Rugbrød

Name: Rugbrød
Ingredients: Sour Dough Starter Mix; 1 cup Buttermilk; 1 cup rye flour; 1 teaspoon of salt; Mix ingredients and cover with clingfilm and leave for 2 days at room temp; Rugbrd; 5.5 cups water; 3.5 cups ryegrains; 1 small can of beer of your choice; 2.25 cups rye flour; 1.75 cups white flour; 2 dessertspoons salt; 2.5 tsp. fresh yeast; 1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

14 ingredients

1 steps

Ingredients

Sour Dough Starter Mix
1 cup Buttermilk
1 cup rye flour
1 teaspoon of salt
Mix ingredients and cover with clingfilm and leave for 2 days at room temp
Rugbrd
5.5 cups water
3.5 cups ryegrains
1 small can of beer of your choice
2.25 cups rye flour
1.75 cups white flour
2 dessertspoons salt
2.5 tsp. fresh yeast
1.75 cups sunflower seeds/ pumkin seeds/ sesame or flax seeds of your choice - all are nice:

Directions

1

{"0":"1. Mix Rye Grains and water together in a large pan and bring to boil - turn off heat and and leave to cool so its cool enough to handle.","2":"2. Add can of beer and starter mix","4":"3. Add salt, white flour, and rye flour","6":"4. Take off enough starter mix for next time","8":"5. Add yeast and seeds","10":"6. Put in breadforms (makes 2 loaves)","12":"7. Smooth top really well and add seeds to top","14":"8. Leave for 4 hours in a warm place to prove","16":"9. Bake for 1 3\/4 hours in an prewarmed oven at 200c and leave for 24 hours to 'set'"}