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Roggebrood

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Description Edit

This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approximately a kilo-and-a-half when done. Traditionally this bread is eaten with pea soup.

Ingredients Edit

Directions Edit

  1. Put the flour in a large bowl and mix with the caraway seed and yeast.
  2. Make a dent in the middle and pour in the boiling water.
  3. Stir while it is cooling down.
  4. Add the sourdough to the chunky flour.
  5. Add salt and knead thoroughly.
  6. Put in a bowl that is dusted with flour, and leave covered overnight in a warm spot to rise.
  7. Knead the dough for about 20 minutes the next day, until it comes away from the bowl.
  8. Form a ball of the dough and leave in a covered bowl in a warm spot to rise for about an hour.
  9. Knead again and finally leave to rise for another 30 minutes.
  10. Pre-heat the oven to 250°C.
  11. Shape the dough into a round, high loaf.
  12. Put on a greased baking sheet and score the top.
  13. Take care, this has to be done quickly to avoid heat loss from the oven: put the sheet in the middle of the oven and pour 1 cup of boiling water on the bottom shelf of the oven.
  14. Close the oven door and leave closed for 5 minutes.
  15. Open the oven door on place another cup of boiling water on the bottom shelve and close the door.
  16. Reduce the temperature to 200°C after 15 minutes and bake the bread for another hour.
  17. Mix the cornflour with some cold water to make a paste.
  18. Boil ⅛ liter of water and bind it with the cornflour paste.
  19. When the bread comes out of the oven, brush the cornflour over the bread for a lovely sheen.

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