EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a nutty flavor while whole wheat is more economical.

sourdough starter

🥗Healthier: store-bought starter

💰Cheaper: yeast

Store-bought starters are convenient; yeast is a quick alternative.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile; cumin is often less expensive.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are a healthier nut choice; pecans can be more affordable.

Soak 400 grams of rye beets in 700-800 grams of water for 12 hours.

Grind 600 grams of rye beets and set aside 200 grams for tomorrow.

Mix soaked rye beets with 700 grams of water, 300 grams of sourdough starter, and 600 grams of rye flour.

Add 35 grams of salt and 1.5 tablespoons of roasted barley to the mixture.

Cover the bowl with cling film and let it rest for 12 hours at room temperature.

After 12 hours, add the reserved 200 grams of rye flour to the mixture and mix until thick and sticky.

Transfer the dough into baking molds, filling them to about an inch from the top.

Let the dough rise in a warm place for 2-3 hours until it has risen but not overflowed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens