(Surbrød)
2 oz (50 g) yeast
½ pint (2 ½ dl) buttermilk
3-4 tablesp. (1 dl) water
14 oz (400 g) bolted rye-meal
About 2 teasp. salt
2-3 tablesp. caraway seeds 1 egg white
Crumble the yeast and stir into the luke-warm buttermilk.
Add the water, flour, salt and about 2 tablesp. caraway seeds.
Knead the dough until smooth and shiny, cover with a damp cloth and leave to rise in a warm place for about 50-60 min.
Knead again lightly and form into a loaf.
Cover and leave to rise for about 45 min. an a greased baking sheet.
Make same parallel cuts on the top surface af the loaf to let out the air, brush with egg-white beaten up with a little water, sprinkle with caraway seeds and brush again.
Bake at 440°F (225°C) for about 40-45 min.