Rye black bread mix

Rye black bread mix with wholegrain rye flour, rye malt and caraway seeds.

Ingredients

Wholegrain rye flour, sugar, rye malt, caraway seeds, yeast, salt. Also add 650 ml buttermilk or kefir and the juice of one lemon, or 4 tablespoons of sour apple juice or cranberry juice. May contain sesame, peanuts, other nuts and wheat flour.

Preparation

Dissolve the yeast in a small amount of warm liquid. Mix, add the flour mix and the remaining liquid, then knead into a firm dough. Leave to rise for 2–10 hours, shape into loaves and bake at 200 °C for about 45 minutes, then at 180 °C for about 30 minutes (about 75 minutes in total).

Check that it is done with a skewer or small knife. If the dough does not stick, remove the bread from the oven, brush the loaf with water, cover it with a towel and leave to rest for about 10 hours.

Shelf life: 120 days.