Fine Wholegrain Bread

568_Fint Helkornbrød_thumb[3]

0,5 pt. / 2.5 dl whole grains
0,6 pt. / 3 dl water
1 tablespoon honey
1,5 pt. / 7 ½ dl cold water
1 ½ tsp. salt
0,9 oz. / 25 g yeast
2 tablespoons oil
1,2 pt. / 6 dl sifted rye flour
1,8 pt. / 9 dl flour

Boil water and whole grains while stirring. Let it cook on low heat for at least 5 minutes. Stir in honey and put it to cool in a mixing bowl until it is lukewarm.

[2] Dissolve the yeast in the remaining water and mix it with whole grain mixture. Add the salt and the oil. Add the rye and wheat flour till you have a good dough. Run dough in mixer for approximately 10 minutes. Cover the dough and let it rise to double size.

[3] Knead the dough until it is elastic again and form two large or three medium-sized bread. Place them in bread moulds. drizzle with a little flour, so they do not stick to the plastic. Leave to rise under plastic wraps till nearly double in size.

[4] Bake the bread at the bottom of the oven at 355° F / 180° C for ca. 1 hour. Cool on wire rack.

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