5 dl (2 cups) water 50 g (1 3/4 oz.) fresh yeast 4 1/2 dl (2 cups) rye flour 2 dl (scant 1 cup) flour 2 tsp. salt 2 dl (3/4 cup) flour for kneading
Instructions
1) Heat the water to lukewarm and stir in the yeast.
2) Add flour and salt and knead well. The dough should be very loose. Sprinkle with flour and let rise 1 hour.
3) Knead in most of the second amount of flour. Divide the dough into pieces and roll each into a ball. Press the center of the ball with the side of the hand, to almost divide in two.
Place on a greased oven sheet and let rise in a warm, dry place.
4) Preheat the oven to 220 C (425 F).
Bake 20 minutes.
5) Serve with butter and cheese, preferably a pungent variety.
