Danish rye bread with chopped rye, sunflower seeds, and flaxseeds
KronJäst- 2 loaves of bread
- 30 min
- 4 hours
A hearty, delicious bread with a long shelf life. It’s easy to customize to your liking. For example, you can substitute pumpkin seeds for sunflower seeds or add raisins.
3.33/5
697 VotesHere's how:
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1
Day 1
Bring water to a boil and pour it over the ingredients for the blanching process. Let stand at room temperature overnight.
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2
Day 2
Add water (about 28°C) and the other ingredients.
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3
Mix in a food processor for 30 minutes on low speed. The dough should have the consistency of porridge.
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4
Let it rise in the bowl for about 60 minutes, covered with plastic wrap or a kitchen towel.
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5
Grease the pans and fill them 3/4 full with the batter.
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6
Let it rise for 40–50 minutes under plastic wrap or a kitchen towel.
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7
Preheat the oven to 250 °C.
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8
Place the baking sheet with the bread in the oven. Lower the temperature to 180 °C.
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9
Bake for about 45 minutes or until the bread reaches an internal temperature of 98 °C.
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10
Turn the bread out of the pan and let it cool on a wire rack. The bread is best sliced and eaten the day after baking.
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 – Blanching
- 250 g (2.5 dl) water
- 150 g (about 3 dl) chopped rye/crushed rye
- 100 g (1.5 dl) sunflower seeds
- 30 g (2 tbsp) flaxseeds
- 12 g (2 tsp) salt
Day 2 – Atonement
- 50 g (1 packet) KronJäst for Bread, fresh
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150 g (1 bag) KronJäst Rye Sourdough
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250 g (2.5 dl) water
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340 g (about 6 dl) rye flour, coarse
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150 g (1 dl) brown syrup
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150 g (about 2.5 dl) all-purpose flour
The recipe comes from
kronjast.se
