CHIA RYE BREAD
Chia Rye Bread Bottle will be delivered with danish label, baking instruction will follow in English.
Bottle Rye Bread is traditional Danish rye bread with a chia seed twist. Full of cracked rye, Bottle rye bread is a very coarse and filling bread of its kind, and therefore, perfect for lunch and all those packed lunches. For a twist, you can replace half of the water in the recipe with beer.
Cracked rye, course dalar wheat flour, wholemeal rye sourdough, chia seeds, cane sugar, toasted malt, rock salt.
Content: 745 g
1 L Glass Bottle
Total: 1.325 g
Shelflife: 10 month
What you need: Yeast.
Dissolve 6 g of yeast in 650 ml of cold water in a suitable bowl (min. 3 L). Add the Bottle contents. Mix with a cooking spoon until the mixture is the same consistency.
Cover the bowl with cling film. Leave the mixture to mature at room temperature for approx. 12-15 hours. The next day, stir the dough well with a cooking spoon and put it in a baking form (about 3 litres or about 30 cm). Cover with a tea towel and leave it for 30-45 min. to prove. Small bubbles form in the surface when the rye bread is properly proved. You can sprinkle the top of the rye bread with sesame seeds or rye flour. Put it in the oven at 260°C (not convection fan). Just after the rye bread is put in the oven, turn it down to 190°C. Bake for approx. 60 min. Use a thermometer and it is finished when the temperature in the middle of the bread is 95°C.
Tip: Add a little dark beer when mixing the dough instead of water, for example, 300 ml of beer and 400 ml of water.