55
rye bread
By using Swedish sour milk instead of lager you will have a moister dough
that is easier to work with. The syrup can be reduced to 1 ½ tbs but not
less. You can save time by portioning the dry ingredients at home and
putting them into plastic bags.
65 cl rye flour or sifted rye and wheat flour
35 cl plain flour
1 tsp salt
2 ½ level tsp bicarbonate of soda
2 ½ tbs caraway powder or 1 tbs whole or
crushed caraway or 10 cl seeded raisins
2-4 tbs treacle or dark syrup
50 cl Swedish sour milk or lager + 1 tbs oil
Grease the Omnia food holder and liberally sprinkle with breadcrumbs.
Mix the dry ingredients in a large bowl. Add the treacle/syrup and sour
milk/lager and oil. Work hard with a wooden spoon to make a dough.
Put the dough in the food holder and spread evenly with a wet spatula.
Cover with the lid and bake immediately on a low heat, 40 minutes.
You can start on very low and raise the temperature a little after 10
minutes or so. Test with a skewer to see if the bread is ready.
bread mixes
Follow the maker’s instructions taking note of our comparable baking
times on a low heat. Do not forget to grease Omnia food holder and
dust with breadcrumbs.
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