Ingredients for Starter
- 2 tsp active dry yeast
- 10 ounces’ water
- •175 gm rye flour (dark is preferred, but light is ok)
Ingredients for Rugbrød
- 7 ounces of the starter (roughly half of it)
- 275 gm (9.7 ounces) dark rye flour (I use Bob’s Red Mill)
- 315 gm (11 ounces) cracked rye (you can buy rye berries and “crack them” in your food processor, blender, or coffee/grain grinder)
- 300 gm (10 ounces) whole wheat flour
- 90 gm (3 ounces) sunflower seeds
- 90 gm (3 ounces) flax seeds
- 24 ounces water
- 1 ½ TB molasses
- 1 ½ TB fine sea salt
- 2 TB vegetable oil mixed with 1 TB water
Directions for Starter
Day 1: Heat the water to 100 degrees, mix with the yeast until creamy, then add the yeast/water mixture to the flour, stir and cover with plastic wrap.
Day 2: add another 60 gm of flour and stir.
Day 3 and 4: just stir the starter
Day 5: your starter is ready to use.
TIP: ***If you already have a sourdough starter at home – take out a cup of it, feed it with rye flour for a couple of days, and you are good to go!
TIP: This rye starter can live in the fridge for up to a week without needing to be fed. Feed it with ½ cup rye flour and ½ c. water, stir, and leave at room temperature if using to bake.
Directions for Rugbrød
1. Oil your bread pan (including the Pullman lid; if using foil, spray with cooking spray).
2. Mix all ingredients together in a bowl with a spatula, making sure all the dry ingredients
3. Put into the pan, smooth the top and cover with saran wrap, and let rise 10-12 hours.
4. Preheat oven to 400 degrees.
5. With a skewer pierce the dough about 20 times.
6. Brush the oil water mixture on top.
7. Put on the Pullman lid (or if using foil, tightly cover the top of your bread pan), and bake for
1 hour and 15 minutes.
8. Take out of the oven, place on a rack, and let cool COVERED until room temperature (the
moisture inside softens the top crust and keeps the moisture inside the bread).
9. Remove bread from the pan, place in a plastic bag.
10. You may want to cut it in 3’s or 4’s, individually wrap and freeze some for later.
Chicken salad: Mix ½ cup plain non fat yoghurt with 1 TB curry powder, 1 tsp garlic powder, 1 tsp cumin, 1 TB honey and 1 TB lemon juice. Cube some cooked skinless chicken breast and coat with the dressing (about 2 breasts). Halve some seedless grapes (or use dry cranberries if desired) and mix in.
Smear ½ tsp butter onto the rugbrød. Next, layer on some tender young greens. Then top with chicken and grape salad**, and finally some chopped toasted walnuts or peanuts and snipped chives or green onions.
Smear rugbrød with non-fat ricotta**, sprinkle with cinnamon, layer on roasted berries (if out of season, frozen berry mixes can be roasted to release their juices and increase their sweetness) or fresh sliced mixed berries. Drizzle with honey or maple syrup and top with a little grated orange rind.
To make ricotta “cheesier”, take a cup, put onto several layers of cheesecloth, gather it up and wring out the fluid until the ricotta is drier, and more spreadable.
Combine 2-3 whole avocados into a bowl. Squeeze whole lemon. Drizzle olive oil, salt pepper to taste. Mix together to create a spread.
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