Danish Rye Bread

Name: Danish Rye Bread
Prep time: 27 min
Cook time: 2 h 20 min
Total time: 2 h 47 min
Yield: 4 servings
Cuisine: Denmark
Ingredients: 7 oz rye grain; ¾ cup water; ¾ cup dark beer; ¾ cup buttermilk; ⅓ oz yeast; 1 tsp salt; 5 oz seeds; ¾ cup all purpose flour; 2 ½ cups rye flour

A weekend Denmark snack. Ready in about 2 hours 47 minutes. Difficulty: more effort.

27 minPrep (about)
2 hr 20 minCook (about)
2 hr 47 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

9 oz rye grain
1 cup water
1 cup dark beer
1 cup buttermilk
½ oz yeast
6 oz seeds
1 cup all purpose flour
3 ¼ cups rye flour

Spices & seasonings (1): salt

1 ¼ tsp salt

How to make it

Steps in our own plain words.

Mix rye grain and water in a pot.
Bring to a boil.
Cover.
Simmer for 2 to 3 minutes.
Move your boiled rye grain to mixing bowl and mix with beer, buttermilk and salt.
Dissolve the fresh yeast in this mixture.
Add the seeds.
Add all-purpose flour and rye flour.
Knead for about 10 minutes.
Too use a kitchen mixer to knead your dough.
Move your dough to oiled loaf pan (10 cups) plus smooth out with a spatula.
Poke holes in your surface with a fork.
Cover loaf pan with plastic wrap.
Let your dough rise.
Keep going for 1½ hours at temperature, or for 24 hours in your refrigerator.
Turn the oven on to 400°F 392℉ (°C / 347℉ on fan setting).
Bake bread on the bottom rack for around 75 minutes, test.
Do it to make sure dry.
Do it in centre, or if using oven thermometer.
Set it.
Turn off when centre 210°F 208℉.
Let it cool completely before slicing, tIP.
If you refrigerate your dough.
Keep going while rising, let it at room temperature.
Keep going for 1 hour before baking.