Hearty & Wholesome: 100% Whole Grain Sourdough Rye Bread

Danish rye bread, a deeply ingrained part of Danish culinary tradition, is known for its heartiness and nutritional value. Inspired by this classic, we've created our own unique take: a 100% whole grain sourdough rye bread packed with seeds and kernels, offering a taste and texture unlike anything you'll typically find in Denmark.

Our Take on a Classic

We wanted to honor the tradition of Danish rye bread while adding our own twist. This recipe results in a deeply flavorful, satisfying loaf that's both healthy and delicious.

100% Whole Grain Goodness

This recipe uses only whole grain rye flour, maximizing the nutritional benefits and creating a rich, complex flavor. The addition of flaxseeds, sunflower seeds, sesame seeds, and cracked rye grains further enhances the texture and nutritional profile.

Sourdough Magic

The slow fermentation process with sourdough gives this rye bread its distinctive tang and improves its digestibility. We'll guide you through the sourdough process, including how to maintain your starter for future bakes.

Recipe: 100% Whole Grain Sourdough Rye Bread

Day 1 – Soaking

• 50g flaxseeds
• 50g sunflower seeds
• 50g sesame seeds
• 150g cracked or coarsely chopped rye grains
• 175g water
• 50g mature, tangy sourdough starter

Day 1 – Sourdough Feeding (for the next day):

• 25g old sourdough starter
• 50g whole grain rye flour
• 50g lukewarm water

Combine the soaking ingredients in a large bowl or pot. Cover and let sit at room temperature until the next day. Separately, prepare your sourdough starter for the next day using the listed ingredients. Combine, use lukewarm water, and leave at room temperature.

Day 2 – Mixing and Baking

• 150g rye flour
• 150g lukewarm water
• 15g salt
• 125g sourdough (from Day 1 feeding)
• 1 tbsp malt syrup or 2 tbsp dark syrup

Stir the soaked ingredients from Day 1. Add the remaining ingredients (Day 2). Grease your rye bread tin and transfer the dough into it, reserving one deciliter in a small jar with a lid for your next starter. Store this starter in the refrigerator.

Let the rye bread rise in a warm place for 2-6 hours, until visibly risen.

Preheat oven to 140°C  (320 °F). Bake for approximately 1.5 hours, until the internal temperature reaches 97°C (207°F).

Remove the bread from the tin and cool completely on a wire rack before wrapping in a sealed bag.

Tips for Perfect Rye Bread

• Cooling is Key: Rye bread is often easier to slice a day after baking. Allow it to cool completely.
• Internal Temperature: Using a thermometer ensures the bread is fully cooked.
• Starter Care: Regularly feeding your starter will keep it healthy and active.

Serving Suggestions

Enjoy your first slice with a thick layer of butter! Rye bread is also delicious with cheese, smoked fish, or as part of an open-faced sandwich.

Frequently Asked Questions

Q: Why is my rye bread dense?

A: Rye bread is naturally denser than wheat bread. However, ensure your starter is active and the bread has risen sufficiently.

Q: How do I store rye bread?

A: Store it in a sealed bag at room temperature or in the refrigerator.

Q: Can I freeze rye bread?

A: Yes, you can freeze rye bread for longer storage.

Conclusion

Baking your own whole grain sourdough rye bread is a rewarding experience. This recipe provides a delicious and nutritious loaf that will become