Kira's Rye Bread

Kira, our fabulous Danish Unitec student volunteer gardener, has shared her delicious bread recipe - for all of you who asked.

Kira's Rye Bread

The recipe is only a guide as some of the ingredients differ from those available in Denmark. Sometimes Kira makes a sweet loaf by adding in chocolate and almonds. Other times she adds more rye and seeds....

The basic recipe (translated from decilitres) looks like this;

1 C whole grain rye
1 & 1/2 C water
1 C beer - different beers give different flavours so choose your favourite tipple...
1 & 1/2 C buttermilk
salt
Dried yeast - approx 1 Tsp.
1 C seeds - sunflower, pumpkin, buckwheat etc.
1/2 C wholemeal flour
1 & 1/2 - 3 C rye flour - enough to make a thick batter

1. Cook the rye grains in the water for 3 - 5 mins.
2. Mix with the beer, buttermilk and salt.
3. Add the yeast when the batter is at skin temperature.
4. Add the seeds.
5. Add both lots of flour.
6. Mix until you have a thick and somewhat smooth batter. It needs to be thick enough so that it sticks to the spoon.
7. Out into a loaf tin and punch holes into the top with a fork.
8. Let rest for an hour.
9. Bake at 200 Celsius, in the middle of the oven for 65 - 75 mins. It's cooked when it sounds hollow.

Even though it is tempting.... do not cut the bread until it has cooled completely as it will be difficult to cut and the inside will be sticky.

It will keep best in the fridge.

Good with any kind of spread - sweet or savoury - and is particularly good with cheese. Delicious toasted too.

Enjoy!