A solid dark Rye Bread is the foundation for any Danish open sandwich, as well as perfect for many other lunch and breakfast dishes.
It’s also a super healthy alternative to the traditional white wheat bread that a lot of people eat. It keeps you full for much longer and is full of healthy fibers and nutrients…
There is not really any reason not to swap the dull, white bread with the dark and seedy Danish rye.
There are many different variations to a Rye Bread recipe, and traditionally it is made on sourdough, giving it a natural rise from the bacteria in the dough.
If you don’t have a sourdough in you fridge, you can easily substitute using regular yeast (or you can start your own sourdough using our simple recipe here)
DANISH RYE BREAD
50 g fresh yeast (20g dried yeast can also be used)
1 dl water
4 dl yougurt or buttermilk
300 g rye flour
200 g wholewheat flour (you can also use 100/100 of regular wheat / wholewheat if you want a lighter bread)
150 g of mixed seeds – rye grains, sunflower seeds, pumpkin seeds, linseeds
1.5 tsp salt
The bread is super delicious, if you eat it while it’s still a little bit warm with a nice butter! Yum!