Danish Rye Bread

Ingredients for Danish Rye Bread Recipe

• 250 g whole grain rye flour
• 250 g white flour for bread
• 400 g water
• 5 g instant yeast
• 2 tablespoons of sesame
• 30 g of flax seeds
• 80 g of sunflower seeds
• 80 g pumpkin seeds
• 200 g water
• 9 g sea salt

How To Make Danish Rye Bread

• Put the flour and yeast in a bowl and add 400 g of water. After mixing the dough with a silicone spatula so that there is no dry spot, cover it and leave it to ferment in a cool room for 8 hours.
• Take sesame, flax seeds, sunflower seeds and pumpkin seeds in a bowl and add 200 g of water. and let stand for 8 hours.
• Add the seeds that you have soaked in water to the fermented dough without straining the water.
• After adding sea salt, mix with a spatula until the seeds are dispersed all over.
• Grease a 30 cm long, 7cm deep baton mold with butter and flour all sides with rye flour.
• Take the dough into the mold with a spoon and sift a small amount of rye flour on it. Cover it with a plate bonnet and let it ferment for 2-4 hours at room temperature until it rises almost twice. (If the dough is fermented too much, it will begin to collapse again.)
• After heating the oven at 240 degrees for 30 minutes, put the bread in the oven. After 10 minutes, reduce the temperature to 220 degrees.
• After 10 minutes, bring the temperature to 180 degrees and cook for another 40 minutes.
• Take the bread on the wire rack and let it cool. Cover it with a cheesecloth and let it rest for 24 hours at room temperature. Slice thinly and serve.