Grandma's No Knead Rye Bread

Grandma's No Knead Rye Bread

“I wanted to share my grandmother’s recipe for her wonderful no knead rye bread. Her breads have always been dark and slightly sweet, making it the perfect open sandwich bread. I love topping it with caviar, eggs, salt and pepper- served with a cup of earl grey tea. The only tea she had in the cupboard and the reason I started liking it as a child, with sugar obviously.

In Norway, one of our biggest traditions when it comes to any holiday or weekend for that matter is our breakfast table. Long breakfasts on Saturday, Sundays or any big event. Our table would be filled with whole grain bread, crisp bread, pickled herring, smoked salmon, cheese and any kind of spreads to make an open sandwich.”

Recipe by Therese Elstad from My Nordic Kitchen

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Ingredients

300 g wheat flour

200g rye flour

1/4 teaspoon dry yeast

1 teaspoon salt

0,5 decilitre walnuts

1 teaspoon ground ginger

24 - 26 cm cast iron pot

1/2 teaspoon ground pepper

4 tablespoons syrup, dark

4 decilitre water

2 tablespoons olive oil

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Instructions

Combine the dry ingredients and wet ingredients in two separate bowls.

Add the wet ingredients into the dry bowl and quickly stir it together. The dough will be sticky, but firm.

Cover the bowl with plastic wrap and let sit for 12-18 hours.

Sprinkle a good amount of flour on a baking paper and transfer the dough upside down.

Gently wrap the dough in towards the middle. You want to keep as much of the air as possible while doing so.

Sprinkle the bread with a good amount of flour.

Cover the dough with your baking bowl to avoid it rising too much outwards. Let it sit for 1 1/2 hours.

Preheat your oven to 250 degrees Celcius and place your pot there to make it good and warm while the bread is rising.

Take out your pot and cover the bottom with flour before you quickly turn your bread upside down and into the warm pot.

Quickly put the lid back on and place the pot into the oven and let bake for 30 minutes.

Remove the lid and bake for another 12 minutes to get a crispy surface.

Remove the pot from the oven and place the bread on a cooling rack.


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To get more delicious recipes from Therese, go to www.mynordickitchen.no

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