Danish Sour Dough Rye Bread - My Favourite Recipe
Prep 10 min Total 14 hr 25 min
My favorite rye bread recipe © kvalifood.com
Danes typically eat this type of dark sour rye bread at least once a day. It is our “national bread”. We eat it mainly as open sandwiches with spreads and charcuterie. This is a simple but good recipe for rye bread.
Ingredients
- 8 dl water
- 4 dl sourdough
- 4 dl chopped kernels
- 4 dl cracked wheat
- 4 dl rye flour
- 4 dl flour
- 2 tbsp salt
- sauce darkener (optional)
Directions
Put the sourdough, rye and wheat kernels in water. Let it ferment overnight. Until the grains are soft.
Add the salt and mix in the rest of the flour. Let it ferment for a few hours.
The dough for this bread should be as wet as possible. But it must hold its shape without “spreading out”. If it is to runny, then add flour until it can keep its shape.
Use 2 bread pans and leave to rise until the loaves are as big as you prefer. It depends on how compact you want your bread.
Bake for 1-1½ hour at 180°C (355°F).
Notes
The longer you let the dough ferment in the individual phases, the more acidic it becomes. I like mine very sour.
See Also
New York Deli Rye
Pumpernickel Bread
Basic Sourdough Bread
100 Percent Sourdough Rye Bread
Poilâne-Style Miche
