Rye Bread, Griddle-Baked

How to make it

1. 1

   Sift the flour to make it light, but what remains in the sieve of the wholemeal flour should be included as well.

2. 2

   Soak the sourdough in some of the milk or water, and stir the yeast into a little of the whey or milk.

3. 3

   Knead everything together into a slightly firm dough; let stand overnight.

4. 4

   The next morning add another 3 l of liquid in which 8 tablespoons of salt and 6 spoons of caraway are mixed, then knead in about another 4 kg of rye flour. Knead well and let rise for 1 hour.

5. 5

   Now shape the dough into loaves. Place the loaves on floured griddle boards or "planks," brush them over with cold water, and griddle them.

6. 6

   After the bakehouse oven has been well fired up in the usual way, about 2 hours before baking and burned down more or less to embers, place 2 piles of dry wood right by the oven door. When these piles are burning well so the flame licks over, slide in the griddle with a few loaves at a time.

7. 7

   When small blisters appear on the surface of the bread, they are griddled; slide the griddle back and forth. When the griddle is taken out, turn the bread bottom up, slide it in again, and griddle it the same way; make 2 cuts with a small knife, and turn the bread.

8. 8

   Sweep the oven clean with a damp cloth. Brush the loaves over with milk, water, or egg white, and make 5 cuts on the surface.

9. 9

   Then slide the loaves in, leave the oven door ajar for 0.25 hour, close the door, and let the loaves bake for about 1 hour.

10. 10

    When the bread is baked, place it on a rack so the moisture evaporates.