Roggebrood
Description[]
This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approximately a kilo-and-a-half when done. Traditionally this bread is eaten with Pea soup.
Ingredients[]
- 1250 g rye flour
- 1 tbsp crushed caraway seed
- 1 sachet dry yeast
- ¾ liter boiling water
- 350 g sourdough
- 2 tbsp salt
- oil to grease the tin
- ⅛ liter water
- 2 tsp cornflour
Directions[]
- Put the flour in a large bowl and mix with the caraway seed and yeast.
- Make a dent in the middle and pour in the boiling water.
- Stir while it is cooling down.
- Add the sourdough to the chunky flour.
- Add salt and knead thoroughly.
- Put in a bowl that is dusted with flour, and leave covered overnight in a warm spot to rise.
- Knead the dough for about 20 minutes the next day, until it comes away from the bowl.
- Form a ball of the dough and leave in a covered bowl in a warm spot to rise for about an hour.
- Knead again and finally leave to rise for another 30 minutes.
- Pre-heat the oven to 250°C.
- Shape the dough into a round, high loaf.
- Put on a greased baking sheet and score the top.
- Take care, this has to be done quickly to avoid heat loss from the oven: put the sheet in the middle of the oven and pour 1 cup of boiling water on the bottom shelf of the oven.
- Close the oven door and leave closed for 5 minutes.
- Open the oven door on place another cup of boiling water on the bottom shelve and close the door.
- Reduce the temperature to 200°C after 15 minutes and bake the bread for another hour.
- Mix the cornflour with some cold water to make a paste.
- Boil ⅛ liter of water and bind it with the cornflour paste.
- When the bread comes out of the oven, brush the cornflour over the bread for a lovely sheen.