Danish rye bread with brown rice and mixed seeds
KronJäst- 2 slices of bread
- 30 min
- 2 hours 50 minutes
A delicious recipe for hearty Danish rye bread with brown rice and mixed seeds. The bread stays moist for a long time and has a wonderful flavor and a lovely texture. It has a slightly sweet taste due to the syrup, which provides a nice balance to the acidity of the sourdough.
The dough turns out sticky; you don’t knead it into loaves, but instead scrape it—like porridge—into greased pans, let it rise, and bake it, which makes it very easy to bake. If you don’t want to use raw rice, you can easily substitute it with the same amount of, for example, crushed four-grain mix, whole oats, or crushed rye.
4.06/5
18 VotesHere's how:
-
1
Day 1
Bring water to a boil and pour it over the ingredients to scald them. Let stand at room temperature overnight, covered with plastic wrap or a lid.
-
2
Day 2
Dissolve the yeast in the water, which is about 20°C, and mix in all the ingredients, including the blanched vegetables from Day 1. Mix slowly for 30 minutes; stop the machine after a few minutes and scrape the sides thoroughly so that everything is well mixed all the way to the bottom. The dough should have the consistency of porridge.
-
3
After 30 minutes, remove the dough hook, cover the bowl with plastic wrap or a lid, and let the dough rise for 60 minutes.
-
4
Grease 2 pans and fill them 3/4 full with the batter.
-
5
Cover with plastic wrap and let rise for 40–50 minutes. Be careful not to let the plastic wrap stick to the dough, as this can easily cause the loaves to collapse. You can also let the loaves rise in your turned-off oven with just the light on; in that case, you don’t need to cover them with plastic wrap.
-
6
Remove the bread from the turned-off oven and let it cool at room temperature. Preheat the oven to 250 °C.
-
7
Place the loaves in the oven and lower the temperature to 180 °C.
-
8
Bake for about 45 minutes or until the bread reaches an internal temperature of 98 °C.
-
9
Turn the bread out of the pan and let it cool on a wire rack. The bread tastes best 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 (1.9 dl) uncooked rice
- 66 g (1 dl) sunflower seeds
- 30 g (2 tbsp) flaxseeds
- 12 g (2 tsp) salt
- 100 g (1.5 dl) pumpkin seeds
Day 2 – Cleansing
- 50 g (1 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Rye Sourdough
- 250 g (2.5 dl) water
- 340 g (about 6 dl) rye flour, coarse
- 150 g (150 g) dark syrup
- 150 g (about 2.5 dl) all-purpose flour
The recipe comes from
kronjast.se
