White bread with rye

A white bread with rye baked in a cast iron casserole. You can experiment with different flours or adding nuts and herbs to the dough. A handful of walnuts and a sprig of rosemary makes a very taste bread too.

For one loaf:

  • 7 dl Wheat flour
  • 1 dl Rye flour
  • 1 tsp Dry yeast
  • 1,5 tsp Salt
  • 4,5 dl Hand warm water

1. Mix all the dry ingredients in a big bowl. Add the water and mix just until incorporated. Then cover the bowl and let the dough rise in room temperature for 8 – 24 hours.

2. Put the cast iron casserole in the oven with the lid on. Preheat the oven to 240 degrees and let the casserole heat up for at least 30 min.

3. Lightly flour a work surface and using your hands gently pour the dough out onto it. Shape the dough by stretching it from its corners and then folding them to the middle. Go around the whole dough to form a ball. Then flip the ball over and let rise for another 30–60 min.

4. Lift the dough to the preheated casserole and put the lid on. Bake for 30 min and then remove the lid and bake for another 20 min, until the loaf is dark brown all around.

5. Turn the loaf out of the casserole and let it rest at least 15 min before slicing.