Rye loaf

Rye bread is originally from Germany but is now a big part of Scandinavias and Eastern European countries food culture. It is heavy, compact and dark, rich in fibre and iron. Growing up in sweden I am very used to this type of bread and still remember one particular typ of Finnish rye bread that was very dark and sour. Delicious I say but for someone who is not so used to eating rye bread I here give you a recipe that has a lovely mild taste of rye.
The recipe comes from my mum and even though my memory is letting me down in this case she claims she used to bake it a lot when I was younger, I have to take her word for that!
Baking with rye flour can be a little tricky since it binds water different than plain wheat flour so a great way of creating a moist bread that wont get crumbly is to "soak" the flour in boiling water the night before baking the bread. So be prepared to set a side time for baking this bread, it is worth it.

1 litre water
550 grams rye flour
14 grams dried yeast
1 tbsp salt
100ml butter milk/sour cream
3tbsp treacle
900 grams wheat flour

Day 1
Bring the water to boil and pour over the flour, mix until it looks like porridge. Cover with cling film and leave in room temperature over night.

Day 2
Dissolve yeast in a couple of tablespoons of warm water and blend with the rye flour/water-mix. Add butter milk, salt, treacle and 800 grams of the wheat flour (leave the rest of the flour for kneading the dough and shaping the loaves). Knead the dough on a floured surface until it is elastic and easy to work with. Let prove for 1 hour. Divide the dough into 2 pieces and shape 2 loaves. Let prove again until doubled in size on a baking tray lined with baking parchment. Bake for 1 hour on 200C in the lower part of the oven. Brush the loaves with water when taking it out of the oven and let cool down wrapped in tea towels.