Amo Solsikke Rugbrod – Danish Rye bread mix 1kg

You will need:

20g Fresh yeast 
800ml Lukewarm water
2.5L Lined bread tin (or two smaller ones)

Instructions:

1. Dissolve yeast in lukewarm water, add bread mix and knead for approx. 10 minutes. 
2. Pour mixture into the lined tin, level out the top with a wet dough scraper, let rise for 1-1.5h. 
3. Pre-heat oven to 220C (200 of fan). Use a fork to make small holes across the top of the dough (about 3mm into the dough).
4. Pop the bread in the bottom of the oven, turn heat down to 185C (165C fan) and bake for 65 min. 
5. Remove from tin and leave to cool before slicing.

Wrap tightly in clingfilm and consume within 2-3 days.