Danish Style Sourdough Rye Bread
This is a traditional rye bread from Denmark. It has much more rye than the normal American rye bread. It is hearty and healthy with lots of fiber.
This is a traditional rye bread from Denmark. It has much more rye than the normal American rye bread. It is hearty and healthy with lots of fiber.
- 1/2 tsp salt
- 1 tbsp brown sugar
- starter:
- 1 1/2 cups rye flour
- 1 cup butter milk
- bread, 1st day:
- 1 1/2 cup baking flour
- 5 cups rye flour
- 4 cups water lukewarm
- 1-2 tbsp salt
- bread, 2nd day:
- 1 bottle of beer of your choice. i prefer a sweet and darker b
- 1 cup sun flower seeds
- 1 cup golden flax seeds
- 3 cups rolled oats or similar cereal up to 4 cups
- Carbohydrate 52.1821360002313 g
- Cholesterol 0.3584 mg
- Fat 1.213571 g
- Fiber 8.90916023082733 g
- Protein 6.48809900000028 g
- Saturated Fat 0.1847922 g
- Serving Size 1 1 Serving (86g)
- Sodium 6.24210000006604 mg
- Sugar 43.272975769404 g
- Trans Fat 0.3831267 g
- Calories 240 calories
Step-by-step
- STARTER: You must create the starter the first time unless you can get a sourdough starter from someone else. Prepare the starter like this: Mix ingredients and cover with plastic wrap. Leave for 3 days at room temperature. It may start to get moldy. Don't worry, that's perfect!
- BREAD, 1st Day (use mixer): Mix the starter into the water. Add salt. Add flour and mix until blended well. The dough should be pretty thin (like thin oatmeal). You may have to adjust with more water or more cereal. Let the dough rise covered with plastic for 24 hours.
- BREAD, 2nd Day (use mixer): Mix the dough from day 1 with everything else for a few minutes until completely consistent. It should like thick oatmeal. It should not be like a normal bread, this is more runny.
- Now take 1-2 cups of dough and save this as the starter for the next bread. THIS IS IMPORTANT. DON'T FORGET THIS. If you forget you have to make the starter all over next time. Store the starter covered with plastic or in a plastic bag in the fridge.
- Spray baking forms and pour the dough into forms. You will need 1-2 depending on size of forms. Let rise for 8 hours. They should rise at least 50% (more when the starter gets older).
- Bake for 1 hour and 15 minutes in 375 degree oven.
- Take the bread out of the oven and let cool completely. This bread is not easy to cut the first day and should rest at least one day in fridge until eaten. You can freeze the bread if needed and should be stored in a plastic bag in the fridge to keep it fresh longer.
- Tips: You can experiment by exchanging ingredients on day 2 as long as you use some kind of cereal or flour instead of the oats.
Baking authentic Danish rye requires a stand mixer equipped with a sturdy paddle attachment because the initial batter consistency resembles thin oatmeal rather than kneadable bread dough. Heavy rye flour lacks the strong gluten network of wheat flour, meaning standard hand-kneading yields negligible results. Managing this multi-day process depends on precise equipment handling and thermal control.
- Reserve one to two cups of the day-two batter before adding seeds, sealing it airtight in the refrigerator to serve as the inoculation base for the next batch.
- Allow the starter to ferment uncovered with plastic wrap at room temperature for exactly three days to build sufficient acidity.
- Spray loaf pans thoroughly with nonstick oil to prevent the dense, seed-heavy crumb from adhering to the metal surfaces.
- Let the poured pans rise for eight hours until the volume increases by at least fifty percent.
- Bake at 375 degrees Fahrenheit for one hour and fifteen minutes, ensuring the interior starches fully gelatinize.
Cool the finished loaves completely before transferring them to the refrigerator for a mandatory twenty-four-hour rest. Slicing too early results in a gummy texture that crumbles under the knife blade.
