Danish Rye Bread Recipe - Original

Описание: Danish Rye Bread Recipe

Ingredients for the starter-dough:
1 dl of sourdough
350-400 grams of rye flour
4 dl of water

Ingredients for rye bread (preferably organic):
Rye flour
250 grams of unsoaked cracked rye (should be soaked from day 1)
1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
1 spoonfull of salt
1-2 spoonfulls of malt sirup (or dark sirup or honey)
Water (adjust if the dough becomes too dry)


I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!

Please comment and share with your friends!


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Update - September 2015:

If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.

I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.

Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.

I hope you find these tips useful and keep baking and enjoying the bread!

Thank you, Anders