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Rye Loaves


4 dl. coarse rye flour

8 dl. white flour

6 dl. lukewarm water

½ – 1 tablespoon salt

50g fresh yeast or 1 packet of dry yeast



Mix all the dry ingredients in a large bowl and add the lukewarm water. Stir. Sprinkle a little rye flour over and cover with a tea towel. Allow to rise for 20 minutes. Set the oven at 200°C. Divide the dough into 2 or 4 piles on a baking sheet and flatten with flour dusted hands. Prick with a fork. Let rise, covered, for 20 minutes. Bake for 20 minutes.



If a coarser variant is desired use 6 dl. coarse rye flour and 6 dl. white flour instead of the recipe as above.

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