- 3/4 stick (75 g) butter
- 2 cups (5 dl) lukewarm water
- 2 tsp instant yeast, or 25 g fresh yeast
- 1/2 cup (1 dl) light rye flour (or use 1 1/4 cup (3 dl) rågsikt, if available)
- 5 – 5 1/2 cups (12 – 13 dl) all-purpose or bread flour (less if using rågsikt)
- 1/2 cup (1 dl) sugar
- 2 tsp salt
Melt the butter, then add water and fresh yeast, if used. Mix with dry ingredients and knead for at least 10 minutes. Add flour as needed. Cover with plastic or a lid and allow to rise until double the size, 1 1/2 – 2 hours. Divide the dough in four pieces, flatten them into 1/4 inch (6 mm) thick, round disks, prick all over with a fork or docker and transfer to lined baking sheets. Cover and prove for about 10 minutes. Meanwhile, set the oven to 450°F (230°C) and add a baking stone if available. Bake until golden brown, 6 – 8 minutes. Spray or brush lightly with water when hot out of the oven, then allow to cool on a rack under a clean towel.
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