Ingredients

  • 250 g of water
  • 150 g sourdough
  • 350 g special wheat flour
  • 150 g rye husks
  • 5 g of yeast
  • 75 g seed of your choice
  • 15 g of salt

Sourdough bread with scalded rye flour

We bake all our bread ourselves here at Färna. Here is the recipe for our lovely sourdough bread. You prepare the dough the day before.

Day 1:

Peeling: boil 100 g of water and mix with 50 g of rye flour, let cool.

  • 250 g of water
  • 150 g sourdough
  • 350 g special wheat flour
  • 150 g rye husks
  • 5 g of yeast
  • 75 g seed of your choice
  • 15 g of salt

Run all ingredients except seeds and salt in a dough mixer for 5-10 min quite slowly. Add salt and seeds and run for another couple of minutes.

Place the dough in an oiled bowl. Wrap in plastic and refrigerate overnight.

Day 2:

Take out the dough, form into a loaf of your choice. The dough is enough for 2 loaves of approx. 500 g each. Can also make small buns. There will then be about 15 pieces of 60g. Beat the loaves quite gently so they can rise for a shorter time.

Leaven until the bread feels airy and has increased a little in size. Put in the oven at 250° and lower to 210°. Spray a little water into the oven when you put the bread in and the bread w ill have a better crust. Bake to an internal temperature of 97°.

Questions about the recipe?

Contact the head chef and head sommelier
Inga-Lena Eriksson