Rye bread

1st. day - Base sour dough

2 dl. water, 40C
2 dl. rye flour
1 tsp. salt

Add the flour to the warm water, mix it to a conform mass.

Add salt and beat it with a mixer for 1 minute.

Place dough in a high, slim bowl.

Cover with a cloth and store for 48 hours in a warm place (25).

If the room temperature is only 20 the dough must be stored for 72 hours.


3rd. day - Sour dough

1 l water, 40C
base sour dough
1 kg. rye flour
500 g. cracked whole grain rye
2 tblsp salt (Sea salt/Himalaya salt)

Mix base dough into the warm water.

Add flour, grain and salt in a large bowl (8 liter/2 gallons). Knead for 5-10 minutes.

Cover the dough with a lid and store for 24 hours in a warm place (25) .


4th. day - Rye bread dough

L water 100C.
500 g rye flour
500 g cracked whole grain rye
sour dough

Add the hot water onto the whole grain and mix. Let it cool a little.

Grease 2 baking pans. Add the grain to the sour dough, beat to make the heat from the grain spread out.

Add rye flour and beat for at least 3 minutes with an electric mixer

Take at least 400 g of the dough and store it in the refrigerator for the next time. Normally it can be store for a couple of month.

Add seeds as you like (if you like to add seeds). Linseed (very healthy), pumpkin seed (very healthy) sunflower seed, Amaranth (good proteins) or your favourite seed.

Divide the dough into the 2 baking pans and leave it in the pans until it has grown 1/5. (about 1-2 hours)

Preheat oven to 200. Bake for 2 hours. Cover with aluminium foil the first 1 hour and 45 minutes.

Take the breads out of the oven cool for 5 minutes on a baking grid. Pack the breads in transparent wrap to have a softer crust without cracks

Perforate the wrapping with a needle.