Why I Created This Recipe
I fell in love with Danish rye bread when I first tried the Super Seeded Rye Bread from Hart Bageri in Copenhagen. I have always wanted to recreate my own version ever since I came back. However, things happen and I have somehow forgotten my plan to bake my own rye bread. As much as I love sweet, enriched bread, sometimes I crave for some wholesome, healthy bread made with 100% whole grain. Although some people hate whole grain bread, you can actually make it taste amazing if you use high quality and organic ingredients. This 100% rye bread has an excellent flavor profile: nutty, earthy and slightly malty. It’s especially tasty when served with fats with mild flavor, such as avocado and cultured butter.
Want more whole grain recipe? Check out my 100% whole grain sourdough bread recipe using 50% whole spelt and 50% whole wheat flour.
Looking for sweet, enriched sourdough bread recipes?
Wholesome Bread That Tastes Good
Do you know that rye is in fact a very nutritious grain that have been linked to many health benefits? Rye is relatively low in GI, rich in fiber, and rich in essential minerals and vitamins such as potassium and iron. More importantly, the seeds used in this recipe, chia, pumpkin, sesame and sunflower seeds are also highly nutritious and packed with powerful antioxidants.
Easy, No-Knead Recipe
Some people may think that baking whole grain bread is more complicated than baking white bread. I would say it’s yes and no. For my 100% whole grain sourdough bread, it does involve a long and precise process. As for this 100% seeded rye bread, however, it’s so simple that you may regret why you haven’t started making it earlier!
All you have to do is to prepare the preferment the night before, mix everything in the morning. Then, let it proof for couple hours (depending on your room temperature of course). Preheat the oven. Bake it. Now, this step is the hardest part. You will have to place it inside a plastic bag for 24 hours before cutting it open. We are doing this to prevent the crust from getting too tough and also for the flavors to develop.
Sourdough Danish Rye Bread (Easy, No-Knead)
Course: SourdoughCuisine: BreadDifficulty: Easy12
servings30
minutes50
minutesThis 100% rye bread has an excellent flavor profile: nutty, earthy and slightly malty. It’s especially tasty when served with fats with mild flavor, such as avocado and cultured butter. This recipe makes 1 loaf in a 450g Pullan loaf pan.
Ingredients
- Preferment
40g sourdough starter (100% hydration)
160g dark rye flour
256g water
- Dough
400g dark rye flour
1 cup mixed seeds, here I used a mixed of pumpkin, sunflower, sesame and chia seeds (soaked overnight)
10g salt
200g water
1 tbsp molasses (optional but highly recommended)
400g preferment from above
Directions
- The night before
- In a glass jar or a medium bowl, mix the preferment ingredients. Cover loosely and let it rise at room temperature overnight.
- Soak 1 cup of mixed seeds in 2 cups of water.
- Dough
- The next morning, the preferment should be at least doubled. Strain the seeds.
- In a large bowl, mix all ingredients until everything is well incorporated. Take around 30g of dough and place it into a small, tall spice jar. Make a mark at the point where the dough will have risen 50%. This is called an aliquot jar method, which is basically a way to measure the percentage of dough rise using a small piece of dough as reference.
- Transfer the dough into a lined loaf pan (I used a 450g Pullan loaf pan here). Make sure the surface is smooth by using a wet spoon or spatula.
- Cover and let it rise for around 3-4 hours or until the dough has risen 30-40%. Once the dough almost reaches the 50% mark. Start to preheat the oven at 480°F (250°C).
- Once the dough reaches the 50% mark, turn the oven to 465°F (240°C). Bake for 10 minutes.
- Adjust the oven temperature to 356°F (180°C). Bake for another 40-50 minutes until the bread’s internal temperature is 98°C.
- Once the loaf is cooled to room temperature, place the bread in a ziplock bag. Let it rest for at least 24 hours before slicing it. DO NOT skip this step as it prevents the crust from getting too tough and also for the flavors to develop.
