Sourdough Rugbrød (Rye Bread)
A delicious, hearty seeded rye bread that is perfect for sandwiches, whether they're traditional Danish smørrebrød or not. If you're an avid sourdough baker, give this loaf a try!
Ingredients
LEVAIN
- 60 grams sourdough starter
- 120 grams (about 1 cup) flour (this can be all-purpose, bread flour, or whatever you usually use to feed your starter)
- 120 ml (1/2 cup) water
SEEDS
- 80 grams (1/2 cup) cracked rye
- 80 grams (1/2 cup) cracked wheat
- 70 grams (1/2 cup) sunflower seeds
- 80 grams (1/2 cup) flax seeds
- 400 ml (2 cups) water
DOUGH
- 200 grams levain (5-8 hours after mixing - once doubled in size)
- Soaked seeds
- 100 grams (3/4 cup) bread flour (or all-purpose)
- 100 grams (a little over 3/4 cup) rye flour
- 1/2 tbsp salt
Instructions
- Mix your levain. Let rise at room temperature for 5-8 hours or until doubled in size.
- Mix the seeds and water and let them soak for 8 hours.
- Once your levain is ready, it's time to mix your dough. Combine 200g of your ripe levain, the soaked seeds, bread flour, rye flour, and salt. Mix with a wooden spoon. Cover with a damp dishtowel or cling film and let rise at room temperature for 8-12 hours, or overnight.
- Press dough into a bread tin/loaf pan that you have lined with parchment paper. Press down quite firmly so there are no gaps in the bread. Cover this and let rise for another 2 hours.
- Preheat your oven to 375 degrees F (190 C).
- Bake the bread on the bottom rack of the oven for 60-65 minutes. Let it cool for at least an hour, then slice and use for sandwiches! It will be even better and easier to slice the day after baking.