Rugbrød med tranebær

Et sprødt rugbrød med bløde tranebær og masser af smag! Opskriften er til ét lækkert rugbrød:

Den første dag:
109 g groft rugmel
3,2 dl tempereret vand
1/3 dl porter (resten gemmes)

Det hele røres sammen og stilles på køkkenbordet med et viskestykke over.

Den anden dag:
200 g rugmel
40 g  fuldkornsmel
surdejen fra dag 1
7 g gær
1 1/3 dl vand
3/4 dl porter
1 spsk honning
35 g græskarkerner
15 g chia- eller hørfrø
3/4 dl tørrede tranebær
35 g rugkerne
2/3 spsk salt
vindruekerneolie

Alle ingredienser blandes god sammen. Saltet tilsættes til sidst for ikke at ødelægge gæren. Smør din form og kom dejen i. Fyld den 3/4 op og lad rugbrødet hæve natten over på køl.

Den tredje dag:
Brødet tages ud af  køl og hæver i to timer et lunt sted. Drys evt med frø. Bag brødet i ovnen ved 180 grader i 1 1/2 time.

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