A Recipe For Danish Rye Bread

Baking rye bread is part of my weekly routine and my family would complain bitterly if there wasn’t to be a steady supply of my Danish loaf.

It needs a bit of planning to get started but it really isn’t difficult.  The below recipe is for one loaf I usually bake four loaves so simply times the recipe by four.

For the poolish (the sloppy dough you start with on day one)

• 75g rye sourdough starter  (if you haven’t got any try to get hold of some from a friend).
• 100g dark rye flour
• 100g warm water

Mix all the ingredients together and leave for up to 24 hrs at room temperature.  This is a very wet mixture.

The Dough

• 100g dark rye flour
• 3g salt
• 100g hot tapwater

The Method

Grease 500g  (1lb) short tin with hard fat (I use coconut oil) and sprinkle the bottom of the tin with whichever seeds you have at home.

Mix the  flour and salt in a small mixing bowl and pour the dry mixture over the wet mixture(polish) until it is covered.

Pour the hot water over and mix with a spoon until everything has been mixed together.  You can at this point add any additional ingredients like dried fruit, nuts or seeds.

Pour the mixture into the tin(s). Sprinkle with dark rye flour. Cover with clingfilm and let it rest until the dough has reached the top of the tin.

Preheat the oven to 250C with a tray at the bottom of the oven. Place the loaf in the oven and pour a cup of water in the tray (this will generate steam). And lower the temperature to 220C.  Bake until golden brown this usually takes about 40 minutes.  Leave the loaf to cool down in the tin before turning out.

Klippa chopping board

  Enjoy/ Velbekomme!