Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, danish lunch sourdough rye bread. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Danish Lunch Sourdough Rye Bread is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Danish Lunch Sourdough Rye Bread is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook danish lunch sourdough rye bread using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Danish Lunch Sourdough Rye Bread:
- Make ready 200 ml chopped rye kernels
- Prepare 200 ml cracked wheat
- Make ready 200 ml sourdough (the wet kind)
- Prepare 400 ml water
- Take 1 tbsp salt
- Take 200 ml wheat flour
- Prepare 200 ml rye flour
Instructions to make Danish Lunch Sourdough Rye Bread:
- Soak the kernels, cracked wheat, and sourdough in water overnight
- Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
- Let it ferment for a few hours
- Move to a baking tray with a lid
- Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
- Take the lid off after 45 mins and bake without for the remaining 15
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