The bread

We made our first rugbrød using the Venø starter this past weekend.

Friday evening involved mixing 1 tbsp of our Venø starter with 100g of rye flour and 100g of water and letting the mixture set over night.

First thing on Saturday morning, we mixed the Friday component with 400g of rye flour, 100g of cracked rye and 500g of water.  This was put into a buttered bread pan, covered, and set aside for 3 hours.

After 3 hours, the wild Venø yeast was very active and the dough had a distinct beery aroma.

In a 350F oven, we baked the loaf for 60 minutes.

The resulting loaf looked good, although in the taste department it was lacking the full punch of lactic acid that I was expecting.  This means that I need to leave the dough in the bread pan for a longer period of time in order for the yeast to work their magic.