Galactic Danish Rye Bread
How to make Galactic Danish Rye Bread
Ingredients
Recipe 1
- 500 ml water
- 300g whole rye or barley grains
- 100g sunflower seeds
- 100g pumpkin seeds
- 50g linseed/flaxseed
- 30g salt
Recipe 2
- 330 ml Big Drop Galactic Stout
- 170 ml water
- 20g dry yeast
- 300 ml dark syrup (corn or other)
- 600g rye flour
- 250g wheat flour
- The grain mix from Day 1
Method
Day One
- Mix all of the dry ingredients in Recipe 1 in a bowl
- Boil the water and pour this over the mix and stir properly
- Cover the bowl tightly and leave the grain mix in the fridge over night
Day Two
- Mix the beer and water and warm to approx. 37°C. Mix the yeast and liquid in a big bowl
- Add the dark syrup & then the flour
- Add the grain mix from Day 1 and mix it all for 15-20 minutes
- Put on the oven at 210°C
- Take one or two rectangular baking tins. Line with butter and breadcrumbs
- Fill the tin so that it is two thirds full
- Place the tin into the middle of the oven and bake for approx. 60 minutes
- Take the tin out of the oven and let the bread rest for one day before eating
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