scalded rye bread

Today I baked bread and borrowed a RUN-DMC album from the library.

skållat rågbröd – scalded rye bread

day 1

1l (aprox. 500 g) rye flour
7dl water

Boil water and pour it over the flour in a bowl. Mix well. Place a moist cloth towel over the bowl to keep the dough moist. Let stand for 11-12 hours or over night.

day 2

100 g fresh yeast (or equivalent in dry form (two satchels??))
2 tbl. sp. water
3 tbl sp molasses
2 tsp salt
aprox. 9 dl wheat flour (white)

Dissolve the yeast in luke warm water. Add molasses, salt, and additional flour. Work the dough on a tabletop with flour on it. Knead the dough. It's kind of sticky at first. Make two loaves. Let rise under cloth towel for an hour or until cracks start to form on the bread. Place in oven (175 C.) for aprox. 1 hour. Towards the end gently brush with some water and oil for color. Let cool in a cloth.

(source: Agnsäter, Anna-Britt(ed.), vår kokbok, raben och sjögren, Stockholm, 1973.)