Rugbroed

Rugbrød

You need two 2-quart loaf pans and a large bowl.

In bowl, mix Sourdough with the following ingredients

6 cups cold water
2 tablespoons salt
4 cups cut rye (You can't find that so use any combination of cut oats, cracked wheat (=bulgur), rye or oat flakes)
1.5 cups bread flour (=wheat)
6 cups rye flour (Hodgson Mill)

Leave bowl at room temperature, covered with a wet kitchen towel 18-24 hours.

Next day:

In a small bowl, pour 0.6 cup boiling water over the following ingredients

0.5 cup flax seeds (= linseed)
2 cups cut rye (Can't find that ... see above)
1 cup sunflower seeds
1 bottle of malt beverage (e.g. Malta Goya).

Add this to the mixture in the large bowl and blend well.
Spoon dough into well greased loaf pans.
Leave pans at room temperature, covered with wet kitchen towel, 4-6 hours.

REMEMBER TO TAKE OUT SOME SOURDOUGH FOR NEXT TIME,
approximately 0.5 cup. Leave sourdough in refrigerator until next time you bake.

Preheat oven to 375 degrees Fahrenheit and bake breads 2 hours.

Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.

When completely cooled off, breads are placed in plastic bags and stored in refrigerator or freezer.
Bread will stay fresh in the refrigerator up to 1 month.