- 300g rye kernels
- 3 deciliter water
- 25g yeast
- 3 deciliter buttermilk
- 3 teaspoons fine salt
- 150g shredded carrots
- 200g rye flour
- 100g graham flour
- 150g wheat flour
Boil the water and pour it over the rye kernels. Let them soak for atleast and hour but preferably overnight.
Stir the yeast into the buttermilk and add salt, carrots and lastly rye kernels along with the water they were soaking in. Turn rye flour, graham flour and wheat flour into the dough and stir it together completely.
Let the dough rise for atleast one hour by room temperature, and then pour it into a rectangle form with Teflon coating and let it rise for another hour.
Bake the bread at 170 °C hot air/190 °C normal oven for about one hour, until it is baked through (Ovens differ, so remember to keep an eye on it, and check if it’s done)
Let the bread cool a bit in the form before flipping it onto an oven grid, where it should cool completely.
Any surplus rye can be roasted into thin rye-croutons, delicious on soups, with dip, in salad or atop your morning yoghurt.