Danish Rye Bread

Through the wonders of social media, I reached out for an American version of Danish rye. Thank you Pernille Brandt for your excellent recipe which I have adapted.

Sourdough Starter

  • 1/2 cup buttermilk
  • 1/2 cup rye flour
  • 1/2 Tablespoon course salt, plus additional for sprinkling

In a non-metal bowl, stir together buttermilk, flour and salt. Sprinkle with additional salt, cover with plastic wrap and let sit in a warm spot for 5 days.

Bread

  • 5 cups rye flour
  • 1 cup all-purpose flour
  • sourdough starter
  • 1 Tablespoon course salt

Combine in a large bowl with 2 1/2 cups water. Cover and let sit 24 hours.

  • 6 ounces malta or beer
  • 2/3 cup bulgar
  • 1/3 cup sunflower seeds
  • 1/3 cup flax seeds
  • 2 Tablespoons brown sugar

Preheat oven to 375º F and line a 4×12 bread pan with heavily greased parchment. Add remaining ingredients to dough, stirring well. Set aside 1/4 cup of the dough as the starter for the next batch. (This will keep in the refrigerator for a month.) Pour dough into pan and bake for 2 hours. Turn off oven, remove loaf from pan and place loaf back in oven with the door ajar until cooled. Slice into 1/4 inch slices for sandwiches. Makes a dense 3 pound loaf which freezes well.