Prep Time: 48 hours
Cook Time: 1 hour, 15 minutes
Why this rye bread recipe?
In Denmark we eat rye bread almost every day. We eat it normally for lunch at home, at work and at cafes. In our supermarkets we have a wide selection of rye breads – with whole grains, cut grains, no grains etc. but all containing rye flour. Even though the rye breads in the shops are ok, they can’t beat the bread you can make yourself.
I make this bread from the same rye bread recipe once a week for my family. I do it because it taste better, it is way more fresh, it lasts longer with out getting bad or dry and it is cheaper than the rye bread you can buy in the shops. And you then also exactly knows what is in the bread.
A rye bread like this is what we need for the week for the children’s lunch boxes and 1-2 lunches in the weekend. Try it out. It takes a little time, but it is easy and it is GOOD!!
The rye bread recipe
1. Rye bread starter dough
- 2 spoons of sour dough
- 7,5 deciliter (3 cups) water
- 3 tea spoons salt
- 375 gram (13 oz) white flour
- 175 gram (6 oz) rye grain
- 200 gram (7 oz) rye flour
Mix all the ingredients well.
Leave in room temp in a bowl with a lid for ca. 24 hours. I use a Tupperware bowl (like this one from Amazon)
When you see bubbles on the surface it is ready. If you want a more sour bread you can leave it for longer. As long as it smells good and fresh and has bubbles it is fine to use.
2. Rye bread dough
- Starter dough
- 3-4 deciliter (11-14 fl oz) water
- 400 gram (14 oz) rye flour
Mix really well. It takes time to get all the rye flour absorbed.
Take 2 spoons of the dough and feed it to your sour dough.
Pour the rye bread dough into a big bread sized form (Fx the Focus Foodservice Commercial Bakeware 16 by 4-Inch Single Pullman 2-Pound Bread Pan – From Amazon)
Flatten the surface with a wet spoon.
Cover it with film. Let it rise in room temp. to the edge of the form. It can take 2-3 hours.
Make ca. 30 holes with a wet wooden stick all the way to the bottom. To prevent the top from falling off when you cut it later.
Bake the rye bread for 1 hour and 15 min on 200 dgr celcious (Gas mark 6 / 400 dgr F).
Let the rye bread cool off for 3 hours before you cut it. Else it would be impossible to cut it into slices.
How to make Rye bread video
You can see the whole process on this video. It is literally my first YouTube video so please bare with me on the quality and editing. 🙂
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