Sourdough Danish Rye Bread (Rugbrød)

Name: Sourdough Danish Rye Bread (Rugbrød)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: European
Ingredients: Kitchen scale; Heavy duty stand mixer; 13 x 4 inch pullman loaf pan with lid; 300 grams dark rye flour; 100 grams bread flour; 350 grams water; 70 grams ripe sourdough starter; 75 grams rye chops or 7 grain hot cereal such as Bob’s Red Mill; 1 cup raw sunflower seeds ((131 grams)); 1 cup raw pumpkin seeds ((142 grams)); ½ cup flax seeds ((65 grams)); 285 grams water; All of the Levain; All of the Soaker; 200 grams dark rye flour; 130 grams bread flour; 180 grams water; 18 grams salt; 2 tablespoons molasses

Instructions

Cook:1h 15min

An easy and straightforward recipe for authentic sourdough Danish Rye Bread (Rugbrød). Perfect for creating delicious Nordic open sandwiches known as smørrebrød!

Updated at: Thu, 21 Nov 2024 15:06:37 GMT