Danish rugbrød (rye bread

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 150 g All-purpose flour
  • 242 g Rye flour
  • 10 g Salt
  • 8 g Yeast, dry

• Nuts & Seeds

  • 35 g Flax seeds
  • 45 g Pumpkin seeds
  • 45 g Sunflower seeds

• Bread & Baked Goods

  • 325 g Water or (93 grams malt beer and 233 grams water-this will give the rye bread a nice brown color

• Beer, Wine & Liquor

  • 125 g Rye, cracked

• Liquids

  • 140 g Water

• Other

  • • 35 grams rye flour and stir
  • • Sourdough

Found on dieplicious.com

Ingredients

• (makes 1 loaf of rugbrød)
• • 105 grams rye flour
• • 140 grams water
• • 8 grams of dry yeast
• • 35 grams rye flour and stir
• • 325 grams water or (93 grams malt beer and 233 grams water-this will give the rye bread a nice brown color)
• • 150 grams all-purpose flour
• • 137 grams rye flour
• • 10 grams salt
• • 35 grams flax seeds
• • 45 grams sunflower seeds
• • 45 grams pumpkin seeds (pepitas) + a little extra for the bottom of the loaf
• • 125 grams cracked rye
• • 1 tablespoon honey
• • Sourdough

Directions

• 1. To prepare the sourdough, mix the Day 1 ingredients in a bowl and cover with a plate. Let the mixture sit at room temperature on your kitchen counter. 2. On day 2, add the Day 2 ingredients and stir. Let the mixture sit for two more days, stirring each day. 3. On day 4, mix all the Day 4 ingredients (including the sour dough) in a large bowl. Grease a bread pan with oil and toss some pepitas in the bottom of the pan (this optional step allows the bread to come out with a beautiful bottom covered with pepitas). Pour the dough in the pan and cover with plastic wrap. Let the dough rise on your kitchen counter for about 6 hours or until the dough reaches the edge of the pan. 4. Brush the rye bread with a mix of oil and water and bake for 1 hour and 5 min at 200°C / 390°F in the middle rack of your oven. 5. Take the bread out of the pan and put it in the oven again for another 10 min. This will help to create a better crust around the sides of where the pan had covered your bread. Take the rugbrød out of the oven and let it cool on a rack.

Nutrition