Seeded Danish rye bread

Seeded Danish rye bread

Ingredients

makes 1 loaf
  • •200g cracked rye
  • •100g cracked wheat
  • •50g flaxseeds
  • •100g sunflower seeds
  • •100g pumpkin seeds
  • •630ml water
  • •240g dark rye flour
  • •240g strong white bread flour
  • •3g instant yeast
  • •350ml water
  • •8g sea salt
  • •40g dark brown soft sugar

Directions

Cooking mode
  1. 1. In a medium bowl, combine the cracked rye, cracked wheat, flaxseeds, sunflower seeds and pumpkin seeds. Stir in the water, then cover and leave at room temperature for 8–12 hours.
  2. 2. In a large bowl, mix together the flour and yeast. Add the water and mix until a rough, sticky dough forms. Knead briefly, then cover with a damp tea towel and leave for 8–12 hours.
  3. 3. Prepare a large loaf tin.
  4. 4. Add the soaked grain mixture, salt and sugar to a large bowl. Mix well, then add the dough and mix again until everything is evenly combined. The mixture will be sticky and quite heavy.
  5. 5. Transfer to the tin and press firmly into the corners. Smooth the top with a wet spatula or spoon. Cover loosely with a damp tea towel and leave for 2-3 hours, until risen close to the top of the tin.
  6. 6. Preheat the oven to 220°C. Bake for 15 minutes.
  7. 7. Reduce the temperature to 200°C and bake for another 15 minutes.
  8. 8. Reduce the temperature to 160°C and bake for 45 minutes.
  9. 9. For a crispy crust, remove the loaf from the tin and bake for another 10 minutes.
  10. 10. Transfer to a wire rack and leave to cool completely, for at least 3 hours, or overnight, before slicing into about 16 thin slices.
Baker Beanie Author

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