Surdejsrugbrød

Surdejsrugbrød (Sourdough ryebread) is a traditional Danish kind of bread - see also Franskbrød.

The recipe is as follows (will amount to 3 breads):

The sourdough:

• 3 deciliters of rye-flour.
• 1 deciliter of Kærnemælk (Buttermilk).
• A pinch of salt.

Mix the ingredients and let it ferment for 3-4 days.

The bread:

• 450 grams of rye-flour.
• 300 grams of rye-grains.
• 1.5 liters of water.
• 750 grams of wheat-four.
• 10 teaspoons of salt.

Let the rye-grains soften in the water for 6-7 hours. When it is ready, mix all ingredients with the sourdough and let it rise for 12-24 hours under a piece of cloth. Put the dough in tins and bake at 200°C for 75-90 minutes, but swab with water when the dough is firm.

Let the bread rest for an hour or so, and enjoy. Goes well with various kinds of sausage or spreads as openfaced coldcuts.