How to Make Rye Bread
This bread has a long history, tracing back to the times of Vikings. Meet the Danish rye bread, or Rugbrød as it’s known in Danish. If you like your pumpernickel you’re going to like this one. For this bread we use rye flour which is darker and heavier than most flours and is a hearty crop that can withstand cold temperatures. In our dry ingredients we’ve got dark rye flour, a small amount of all-purpose flour, cracked rye grains, linseeds, sunflower seeds, pumpkin seeds - so it’s a healthy bread with plenty of fibre!
The resulting bread is dense with a rich, earthy flavour. Rye bread is a great base for Smørrebrød otherwise known as open-faced sandwiches. We top this one with cream cheese, salmon and dill but you can get as creative as you like with the toppings.
- 470ml water
- 2tsp dry yeast
- 2 tbsp sugar
- 2 1/2 cup/255g rye flour
- 3/4 cup/90g all-purpose flour
- 1 1/2 cup/300g rye grain, crushed into small pieces (pulse in blender)
- 1 1/4 cup/150g sunflower seeds
- 3/4 cup/100g pumpkin seeds
- 1 1/4 cup/200g flaxseeds/linseeds
- 3tsp salt
- 1 cup/250ml dark beer
- 1 cup/225g buttermilk
- rolled oats for topping