Rugbred

By kctchr

This is my friend's recipe from Denmark/ Germany. It is a 3 day bread so plan ahead. It is very heavy. They use it as a meal with meats and jam.

Ingredients

• Sourdough:
• 2 envelopes of yeast
• 1/2 cup lukewarm water
• 1/3 cup Rye flour
• Day 2:
• 3 cups luke warm water
• 1.5 tsp salt
• 2.5 cups regular white flour
• 2 cups whole grain rye OR 1 cup rye flour and 1 cup steel cut oats
• 1 tsp yeast
• Day 3:
• 2 tbsp Molasses dark syrup
• 1 beer
• 1.5 cup steel cut oats OR 3/4 cup oats and 3/4 cup sunflower seeds
• 2 cups rye flour

Details

Servings 1

Preparation

Step 1

Make sourdough (Day 1:
Mix yeast, water and rye flour and let rest for at least 24 hour in a warm place.

Day 2:
Sprinkle yeast on water and let dissolve. Mix together Day 2 ingredients with sourdough, reserving 1/2 to 3/4 cup sourdough. Let rest in a warm place covered looely with a thin dishtowel for 24 hours. Place reserved starter in plastic container. Store in fridge for 2 weeks or in freezer for up to 3 months.

Day 3:
To mixture add molasses, beer, oats and rye flour. Pour dough into a greased loaf pan (may need to grease over the edge too). Let rise for 4 hours in a warm place. Place into a cold oven and turn on to 350 degrees. Bake for an hour then cover with foil and continue baking for 45 minutes to 1 hour.