Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Rye Bread
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Denmark | Breakfast
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4501283
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1500 g rye flour
- 1000 g cracked rye seeds
- 5 tsp salt
- About 2 L water
- 300 ml sourdough starter
Directions
- Mix the salt with the rye flour in a big bowl.
- Add 1.8 L of the water and mix it.
- Mix in the sourdough starter. The result should be wet enough to flow very slowly.
- Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.
- If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
- Take out 300 ml of dough to act as the starter next time you make this recipe.
- Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
- Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.
- Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
- The loaves can keep for about a week in a plastic bag. Do not refrigerate.
Notes
The bread is very difficult to cut for 2 hours or so after baking. Allow to cool before slicing.