How to make rye bread Hanna Kinnunen 9A |
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The sour dough root is prepared a day before bread baking: 50 grams of yeast is dissolved in 3,5 litres of warm water and the liquid is poured in an unwashed, wooden bowl/tub/vessel.Rye flour is stirred in until the mixture becomes porrige like. When souring the mixture gets thinner and therefore more rye flour must be added a couple of times.
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On the baking day the wood-burning
(stone) baking oven is heated up. Five spoonfulls of salt
is added and the dough is kneaded by hand using rye flour
until it becomes firm. Then it is let to rise under a
cloth for an hour. After that the dough is placed on a
table and divided into 6 parts. The parts are shaped into
round breads and let to rise under a cloth for an hour.
The breads are baked for about an hour. After half an
hour of baking the breads in the back of the oven are
shifted to the front in order to guarantee an even baking
result. The ready-baked breads are let to cool under a
cloth.
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