Danish Rye Bread (Rugbrød)
Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch.
Servings: 2 bread
Ingredients
- 2 dl cracked rye kernels
- 2 dl cracked wheat
- 2 dl flax seed/linseeds
- 2 dl sunflower seeds
- 1 tbsp malt syrup (or dark syrup)
- 4 dl sour dough
- 8 dl water
- 4 dl all-purpose flour
- 4 dl rye flour
- 1 tbsp salt
- 2 tbsp gravy browning (can be omitted)
Instructions
- In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
- After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
- Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
- Bake the rye breads at 180 C (360 F) for about 1 hour.
- When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.