Malted rye bread with mixed seeds

Malted rye bread with mixed seeds

By
From
Scandinavian Baking
Makes
1
Photographer
Columbus Leth

This is another classic Danish rye, softer and with more seeds. It has a dark, almost bluish-colour from the malt flour, as you can see in the photo. Some Danes prefer this kind of rye bread to a more sour bread with no seeds, only grains. To me, it is almost like a cake; I serve it with cheese and honey.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
400g Rye sourdough starter
750ml lukewarm water
2 tablespoons honey
8g salt
500g stoneground rye flour
200g strong white flour
2 tablespoons pure malt flour

Day 2

Quantity Ingredient
300g cracked whole rye
100g sunflower seeds
50g poppy seeds, plus more for the top
250ml cold water
flavourless oil, for the tin
50g linseeds

Method

  1. Day 1

    Dissolve the sourdough in the lukewarm water in a large bowl, then add the honey. Now stir in the salt and flours with a wooden spoon, or in a food mixer fitted with a dough hook, until well mixed. Cover the bowl with a tea towel and let it rise for 12–24 hours at room temperature.
  2. Day 2

    Add the cracked rye, all the seeds and the water to the remaining dough and stir with a wooden spoon until smooth. It’s a runny dough that cannot be kneaded with your hands at all. Take 3 tbsp of the mixture, seal it in an airtight container and place in the refrigerator; this becomes the rye sourdough starter the next time you bake the bread (it will need a rest of at least three days, but will last up to eight weeks). And yes, that is correct, you only need 3 tbsp of the mixture for all your subsequent loaves; the 400g is just for your first attempt.

    Lightly oil a 3-litre loaf tin (mine was 30 x 10 x 10cm). Pour in the dough, cover with a damp tea towel and leave to rise in a warm place for three to six hours, or until the dough has almost reached the top of the tin. Dredge with poppy seeds so the bread is almost covered.

    When you’re about ready to bake, preheat the oven to 180°C. Bake for 1 hour 45 minutes. Take the bread out of the tin immediately and leave to cool on a wire rack. This is lovely when freshly baked, but difficult to cut, so really better eaten the day after baking.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
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