Norwegian Brown Bread

Place coarsely ground rye in a large enough bowl and pour over it enough of the lukewarm lean mulch to just cover it. Let stand for about 3 hours. After this time, put the meal flour in a large enough bowl and press a pit in the center. Melt the yeast in a little bit of lukewarm milk, pour it into the pit and stir it with a little bit of flour. Cover and let rise briefly. Now add the scalded groats and the salt and knead everything together heartily. The dough should be pliable and come away from the baking bowl. Remove from the baking bowl, dust the baking bowl with flour, pour in the dough repeatedly, dust the top with a tiny bit of flour as well, and let it rise in a warm place with the lid closed until it doubles in size. Now knead on a board, form 1 or 2 rolls, shape them in greased, floured loaf pans and let rise for 10 min with the lid closed. Bake in the heated oven.

Baking heat. Bake the bread at 200 °C for 20 minutes, then turn down to 180 °C and bake for another 50 minutes.

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