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Sourdough Rye Bread Polli Talu Style

Sourdough Rye Bread Polli Talu Style

Sourdough Rye Bread Polli Talu Style 

A
  1. pour 500 ml warm water into a big glass bowl
  2. add 150 g starter – dilude it in the water, add 2 teaspoons salt and 3 tablespoons sweetener (rye or barley malt, maplesyrup or honey) – stir with wooden spoon
  3. add enough rye flour until batter becomes like a thick pancake batter
  4. cover the bowl with saran wrap – let it sit in a warm place for 9 – 16 hours (to ferment)

B

  1. add more rye flour and mix with wooden spoon until dough becomes quite thick – but you can still stir it with a spoon
  2. take away 150 g of the dough to use as starter for your next bread, wrap it in the saran wrap and place in refridgerator
  3. add 2 handfuls of roasted sunflower- and pumpkinseeds – mix
  4. butter a bread baking dish (about 14 cm x 30 cm)
  5. pour the dough into the baking dish
  6. wet your fingers and even out the top of the dough, create a smooth surface
  7. with the back of a knife draw a diagonal pattern into the dough
  8. let the bread rise in a warm place, covered with a clean dish towel, for 1.5 - 2 hours
  9. place into cold oven and turn oven to 225º C. bake 40 min.

C
  1. take the bread out of the oven – let it cool a little
  2. take the bread out of the baking dish and place it on a grate to air. brush the top with butter while still warm. 
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