During the Artisan’s days at Stundars, it is possible to bargain for some of the artisan’s produce. Someone admires the gleaming accessories from tanned fish skin, while two ladies argue whether some of the shoe soles made of reed would be something to give the geezers at home, while a third lady casts her eyes on a bird feeder made of willow. One man exits the tin-smithy with a shiny new bread mould, clearly planning to bake some rye bread!
Rye bread Topp
5 coffee cups of tepid water (1 coffee cup = 1,5 decilitres)
50 grams of yeast
3 tablespoons of oil
2 teaspoons of salt
5 coffee cups of wheat flour
6 coffee cups of rye flour
- Warm the oven to 200 degrees Celsius
- Crumble the yeast into the water
- Add oil, salt and flour, first the rye flour and then the wheat flour
- Let the dough rise for half an hour
- Form into 4 round breads
- Let the bread rise for another 10 minutes
- Bake in the oven for 10 minutes
- Enjoy!
Text: Maria Österåker in the book ”Stundars” from 2013
