Danish Rye Bread

Start your day with a burst of nourishment and flavor by indulging in Danish Rye Bread. This hearty and wholesome bread is not only a delightful treat for your taste buds but also provides a nutritious foundation for your morning routine. Made with a combination of whole grain rye flour, whole wheat flour, and an array of nutritious seeds, Danish Rye Bread is packed with fiber, vitamins, and minerals to fuel your body for the day ahead.

Crafted over the course of two days, this recipe combines the traditional technique of sourdough fermentation with a blend of carefully selected ingredients to create a truly exceptional loaf. The first day involves mixing water, whole grain rye flour, and rye sourdough starter, allowing the mixture to rest overnight and develop complex flavors. On the second day, the dough is enriched with additional water, whole grain rye flour, whole wheat flour, salt, sunflower seeds, pumpkin seeds, and flaxseed. The dough is then mixed thoroughly, divided into loaf pans, and left to rise before baking.

INGREDIENTS:

DAY 1:

• 2 cups (500 ml) water, room temperature
• 3 cups (300 g) whole grain rye flour
• 1 oz (25 g) rye sourdough starter

DAY 2:

• 4 cups (1 liter) water, room temperature
• 8 cups (800 g) whole grain rye flour
• 2 cups (250 g) whole wheat flour
• 2 tbsp (35 g) salt
• 4½ oz (125 g) sunflower seeds
• 4½ oz (125 g) pumpkin seeds
• 2½ oz (75 g) whole flaxseed

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry

DAY 1:

1. In a large bowl, mix together 2 cups of water, 3 cups of whole grain rye flour, and 1 oz of rye sourdough starter until well combined.
2. Let the mixture stand at room temperature overnight.

DAY 2:

1. Preheat the oven to an initial temperature of 475°F (250°C).
2. In a separate large bowl, combine 4 cups of water, 8 cups of whole grain rye flour, 2 cups of whole wheat flour, 2 tbsp of salt, 4½ oz of sunflower seeds, 4½ oz of pumpkin seeds, and 2½ oz of whole flaxseed.
3. Add the dough from Day 1 to the new ingredients.
4. Mix the dough thoroughly for about 10 minutes to ensure all the ingredients are well incorporated.
5. Grease three 8 × 4 × 3 inch (1½ liter) loaf pans.
6. Divide the dough equally into the three loaf pans, filling them only two-thirds of the way.
7. Place the pans in a warm place and let the dough rise for 3-4 hours.
8. Once the dough has risen, reduce the oven temperature to 350°F (180°C).
9. Sprinkle a cup of water on the floor of the oven to create steam.
10. Place the pans in the oven and bake the loaves for 40-50 minutes, or until they are golden brown and sound hollow when tapped.
11. Remove the pans from the oven and let the loaves cool in the pans for a few minutes.
12. Transfer the bread to a wire rack to cool completely before slicing.

Enjoy your delicious Danish Rye Bread as the perfect breakfast to wake up every cell in your body!