Kavring

Here's how:

• 1

  Day 1 – Scalding:

  Sift the fine rye flour, salt, and caraway seeds into a bowl. Pour the boiling water over the mixture and stir with a ladle until it becomes a smooth batter. Cover the bowl with plastic wrap and let it sit at room temperature until the next day, or until the temperature of the batter drops below 30 °C.

• 2

  Day 2 – Cleansing:

  Dissolve the yeast in the cold milk and mix all the ingredients, including kneading for 6 minutes on low speed and 2 minutes on high speed.

• 3

  Scrape the dough onto a floured work surface and knead it into a round shape, then return it to the bowl and cover with plastic wrap. Let the dough rest for 30 minutes.

• 4

  Divide the dough into three parts, shape them into loaves, place them in a baking pan so that they fit snugly on the same baking sheet, and sprinkle them lightly with rye flour.

• 5

  Let the bread rise in a turned-off oven with only the light on for about 50 minutes.

• 6

  Take the bread out of the refrigerator and let it come to room temperature, then preheat the oven to 250 °C.

• 7

  Place the loaves in the oven and reduce the temperature to 200 °C. Bake for about 27–28 minutes or until the internal temperature of the bread reaches 97 °C.

• 8

  Remove the loaves from the pan, let them cool on a wire rack.