Thin Rye Bread

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Makes about 14
Preparation time: Approx 45 min.
Sour dough rising: 2 days
Rising: 2 1/2 hours
Baking: Approx 20 min.
Oven temperature: 175° C / 345° F
Bake in the center of the oven

Sour dough:

25 g [0,9 oz] yeast
3 dl [0,6 pt] lukewarm cultured milk or kefir
5 dl [1 pt] wholemeal rye flour
6 dl [1,2 pt] lukewarm water
1 tablespoon salt
1 tablespoon vinegar 12%
1/2 dl [01 pt] golden syrup
4 dl [0,8 pt] fine wholemeal wheat
ca.13 dl [2,75 pt] wholemeal rye flour.


[1] Crumble the yeast into a bowl and stir it into the lukewarm cultured milk. Add the rye flour and mix well. Cover the bowl with a damp cloth and let it stand at room temperature for 2 days.

[2] Mix the sour dough with water, salt, vinegar and syrup. Add the wholemeal wheat and most of the rye flour. Work the dough until it is smooth. Work in the rest of the rye flour little by little. Cover the bowl and let it rise to double size, approximately 2 hours.

[3] Knead the dough lightly in the the bowl and vault it out on floured surface and divide it into seven parts.

[4] Roll each piece out into a round loaf about 1/2 cm / 1/5 in. thick and approximately 22 cm / 8 1/2 in. in diameter. Place on greased baking sheet.

[5] Let the loaves rise covered for about 30 minutes. Prick the loaves and bake in the middle of the oven at 175° C / 345° F for about 20 minutes.

[6] Cool loaves on a rack, under cloth.

[7] Cut around edge of loaves with a sharp knife and tear it apart to make two thin breads.