The Most Delicious Kavring

Here's how:

• 1

  Day 1

  Bring 3 dl of water to a boil and pour it over the fine rye flour, salt, and ground cumin. Stir with a ladle until smooth, cover the bowl with plastic wrap, and let it stand at room temperature overnight, or until the mixture has cooled.

• 2

  Day 2

  Dissolve the yeast in water at about 20 °C. Weigh out all the ingredients and add the scalded water from Day 1. Mix all the ingredients for 6 minutes on low speed and 4 minutes on higher speed. Double the time if you’re kneading by hand. 

• 3

  Scrape the dough onto a floured surface and shape it into a round ball. Return the dough to the bowl, cover it with plastic wrap or a kitchen towel, and let it rise for 60 minutes. You can place the bowl in your turned-off oven with only the light on; this will provide a good temperature for the dough without any drafts.

• 4

  Take the dough, divide it into 3 portions, and shape them into rounds. Grease the pans in which you will place the loaves. Flatten the dough portions, fold them into loaves, and place them in the greased pans.

• 5

  Place the loaves in your turned-off oven with only the light on for 90–120 minutes. Remove the loaves when they reach room temperature and preheat the oven to 250 °C.

• 6

  Place the loaves in the oven and immediately lower the temperature to 180 °C. Bake for about 30 minutes or until the internal temperature of the bread reaches 98 °C.

• 7

  Turn the loaves out of the pans and let them cool on a wire rack. The bread tastes best the day after baking.