Rays

Name: Rays
Prep time: 30 min
Total time: 24 h
Yield: 2 st bröd
Ingredients: 400 g (ca 4 dl) vatten; 100 g (ca 2 dl) rågmjöl, fint; 60 g (ca 1 dl) vetemjöl; 25 g (1/2 pkt) KronJäst för matbröd, färsk; 150 g (1 påse) KronJäst Surdeg Råg; 100 g (1 dl) vatten; 7 g fänkål, stött; 70 g (ca 0,5 dl) sirap, mörk eller honung; 50 g (ca 1 dl) rågmjöl; 60 g (ca 1 dl) vetemjöl; 100 g (ca 2 dl) rågmjöl; 100 g (ca 2 dl) vetemjöl; 20 g (ca 5 tsk) havssalt

Marie Skogström
2 slices of bread
30 min
24 hours

“Rye” is one of Marie’s favorite breads from her days running her own bakery. It’s a denser rye bread with a lot of flavor. Don’t let time be a barrier—the dough takes care of itself while it rests.

3.08/5

414 Votes

Here's how:

1

Day 1 – Scalding

Mix the rye flour and wheat flour. Bring the water to a boil and pour it over the flour mixture; knead into a dough for about 8 minutes. Cover and let stand until the next day.
2

Day 2 – Rask Dough

Dissolve the yeast in 20 °C water, then mix the rest of the ingredients for the quick dough together with the scalded water for about 10 minutes. Double that time if you’re kneading by hand. Let it rest for 45 minutes.
3

Mix in the yeast and knead on the lowest setting for 10 minutes. Double the time if you're kneading by hand. The dough should be elastic.
4

Place the dough on the work surface and divide it into 2 pieces; tear them slightly and place them seam-side down on a floured work surface. Let rise for about 45–60 minutes, depending on the room temperature.
5

Preheat the oven to 250 °C. Place a baking sheet or baking stone inside. Lightly spray with water and lower the temperature to 200 °C; bake until the internal temperature reaches 98 °C, about 40 minutes.