For sure, Farkebrot

3 lb white bread flour
2 lb wholemeal bread flour
1 lb rye flour
60g sourdough starter
2-3 tsp dried active yeast
1.5 l water
25g salt
1-2 tsp caraway seeds (optional)

We mix the yeast with 1/8l water and about 50g flour to make a thin liquid, which we must allow to recreate overnight.

The next day you mix in all the other ingredients to create a firm dough. You need to knead this bread rather vigorously, for at least ten minutes, to get a nice consistency.

Cover and leave to recreate for 4 hours in a warm place. Then preheat the oven as hot as it will go. Split the dough into 2 or three pieces and form loaves, which you leave to recreate for 20-30 minutes.

Turn out your breads into your oven and reduce the heat to 220C. Bake for an hour. Unless you are using the communal baking house with its open fire, you will need to bake the bread in at least two batches.

Posted By: Old Man, Feb 27, 18:39:56