Delicious Home-Baked Organic Rye Bread

Rye bread is a staple of the Danish diet. It’s eaten in most Danes’ daily lives and is typically topped with herring, eggs and anything else in the fridge. Dane and I are particularly fond of it and so we bake it ourselves. We’ve been making variations of this recipe for the past 6 months now and love it. You can add or subtract seeds as you see fit. This recipe all organic and surprisingly easy to make. We freeze 2 out of 3 and thaw them as we need them.

This is how you make it:

Day 1.

– 500 g of kernels (rugkerner)

– 6 dl of water

Let soak for a day before you start baking

Day 2.

– 1 liter of buttermilk (kærnemælk)

– 50 g yeast

– Kernels and water from day 1

– 4 tablespoons of salt

– 5 dl flaxseeds

– 5 dl sunflower seeds

– 3.5 dl pumpkin seeds

– 7 dl graham flower

– 7 dl rye meal

Add on top before baking:

– Pumpkin seeds and salt flakes

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1. The day before you start baking you need soak the kernels in 6 dl of water.

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2. The day after you heat up the buttermilk to 37 degrees.

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3. Break the yeast into small pieces and pour the warm buttermilk over. Stir until there are no more visible pieces of yeast.

4. Mix in the kernels and water.

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5. Mix in the salt, the seeds and the flower. Knead the dough for about 7-10 minutes.

6. Divide into three parts and put them in bread forms. Let rise for 60 min.

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7. Put a little bit of water on the surface. Poke a fork through the surface of the bread about 20 times, evenly dispersed. Decorate with pumpkin seeds and salt flakes.

8. Bake the bread for 5 minutes in the oven at 275 degrees celsius. Then turn down oven to 185 degrees and bake for 60 minutes.

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Ready!

Photography by Laura Ellsinger

 

 

2 Thoughts on “Delicious Home-Baked Organic Rye Bread

  1. J Michael Jordan on 18 November, 2013 at 19:14 said:

    I’d love to try some of this when I visit in April!!!

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