Danish rye bread with four-grain flakes and flaxseeds
Johanna Sharp- 4 loaves of bread
- 30 min
- 12 hours
Danish rye bread with four-grain mix and flaxseed.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.13/5
478 VotesHere's how:
-
1
Day 1
Mix the dry ingredients, then pour the boiling water over them, and let the mixture sit and soak for 24 hours.
-
2
Day 2
Add the water (20 °C), then pour in the remaining ingredients. Knead with the dough hook attachment for about 20 minutes. Let rise for 90 minutes.
-
3
Pour into rectangular pans and let rise for another 30 minutes.
-
4
Preheat the oven to 225 °C (convection) and place the bread inside. Reduce the temperature to 175 °C after 10 minutes.
-
5
You can measure the temperature of the bread instead of timing it; the bread should then have an internal temperature of 98 °C.
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
- 300 g (3 dl) water, hot
- 140 g (2 dl) rye, whole
- 70 g (1 dl) four-grain mix
- 24 g (3 tbsp) flaxseed
- 12 g (2 tbsp) salt
Day 2
- 50 g (1 packet) KronJäst for Bread, fresh
- 250 g (2.5 dl) water
- 140 g (1 dl) dark syrup
- 300 g (about 5 dl) rye flour, coarse
- 60 g (about 1 dl) rye flour
- 60 g (about 1 dl) all-purpose flour
The recipe comes from
kronjast.se
