Long rye loafs.
- 200 g coarse wholemeal rye
- 600g white bread flour
- 1 teaspoon salt
- 30 g butter
- 20 g fresh yeast
- 450 g water
1. Mix both flours with the salt. Add the butter (diced) and rub into the flour.
Crumble the yeast with a little of the flour. Add the water and mix using a spoon.
Turn out on work surface and knead for 5 to 8 minutes. Dough remains sticky.
Leave to rise for 1 hour.
2. Turn out the risen dough. Divide in 4 equal parts. Form each into a long (30 cm) string.
Leave to rise for another hour.
3. Slash the loaves before inserting in the oven. Bake in a preheated oven at 230 C for 10 minutes. Lower the temp. to 200 C and continue to bake for another 20 minutes
Leave to cool on a wire rack.