Recipe: With rye bread sourdough in the kitchen, you can bake light sourdough bread or buns. Easy and incredibly tasty.
3 steps: 1: Stir the dough for 10 min. 2: Long-term proofing 8-16 hours 3: Bake in the rye bread mold 40 min.
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Ingredients
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Buy the Øland box with 1 kg of island flour and 4 kg of wheat flour. Organic and freshly painted at Kragegaarden and delivered to the door. |
Mix all ingredients in a bowl. Stir for approx. 10 min at high speed on the mixer, until the gluten in the flour begins to bind and the dough leaves the sides of the mixing bowl and gathers around the dough hook. If it doesn't, your dough is a little too wet and you need to add more flour.
If you don't have a mixer, you can also knead by hand. Do it for 15 min but just take rest breaks. - gluten also binds while the dough rests.
Leave the dough covered in the bowl for a few hours. Then pour it into a greased rye bread tin (3L) and put in the fridge for 6-18 hours, covered.
Bake at 230 degrees (preferably with steam) for 30 minutes. Take the bread out of the mold and bake for 10 min. more at 200 degrees. Check if with an oven thermometer if the core temperature reaches the desired 99-100 degrees.
Enjoy
No rye sourdough? The Øland bread / buns can also be baked without sourdough or with a light sourdough. So use the best flour you can find - our freshly ground :-) - to get the best taste. Fresh flour and sourdough make a difference.
Would you rather bake island buns? - See recipe here .