Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ferment:
- 2.5 dl light warm water
- 2.5 g yeast
- 2.5 dl rye flour
- 48 hours later
- 25 g yeast
- 7 dl light warm water
- 3 tablespoon oil
- ca 2.5 l (ca 1.3 kg) rye flour or a mixture of wheat and rye flour
- 2 tsp salt
- 2 tsp sugar
Directions
1. Measure the ferment flour into a bowl, add the water, mix well and leave covered with cling film in a warm, draught-free place to ferment.
2. On the third day crumble 25 g yeast into a large bowl, add a little water and sugar and mix until it is dissolves.
3. Now add the rest of the water, oil, ferment and salt, and then about 2 l of the flour.
4. Knead, adding flour, so that the dough will not stick to the bowl or your hands.
5. Sprinkle the dough with flour, cover it, and leave to rise in a warm place for 50-60 minutes.
6. Outturn the dough onto a table sprinkled with flour, and gradually knead in the remaining flour, until the dough no longer sticks to the table.
7. Mould the dough into two smooth loaves, place them on baking sheet covered with a greaseproof paper, and cover them with a tea-towel and leave to rise in a warm place for about 30 - 40 minutes.
8. Prepare oven to 175 °C, brush loaves with lukewarm water or milk, bake on the lower shelf for 50 - 60 min.
9. You can find out whether the bread is ready by the following method: take the loaf out of the oven, turn upside down and tap a few times; if you hear a hollow sound, it is ready, if the sound is muffled, it should be placed back into the oven.
Cool on a rack under the tea-towel and serve.