Hi. I am an norwegian maritime chef... and I enjoy baking. In Norway we prefare mostly coarse dark bread for daily use. I bake bread with 2/3 parts rye and coarse milled wheat and 1 part fine wheat, salt sugar syrup and yeast. I let the dough ferment for one hour before kneading ond forming the dough to fit a form or I lay them together side by side in a big form. Then I grease the side with olive oil so they don't stick together. I let them rise to over the rim before I put them in the oven on the bottom rack, at 200 degrees Celsius. After 10 minutes I throw in a small cup of hot water on the bottom of the oven and turn down the temperature to 180 degrees and bake the bread for 1 hour ++ . All the best from |
