Danish Rye Bread
Dive into the hearty, nutritious world of traditional Danish Rye Bread, a deeply flavorful and robust loaf perfect for savoring on its own or as the base for your favorite open-faced sandwiches. Packed with earthy rye flour, crunchy sunflower seeds, and chewy rye kernels, this bread boasts a rustic texture that’s both satisfying and wholesome. A touch of molasses and brown sugar adds subtle sweetness, enhancing its rich, complex flavor. This slow-rise, yeast-leavened bread is a celebration of artisanal baking techniques, offering a dense, nourishing crumb that pairs beautifully with savory toppings like smoked salmon or creamy cheese. Whether you’re crafting an authentic Nordic smørrebrød or simply looking for a healthier homemade bread option, this Danish classic is guaranteed to add character and depth to your table. Bake a loaf today and experience the timeless charm of Scandinavian cuisine!
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Recipe Information
Ingredients
- 450 grams Rye flour
- 200 grams Bread flour
- 125 grams Whole rye kernels or cracked rye
- 125 grams Sunflower seeds
- 50 grams Brown sugar
- 15 grams Salt
- 10 grams Instant yeast
- 50 grams Molasses
- 750 milliliters Warm water
Instructions
In a medium bowl, combine the whole rye kernels (or cracked rye) and sunflower seeds. Cover them with warm water and let them soak for at least 1 hour, or until softened. Drain and set aside.
In a large mixing bowl, stir together rye flour, bread flour, brown sugar, salt, and instant yeast.
Add molasses and warm water to the dry ingredients. Mix thoroughly until a sticky dough forms. You can use a stand mixer with a dough hook or stir by hand using a wooden spoon.
Fold the soaked and drained rye kernels and sunflower seeds into the dough until evenly distributed.
Cover the mixing bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 1.5 to 2 hours, or until it has risen slightly.
Preheat your oven to 175°C (350°F). Grease two 9x5-inch (23x13 cm) loaf pans or line them with parchment paper.
Divide the dough evenly between the two prepared loaf pans. Smooth the tops with the back of a spoon or a wet hand.
Cover the loaf pans with a towel and let the dough rise again for 30 to 45 minutes, or until it has risen close to the edges of the pans.
Bake the loaves in the preheated oven for 55 to 60 minutes, or until the bread is dark brown and sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 8.0 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
