Danish Rugbrød

Ingredients

• 1 cup active sourdough starter (or 2 1/4 tsp yeast)
• 2 cups warm water
• 3 cups rye flour
• 1 cup cracked rye or rye berries
• 1/2 cup mixed seeds (sunflower, flax, pumpkin)
• 2 tsp salt
• 2 tbsp molasses

Instructions

1. 1Whisk starter (or yeast) with warm water.
2. 2Stir in rye flour, cracked rye, seeds, salt, and molasses to form a very thick, sticky batter-dough.
3. 3Spread into a greased loaf pan and let rise 2-4 hours, until slightly puffed.
4. 4Bake at 350°F for 55-60 minutes, until firm and deeply colored.
5. 5Cool completely before slicing thin — this dense bread slices best the next day.

Comments

Loading comments…