flour and 1 Rye cup spelled flour.
- Almost a whole room of salt. (the small room in the Rugkoplåget)
- 2 tablespoons dark syrup.
Grease the baking tin with butter so that it gets a nice crispy crust.
Raise covered for at least 12 hours.
Bake 10 minutes longer than the original Rugkop recipe - i.e. for 85 minutes.