Making Scandinavian Rye Bread – A Staple food for Vikings #1/35
Recipe for making two large rye breads (1870 grams each)
Phase 1 – Making of pre-dough that ferments overnight (work 5 minutes):
Ingredients phase 1:
1000 grams of water
250 grams of rye bread sourdough (alternatively use 25 grams of fresh yeast or 8 grams of dry yeast)
200 grams of whole rye flour
500 grams of cut rye kernels
100 grams of pumpkin seeds
100 grams of flaxseed
100 grams of sunflower seeds
Instructions phase 1:
Use bowl from your stand mixer (7 liter) to mix water and sourdough (or yeast if first time you make rye bread and therefore do not yet have a rye bread sour dough). Whisk thoroughly until rye bread sourdough is fully dissolved in water. Next pour in rye flour, cut rye kernels, pumpkin seeds, flaxseed and sunflower seeds. Use whisk to mix thoroughly. Cover stand mixer bowl and set it aside overnight in a shaded place at room temperature for fermentation and hydration.
Phase 2 – Finishing rye bread dough and proofing of rye breads in baking forms (work 25 minutes):
Ingredients phase 2:
266 grams of water
666 grams of whole rye flour
20 grams of dark malt syrup (Barley malt syrup)
20 grams of dark malted rye flour
20 grams of salt
30 grams of small seeds for topping off rye bread (sesame seeds, whole cumin, blue poppy seeds, quinoa seeds)
10 grams of olive oil
Instructions phase 2:
Mix water in the overnight fermented rye dough. Add salt, syrup and dark malted rye flour. Filter the dark malted rye flour before mixing it in. Add whole rye flour. Use stand mixer to mix it all thoroughly.
The rye dough is now finished. Set aside 250 grams of finished rye bread dough in a glass that you store in your refrigerator. This is your rye bread sourdough that is used instead of yeast for making your next rye bread. It needs no care or maintenance unlike sour dough for white bread (i.e., wheat flour breads). It can stay fresh and potent for up to 14 days. If you are away for longer freeze it down for long-term storage. Also remember not to fully tighten lid on glass as sour dough will ferment in refrigerator and release gasses that need to be able to escape glass.
Grease two large baking forms with olive oil and use a spoon to press rye bread dough into the forms and also for making a smooth surface. For each bread top them off with some small seeds of your liking and use a dry spoon to press down the seeds into the top of the rye bread dough.
Set breads aside for proofing in a shaded place. In a hot kitchen with a potent sourdough, proofing takes about 2 hours. It can take much longer in a cold kitchen or if sourdough is not as potent. The proofing is done when dough has risen about 25 to 30%.
Phase 3 – Baking, handling of rye bread and tips for storage (work 5 minutes):
Instructions phase 3:
Bake rye bread in oven at 200 degrees Celsius or 390 degrees Fahrenheit for 1 hour and 45 minutes starting from a cold oven (no preheating of oven is needed). Let baking forms rest on an oven rack while baking. Do not bake on top off pizza steel or baking stone for white bread.
When breads are baked take them out of the oven and let them cool for 15 minutes. Next take bread out of baking forms and let them cool for a couple of hours more on an oven rack or until they reach room temperature. Rye bread can be stored in a plastic bag in the refrigerator for up to 14 days.
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