8 April 2020 Big Drop Brewing Co Recipes

Danish rye bread

A two-day loaf: grains and seeds soaked overnight, then a dense dark rye built on them the next morning. Worth the wait, and it keeps for a week.

Made with

• 

  Gluten Free

  Milk Stout

  • Can

  Buy online! — Milk Stout Find out more about Milk Stout

  31

Day One

Ingredients

• 500ml water
• 300g whole rye or barley grains
• 100g sunflower seeds
• 100g pumpkin seeds
• 50g linseed or flaxseed
• 30g salt

Method

1. Mix all of the dry ingredients in a bowl.
2. Boil the water, pour it over the mix and stir properly.
3. Cover the bowl tightly and leave the grain mix in the fridge overnight.

Day Two

Ingredients

• 330ml Big Drop Milk Stout
• 170ml water
• 20g dry yeast
• 300ml dark syrup (corn or other)
• 600g rye flour
• 250g wheat flour
• The grain mix from Day One

Method

1. Mix the beer and water and warm to approximately 37°C. Mix the yeast and liquid in a big bowl.
2. Add the dark syrup, then the flour.
3. Add the grain mix from Day One and mix it all for 15–20 minutes.
4. Heat the oven to 210°C.
5. Take one or two rectangular baking tins. Line with butter and breadcrumbs.
6. Fill each tin so that it is two thirds full.
7. Place the tin into the middle of the oven and bake for approximately 60 minutes.
8. Take the tin out of the oven and let the bread rest for a day before eating.