Overnight Rye Bread
Marie Skogström- 1
- 20 min
- 8 hours, 20 minutes
This rye bread is baked at a very low temperature, which allows the bread to develop a wonderful flavor. It’s best to eat the bread the day after baking, when the flavor has developed even more. If you can’t wait, at least wait a couple of hours—it’s well worth the wait. Bake the bread overnight, and you’ll wake up to the wonderful aroma of fresh bread.
“Being lazy—can sometimes be ‘street smart.’”
3.38/5
231 VotesHere's how:
-
1
Mix the yeast, sourdough starter, and beer. Combine all the ingredients. Knead in a mixer for about 8 minutes. Double that time if you’re kneading by hand.
-
2
The dough should be fairly firm but still sticky. If it gets too hard, add a splash of water.
-
3
Shape the dough into a smooth loaf and place it in a greased 2-liter pan. Let it begin to rise, so wait about 30 minutes before putting it in the oven.
-
4
Preheat the oven to 120 °C.
-
5
Bake the bread for 8 hours at 120 °C, preferably overnight. If necessary, cover it with a double layer of foil. Remove the bread and let it cool on a wire rack. You can save the foil for your next batch.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1 packet) KronJäst for Sweet Doughs, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 500 g (5 dl) beer, dark or light, lukewarm
- 140 g (1 dl) syrup or honey
- 500 g (8.5 dl) flour, coarse
- 250 g (4.1 dl) all-purpose flour
- 15 g (2.5 tsp) salt
- 3 teaspoons of spices: coarsely ground anise, fennel, and cilantro
The recipe comes from
kronjast.se
