Rye Bread
Rye bread (Danish: rugbrød) is a type of bread common to Northern Europe in many varieties, but almost unknown in the south. This version is a typical Danish example. In Denmark, most people eat this type of bread on a daily basis.
Servings
3 loaves
1500 g rye flour
1000 g cracked rye seeds
5 tsp salt
About 2 L water
300 ml sourdough starter
Mix the salt with the rye flour in a big bowl.
Add 1.8 L of the water and mix it.
Mix in the sourdough starter. The result should be wet enough to flow very slowly.
Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.
12–30 hours
If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
Take out 300 ml of dough to act as the starter next time you make this recipe.
Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.
5–10 hours
Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
15 minutes
The loaves can keep for about a week in a plastic bag. Do not refrigerate.
- •The bread is very difficult to cut for 2 hours or so after baking. Allow to cool before slicing.