Photography: Peter Cassidy
Knead up a loaf to make ham and cheese sandwiches for lunch or pair with wine and cheese in the evening.
- 2 envelopes (5 tsp) instant dry yeast
- 4 to 41⁄2 cups lukewarm water, divided
- 6 cups dark rye flour, divided, plus more for dusting
- 2 tsp sea salt
1 Place the yeast in a large mixing bowl with 1 cup of the water and 2 table- spoons of the flour. Mix well, cover the bowl with a clean tea towel and let rest in a warm place overnight.
2 When ready, stir the salt and remaining flour into the mixture with enough lukewarm water to make a soft dough. Turn out onto a lightly floured surface and knead for a few minutes, until the dough is soft and slightly sticky. Cover with the tea towel and let rise in a warm place for 1 to 11⁄2 hours, until doubled in size.
3 Punch down the dough on a lightly floured surface and divide into three portions. Roll each piece into a ball. Flatten each ball into a disc and make a hole in the middle to form a ring. Transfer each ring to a parchment paper- lined baking sheet. Cover with a clean tea towel and let rest in a warm place for 1 hour.
4 Preheat the oven to 425°F. Dust the bread rings with flour and bake for about 30 min- utes, until nicely browned. Serve warm.
Makes 3 loaves
Excerpted from the Nordic Bakery Cookbook by Misa Mink. Recipes Copyright © 2018. Excerpted by permission of Ryland, Peters & Small. All rights reserved.
"Nordic Bakery Cookbook" by Misa Mink, $20, amazon.ca