Denmark Rugbrod (Danish Rye Bread)
Please note the starter takes 5 days to make so plan accordingly!
Servings 1 loaf
Ingredients
- For the starter:
- 2 teaspoons active dry yeast
- 10 fluid ounces water 3 deciliter
- 6.2 dry ounces Dark Rye flour 175 grams
- For the bread:
- 1/2 of the sour dough starter approx 7 oz.
- 9.7 dry ounces Dark Rye flour 275 grams
- 11.7 dry ounces Cracked Rye Bob’s Red Mill (330 grams)
- 10.6 dry ounces Whole Wheat flour 300 grams
- 2.8 dry ounces Flaxseeds 80 grams
- 24 ounces cold water
- 1 tablespoon molasses
- 1 1/2 tablespoons sea salt
Instructions
- For the Starter
- Day 1: heat water to 110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature.
- Day 2: add 2 dry ounces Rye flour and stir (60 grams)
- Day 3: stir dough.
- Day 4: stir dough.
- Day 5: in the morning or evening mix 1/2 of the sour dough starter with the following ingredients.
- Rugbrød (makes 1 loaf)
- Oil a 13 x 4 x 4 inch bread pan and set aside.
- Mix all of the ingredients together, stirring to make sure there are is no dry flour left within the dough.
- Pour into oiled pan and smooth top of dough.
- Cover pan with plastic wrap and allow to rise for 10 to 12 hours.
- Before baking, pierce the dough with a skewer 20 times.
- Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes.
- After baking allow bread to cool in the pan on a baking rack.
- When bread is still a little warm place in a plastic bag.
- The condensation inside the bag will help soften the outer crust.
- Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag.
- The bread is now ready for slicing. Enjoy!