Dark Danish Rye Bread

Dark Danish Rye Bread

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

  • Heat the water slightly and mix in the yeast until it’s dissolved in the water.
  • Mix in the yogurt or buttermilk.
  • Mix the dry ingredients together in a large bowl, leaving out some of the wholewheat flour.
  • Stir in the water/milk mixture.
  • Knead the dough until it’s smooth. You can use a silicone sweeper, and not you hands. The dough should be be ‘together’, but not too dry. Keep it slightly sticky. Use the left over wholewheat flower to regulate the consistency, adding little by little while ‘kneading’ the dough.

  • Cover the dough with a tea towel and leave to rest for 30-40min (until the dough has twice the size).
  • Move the dough to a bread tin or clay pot, poke the top slightly with a fork, and brush with water or stirred egg. You can cover the top of the bread with seeds or leave it clean depending on what you prefer. I like to use a mix of Chia seeds, poppy seeds and sesame seeds.

The bread is super delicious, if you eat it while it’s still a little bit warm with a nice butter! Yum!

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