Rye bread

This is a bread that I found in hembakat a Swedish baking magazine last winter, a recipe which I have gone back to repeatedly. I tend to do that when I find something I really like, I bake it again and again over a period, forget about it and then get back to it again.

It was a long time since I baked anything with sourdough, this is unfortunately not a sourdough either, but now I have bought home ingredients so I can start both a sourdough and wild yeast. I have never tried baking bread with wild yeast before so it'll be really interesting. Sourdough bread is in my opinion a little better and tastier than bread made from plain yeast that you buy at the grocery store and a sourdough breads durability is definitely better. This rye bread tastes the best, unfortunately, directly from the oven, even if they are good even after a few days if you heat them a few seconds in the microwave.

Rye bread

About 20 pc

50g of butter
2 1/4 cups water
50g yeast
3 tbsp golden syrup
1 teaspoon salt
about 6 3/4 cups of sifted rye flour

To do this:
Melt the butter, add water and heat it all at about 37 degrees. Crumble the yeast into a bowl and dissolve it with some of the liquid. Mix in the rest of the liquid with salt and syrup. Add most of the rye flour and work the dough smooth and elastic. The dough will release from the bowl when it is sufficiently thorough. Sprinkle with flour and let rise for about 1 hour. Preheat the oven to 275 degrees celcius and place parchment paper on some plates. Divide the dough into about 20 equal-sized pieces, drop them into round balls and roll them into circles on a lightly floured board. Prick the rounded portions and place on the plates. Let rise again for about 20 minutes. Bake loaves in the center of the oven for 3-5 minutes, until golden and cool on wire rack.

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