Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| I (Sourdough): |
333 3/10 Milliliter | water |
25 Gramm | yeast |
1/2 Teelöffel | honey |
200 Gramm | Rye Flour; (Coarse) |
| MMMMM-----------------------------------Ii |
375 Milliliter | water |
500 Gramm | Rye; Grains, Cracked/Cut |
200 Gramm | Wheat flour |
500 Milliliter | Warm Water; (0.5 to 0.75) |
| (ca. 32 °C/90F) |
2 Teelöffel | salt |
600 Gramm | Rye flour |
| (coarse) |
I. Mix and cover with cling film, leave at room temperature 48 hours.
Ii. Mix with sourdough (I), cover with film and leave at room temperature for 24 hours.
Add to Ii and knead until the dough is smooth. Remove 0.15 liter of the dough to act as sourdough next time. Put in a 3 liter tin (Preferably the same shape as a regular toast bread). Let the bread raise for 2 hours at room temperature. Brush with water and make holes with a fork. Bake 90 minutes in a preheated oven. Freezes well.
Nb! Rye bread is regularly eaten in Denmark for lunch, and is used for open sandwiches, rye bread is rich in fibres and thus much more healthy than regular bread. A roughly similar version is know in Germany as Schwartzbrot. To make Danish open sanwiches, slice the bread thinly and cut each slice in half. Just about anything that could go in a regular sandwich can be used on top. An example could be: butter the slice of bread, put a small leaf of lettuce on, put alternate slices of egg and tomato on (3 or 4 of each), put a little mayo on top and sprinkle with freshly cut chives. Another version could be a full slice of bread with a hamburger on top and fried onions. In a near future I'll be typing up a collection of ideas for open sandwiches.
|
|
Anmerkungen zum Rezept:
keine |