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This recipe was uploaded by RedfoxEstonia
take 1 cup ready sourdough starter, 150 g rye flour and 1 cup rootbeer, mix together in a bowl and cover with a towel, leave in a cool place for 12 hours.
take the buckwheat grain, half of the rye flours and mix with almost boiling water ina large bowl, making sure there are no lumps. Leave to cool down. You can even leave the wooden spoon in. Then when the dough in cooled, mix in half of the cloned starter, put the rest back into the starter jar and into the fridge. If the dough is too thick mix in another cup of rootbeer. smoothen the surface sprinkle flour on top and leave in a cool place for 24 hours.
when the "porridge" has gone sour enough (risen up and fallen down again), add the malt syrup, salt, potato flakes and almost all of the remaining flour, mix with a wooden spoon. Sprinkle with flour and leave to rise for a few hours.
Then grease a large tin (15x35cm, 10 cm in height). Kneed or stir with a spoon and add enough flour until it doesnt stick to your hands. Fill the tin to 3/4, leave to rise for a few hours. If there is any dough left, you can make thin rye crisps on a cooking plate.
pre-heat the oven to 180 C. put the bread in the oven and just leave it for approx. 2 hours. half way through you may have to put a cooking plate [with the rye crisps, if you had that excess dough] under the rack with the tin, so the bread doesnt burn from the bottom, but no need to play with temperatures or anything. after 2 hours turn off the heat, moisten the surface of the bread with a wet hand and leave the bread in the slowly cooling oven for 1 hour. then take it out, wrap inside a towel, cover with a warmer and put on a tray. The next day you have a perfectly soft, moist, tasty bread.