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Before you jump to 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe] recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some improvements. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.

A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, all things considered. A lot of it truly is basically using common sense.

We hope you got benefit from reading it, now let’s go back to 90% rye loaf bread "grindelbrot" [bakery recipe] recipe. You can have 90% rye loaf bread "grindelbrot" [bakery recipe] using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]:

1. You need of Sourdough:.
2. Provide 350 g of rye flour.
3. Get 50 g of rye sourdough starter.
4. Prepare 230 g of warm water (30°C).
5. Take of *******.
6. You need 520 g of warm water.
7. Provide 22 g of salt.
8. Prepare 50 g of rye breadcrumbs from old rye bread.
9. Get of *******.
10. Take 550 g of rye flour.
11. Get 100 g of bread flour.
12. You need of ********.
13. Get of Other:.
14. Use of Sesame seeds, poppy seeds, rye/oat flakes for topping or decorating.
15. Prepare of Nuts and/or dried fruits to mix in (I used walnuts and dried figs.

Steps to make 90% Rye Loaf Bread "Grindelbrot" [Bakery Recipe]:

1. Mix the ingredients for the sourdough (it's will be quite stiff). Let 'ripen' for 12-18 hours at room temperature..
2. Mix salt with warm water until dissolved. Pour over the breadcrumbs. Let stand in a warm place for 1 hour..
3. After 12-18 hours, the sourdough should have some cracks and be ready to use..
4. In a large bowl, add the breadcrumbs + water mix, then the 550 g rye flour and 100 g bread flour, then place the sourdough on top..
5. Mix and squeeze the ingredients together with your fingers.
6. After it comes together and some of the stickiness has subsided, it's ready to shape..
7. Press out into a rectangular s until as thick as the back of your hand..
8. If using dried fruits & nuts, gently press them into the dough..
9. Roll it up towards you (photo shows dough without fruits and nuts), and when almost all the way to the end, flatten out the end so it's the same width as the rest of the roll. Press out the very edge to taper it a bit to make a seal..
10. Roll the rest of the way and with the edge facing down, press down gently so it seals..
11. To decorate the crust with seeds or flakes, prepare a clean, moist towel. Roll the sides and top of the dough on the towel to wet it a little. Then roll the dough into a tray filled with plenty of seeds (poppy, sesame, etc.) or flakes (oats, rye, etc.) – they will stick to the moistened dough..
12. Gently lay each dough log into a loaf pan – it's hard to put it in straight so slightly bend the loaf into a U-shape and lay it in. The sides will rest and fill out while rising..
13. Let rise in a warm place for about 3 hours (35°C) – or until it's risen to about the same height as the loaf pan..
14. Bake at 230°C for 30-35 minutes with steam. If you want to add a little more color to the crust, remove the bread from the pans and bake for a couple more minutes. (Note: the baker's recipe uses 230°C bottom heat and 200°C top heat for the first 20 minutes, then uses 235°C bottom heat and 220°C top for the last 10 minutes – not sure what the equivalent is in a home oven, so keep an eye on the bread)..
15. After baking, gently tip the pan over and let the loaf slide out (if still in the pan). Let cool completely before cutting..

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