Mix flour, water and porter.
Let the dough rest over the night in a cold room (8-12 degrees).
Let the rye kernels soak in water during the night.
Mix the sourdough with all the other ingredients. Add the salt last.
Knead the dough well (15 min at low speed with a kitchen machine) .
Oil the bread forms with grape-seed oil
Pour the dough into the forms 3/4's full.
Let them rest in a cold room over the night.
Let them rest in a warm room a couple of hours.
Sprinkle them with flax-seed.
Bake at 200 Celsius with the convection fan on for 1 hour.
Remove the breads from the forms.
Bake at 175 Celsius without the convection fan for 25-30 min. Knock on the bottom to check if the bread is finished (it should sound hollow).
Source: Verdens bedste kur (2012) Bitz & Astrup, Politikens forlag
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.6mg||1 %|
|Potassium 114.2mg||3 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 7.5g|
|Protein 2.1g||3 %|
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Calories per serving: 40
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