Easy Danish Rye Bread (Rugbrød

• Produce

  • 1 3/4 cup Rye berries, cracked
  • 1/2 cup Rye berries, whole

• Breakfast Foods

  • 1 Rolled oats, Traditional

• Baking & Spices

  • 2 tsp Active yeast, dry
  • 3/4 cup All-purpose flour
  • 2 1/2 cups Rye flour, dark
  • 3 tsp Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 1 1/4 cup Flaxseeds, whole
  • 1 1/3 cup Sunflower seeds or combination of sunflower seeds

• Beer, Wine & Liquor

  • 1 cup Yeasty beer, dark

• Liquids

  • 2 cups Water

• Other

  • 1 cup Buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar (i often use homemade kefir in place of buttermilk

Found on daringgourmet.com

Ingredients

• 2 cups lukewarm water
• 2 teaspoons dry active yeast
• 2 tablespoons sugar
• 2½ cups dark rye flour
• ¾ cup all-purpose flour
• 1¾ cup cracked rye berries
• ½ cup whole rye berries
• 1¼ cup whole flaxseeds
• 1⅓ cup sunflower seeds or combination of sunflower seeds, pumpkin seeds and/or chopped almonds
• 3 teaspoons salt
• 1 cup dark yeasty beer
• 1 cup buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar) (I often use homemade kefir in place of buttermilk)
• Traditional rolled oats for sprinkling

Directions

• Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
• Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.
• Fit the stand mixer with a dough hook and knead on the bread setting (2) for 10 minutes. The dough will be very sticky and not remotely malleable.
• Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be.
• Line a 9x5x3 inch bread loaf pan with parchment paper (SEE NOTE). Preheat the oven to 350 degrees F.
• Scoop all of the dough into the lined bread pan, pressing down as needed. (Its a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats.
• Bake on the middle rack for 90 minutes.
• Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container. To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it.