Danish Rye Bread
Marie Skogström- 3
- 30 min
- 4 hours
Delicious whole-grain bread that pairs perfectly with cheese, herring, or simply with some good butter —in all its simplicity. It’s best to let the bread rest until the next day, as most breads taste better after a day or so of maturing. This is especially true for whole-grain bread, which has a high whole-grain content.
3.13/5
493 VotesHere's how:
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1
Day 1
Mix all the ingredients for the pre-dough. Pour boiling water over the mixture and knead it into a porridge-like consistency. Let it sit until the next day.
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2
Day 2
Crumble the yeast and dissolve it in the water. Mix all the ingredients together with the pre-dough.
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3
The dough needs to be kneaded for at least 30 minutes and should be sticky.
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4
Grease 3 rectangular pans, such as sponge cake pans, and divide the batter evenly among them. Let rise for about 45 minutes.
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5
Preheat the oven to 230 °C.
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6
Sprinkle a little flour over the loaves, then place them in the oven for about 20 minutes; after that, lower the temperature to 200 °C and bake for another 60–70 minutes.
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7
Feel free to let the bread rest for at least 1 day before enjoying it.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Day 1 – Pre-dough
- 500 g (5 dl) boiling water
- 280 g (about 4 dl) cracked rye
- 1 dl flaxseeds
- 1 dl spice blend of ground cumin, anise, and fennel.
- 34 g (2 tbsp) salt
Day 2
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 400 g (4 dl) water, lukewarm
- 540 g (about 9 dl) rye flour, coarse
- 360 g (about 6 dl) special-purpose wheat flour or Manitoba flour
- 300 g (4 dl) sunflower seeds
- 58 g (1 dl) pumpkin seeds
- 350 g (2.5 dl) honey or syrup
The recipe comes from
kronjast.se
