Servings: bread
Homemade Rye Bread (sourdough)
The bread we Danes are world-famous for and love. Rye bread exists in other countries, but our Danish version is less sweet and darker than, for example, the Swedish and German bread.
Ingredients
Day 1
- 300 gram Sourdough
- 900 gram Water Lukewarm
- 18 gram Salt Coarse
- 200 gram Wheat Flour
- 375 gram Rye Flour Coarse
- 375 gram Rye Kernels Cracked
Day 2
- 1 can White Wine
- 21 gram Honey
- 400 gram Rye Kernels Cracked
- 200 gram Linseed
- 100 gram Sunflower Seeds
- 100 gram Sesame Seeds
Instructions
Day 1:
- Dissolve the sourdough with the water and then add the salt - preferably in a stand mixer.
- Add wheat flour, rye flour, and rye kernels and mix well.
- Cover with a kitchen towel at room temperature until the next day.
Day 2:
- Add the dark beer and let it soak into the dough. Then add honey, rye kernels, flaxseed, sunflower seeds, and sesame seeds.
- Mix well and set aside 300 grams in the fridge for the next time you bake. It can last about 4 weeks and doesn't need to be fed.
- Divide the rest of the dough into 2 equal-sized bread pans (lined with parchment paper to prevent burning) and let it rise for a couple of hours at room temperature. Again, make sure to cover with a kitchen towel.
- Then smooth the surface and place it in a cold oven. Set the oven to 200 degrees Celsius (392 degrees Fahrenheit) (fan) and bake for 1 hour and 15 minutes.
- Remove the bread and place it on a rack to cool. Once cooled, dampen two kitchen towels and wrap the bread in them. We usually let it sit overnight before placing it in bags, with one of the loaves going into the freezer.