Ingredients
- 700 grams cold water
- 200 grams rye sourdough starter (from the fridge)
- 400 grams coarse rye flour
- 200 grams crushed rye
- 40 grams dark malt flour
- 30 grams salt
- 10 grams brown sugar
- 250 grams of any combination of seeds (sunflower, flaxseed, etc)
- Butter or oil to grease the pan
- Rye flakes for topping
Danish Rye Bread
Danish Rye bread is a moist and flavorful bread with deep acidity and a long shelf life. The long fermentation time gives the bread its unique character, while a combination of seeds adds both texture and extra nutrition. The hearty texture is perfect as a base for breakfast or a rustic lunch! For best results, always use a really sour rye sourdough starter (at least 3-4 days old in the fridge).
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Assemble your Ankarsrum Assistent with the bowl, dough knife and dough hook.
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Start by pouring in the liquid, then add the rest of ingredients for the dough to the bowl and start the machine on low speed. Set the timer for 12 minutes so the ingredients are well mixed.
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Grease the inside of a 3-quart rye bread pan with butter or oil.
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Pour the loose dough into the pan. Smooth the surface with a wet dough scraper, then cover with rye flakes.
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Cover with plastic wrap and let rise at a cool room temperature of 68°-70°F for at least 14 hours.
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Preheat the oven to 500°F for at least 30 minutes.
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Place the rye bread in the center of the oven. Add steam if you can. Then, reduce the temperature to 350°F.
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Bake the rye bread for 80-90 minutes or until the core temperature is 207°F
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When you remove the bread from the oven, leave it in the pan and cover with plastic wrap after it cools a bit. This will preserve the moisture in the bread and it will be soft to cut.
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Store the bread in a freezer bag at room temperature. It will keep for several days.
