Rye Bread

For all your Danish expats who miss your rye bread and do not find any rye sourdough starter – or for others who just would like an easy ryebread recipie.

700 g   Rye flour
100 g   Pumpkin seeds
100 g   Sunflower seeds
1 tsp   Salt
1 bottle   Beer, lukewarm
250 ml   Buttermilk
250 ml   Water, lukewarm
1 envelope
(~2 1/4 tsp)
    Sugar to bloom the yeast
    Oatmeal for decoration

Put flour, seeds and salt into a large bowl. Put the yeast into a small bowl, sprinkle with a bit of sugar and poor the water over. Let it sit for 5 minutes or until it has foamed up (bloomed). When it has bloomed, mix it into the flour with the warm (how warm?) beer and the buttermilk. Stir well, until there are no dry spots left; add more water, if it seems dry. The dough should be most and sticky. Cover the bowl with clingwrap and let it rise for at least 2 hours – until the dough has significant more volume. Fill it into a form and smooth over the top with a wet spatula (it’s sticky!). Cut the bread lengthwise about ½ cm deep to help it rise more evenly. Brush with water and sprinkle with oatmeal if you feel like. Let it rise for 45 more minutes – make the bread doesn’t come out of the form!!!

Bake at 370 F / 190 C for 1 hour (*). Turn it out of the form to cool and don’t try to cut it the same day !!!

*) Depends very much on your oven. Everything up to 400 F / 200 C is ok. If the crust is too hard at 400 F / 200 C, try a lower temperature. If it make much more than an hour or doesn’t get a nice crust, try higher than 354 F / 190 C.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.