Rugbrød med øl og havregryn

Intet rugbrød uden øl! I hævningen af dette fortryllende rugbrød spredte sig en liflig duft af øllebrød i hele lejligheden. I version 3 af Rasmus’ rugbrød tilsættes der havregryn for give brødet en blødere krumme og ahornsirup samt øl for tilsætte endnu mere sødme.

Grundopskriften er fra ‘Meyers bageri’ og resten er Rasmus’ egen eksperimenter. Portionen giver 3 rugbrød af 2 liter (Rasmus bager halvdelen af dette i en 2,5 liters form):

Rugsurdej:
2 dl koldt vand
4 dl mørkt øl (stout)
15 g gær
800 g rugmel
2 tsk maltsirup
2 spsk ahornsirup

Dag 2: 
1 liter koldt vand
450 g knækkede rugkerner
250 g solsikkekerner
200 g hørfrø
100 g grovvalsede havregryn

Dag 3:
50 g havsalt
10 g brændt malt (kan udelades)

Desuden:
3 forme på 2 liter

Rugsurdej:
Hæld 2 dl koldt vand i skålen, og oplæs gæren heri. Bland rugmel, 4 dl øl, ahorsirup og maltsirup i væsken, og dæk dejen med et klæde eller låg. Lad skålen stå ved stuetemperatur i 48 timer.

Dag 2: Bland koldt vand, rugkerner, havregryn, solsikkekerner og hørfrø sammen i en skål, dæk den med et klæde eller et låg, og lad iblødsætningen stå ved stuetemperatur i 24 timer.

Dag 3: Bland rugsurdejen og iblødsætningen sammen, tilsæt salt og evt. 5 g. brændt malt og ælt det hele godt sammen – regn med at ælte i ca. 10 minutter. Fordel dejen i 3 forme på 2 liter, som forinden er smurt godt med solsikkeolie eller dækket af bagepapir, og lad dejen hæve et lunt sted, til den når kanten af formene, ca 2-3 timer.

Bag rugbrødene ved 180 grader i cirka 1 time og 40 minutter, vend de varme brød ud af formene, og afkøl dem på en bagerist.

Tip:
Du bør ikke fryse dem, da de efter optøning får tendens til at smuldre.
Rugbrødet holder længere, hvis man opbevarer det pakket ind i papirspose.
Hvis rugbrødet er blevet tørt ved at ligge for længe, så er det superb til at riste!

465 thoughts on “Rugbrød med øl og havregryn

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