Danish Sourdough Rye Bread (Rugbrød)
Course:
Bread (savory)
Ingredients
Day 1 – Wet Leaven
- 125 grams Sourdough Starter (active)
- 230 grams Dark Rye Flour
- 290 grams Water (cold)
Day 1 - Seeds & Grains
- 150 grams Mixed Seeds (golden & brown linseeds, sesame, buckwheat, millet, sunflower & pumpkin seeds)
- 150 grams Water (boiling)
Day 2
- 360 grams Dark Rye Flour
- 12 grams Salt
- 30 grams Molasses (black treacle (2 tbsp))
- 220 grams Water (tepid)
- 2 teaspoons Caraway Seeds (optional)
- Mixed Seeds (for sprinkling; optional)
Steps
Day 1: (1pm)
- Feed starter to activate it: 18g starter + 66g flour + 66g water
Day 1: (evening)
- Place the starter in a large bowl and add the cold water and flour. Stir with a spoon to form a nice loose mixture, cover with a loose lid or loose cling film.
- In a separate bowl place the seeds and chopped rye, pour over the boiling water, cover with loose lid or loose cling film. Leave both at room temperature for 10-12 hours. (Overnight).
Day 2: (morning & afternoon)
- Uncover the wet leaven. It should be nice and bubbly and have a pleasant, slightly fruity, alcoholic aroma.
- Now add all the remaining ingredients to the pre-ferment, including the soaked seeds (they will have absorbed all the water).
- With a large rubber spoon, bring the mixture together and continue mixing for a couple of minutes, until it’s fully combined.
- Leave for 10 minutes so the flour can fully absorb the water. The wet dough will become slightly firmer.
- Prepare loaf tin:
- Lightly oil your 1.5kg loaf tin with nut oil. (largest cast iron tin)
- Dust the base with rye flour.
- Spoon the loose dough in the tin. Smooth the surface with the back of a spoon. Sprinkle with mixed seeds and then lightly sprinkle with rye flour through a sieve.
- Cover with the cast iron lid.
- Leave to rise. This can take 1½-3 hours (this largely depends on the temperature of your kitchen) when the surface of the bread starts to crack. It’s ready to bake.
- Add 250ml cold water to the bottom oven cavity and preheat the oven 30 minutes before baking to 230°C fan.
- Once up to temperature, put the loaf in the oven and bake for 20 minutes.
- After 20 minutes, turn it 180 degrees, and bake for an additional 20 minutes.
- Check the temperature every 10 minutes after the initial timer is done. The loaf is done when the internal temperature is 96°C. If it's looking too browned, tent with foil (loosely). Total time: 53 minutes (foiling after 40)
- Remove from the oven and immediately tip it out of the tin and cool on a wire rack.
- Slice when the loaf is completely cold, it's important to let the crumb set. Best left until the next day.
Source: https://www.nordickitchenstories.co.uk/2020/10/28/danish-sourdough-rye-bread-recipe/