Youtor
Danish Rye Bread Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=CJezX3Jhntw
Total Time: At least 2 days • Ingredients • • 2 cups lukewarm water • • 2 teaspoons dry active yeast • • 2 tablespoons sugar • • 2 1/2 cups dark rye flour • • 3/4 cup all-purpose flour • • 1 3/4 cup cracked rye berries • • 1/2 cup whole rye berries • • 1 1/4 cup whole flaxseeds • • 1 1/3 cup sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds • • 3 teaspoons salt • • 1 cup of full cream milk • • 1 cup buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar) (I often use homemade kefir in place of buttermilk) • • Traditional rolled oats for sprinkling • Method • 1. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. • 2. Combine all the dry ingredients in the bowl. Add the yeast mixture, milk and buttermilk. Stir to combine. • 3. Knead the bread for up to 10 minutes. The dough will be very sticky and not remotely malleable. • 4. Put dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). • 5. Cover loosely with plastic wrap and let it rest in a warm place for 24-48 hours (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). • 6. Line a bread loaf tin with baking paper. Preheat the oven to 175 Degrees Celsius. • 7. Brush the top of the dough with water and sprinkle over with the rolled oats evenly • 8. Bake on the middle rack for 100-120 minutes or until the center is done and not sticky. • https://www.goagainsttheflow.org.au/c...
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