Danish Style Sourdough Rye Bread

Danish Style Sourdough Rye Bread

Ready in 8 hours
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Danish Style Sourdough Rye Bread"

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This is a traditional rye bread from Denmark. It has much more rye than the normal American rye bread. It is hearty and healthy with lots of fiber!

"Excellent.
I made this with spelt instead of the regular flour at the end.
I can not say enough good things about this wonderful and addictive bread!! My favorite wheat free bread yet!!"

- firewhirl

Ingredients

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Starter:
1 1/2 cups rye flour
1 cup butter milk
1/2 tsp Salt
Bread, 1st day:
1 1/2 cup baking flour
5 cups rye flour
4 cups Water; lukewarm
1-2 tbsp salt
Bread, 2nd day:
1 bottle of beer of your choice. I prefer a sweet and darker b
1 tbsp brown sugar
1 cup sun flower seeds
1 cup golden flax seeds
3 cups rolled oats or similar cereal; up to 4 cups

Original recipe makes 50 Servings

Servings  

Preparation

STARTER:

You must create the starter the first time unless you can get a sourdough starter from someone else. Prepare the starter like this:

Mix ingredients and cover with plastic wrap. Leave for 3 days at room temperature. It may start to get moldy. Don't worry, that's perfect!

BREAD, 1st Day (use mixer):

Mix the starter into the water. Add salt. Add flour and mix until blended well. The dough should be pretty thin (like thin oatmeal). You may have to adjust with more water or more cereal. Let the dough rise covered with plastic for 24 hours.

BREAD, 2nd Day (use mixer):

Mix the dough from day 1 with everything else for a few minutes until completely consistent. It should like thick oatmeal. It should not be like a normal bread, this is more runny.

Now take 1-2 cups of dough and save this as the starter for the next bread. THIS IS IMPORTANT. DON'T FORGET THIS. If you forget you have to make the starter all over next time. Store the starter covered with plastic or in a plastic bag in the fridge.

Spray baking forms and pour the dough into forms. You will need 1-2 depending on size of forms. Let rise for 8 hours. They should rise at least 50% (more when the starter gets older).

Bake for 1 hour and 15 minutes in 375 degree oven.

Take the bread out of the oven and let cool completely. This bread is not easy to cut the first day and should rest at least one day in fridge until eaten. You can freeze the bread if needed and should be stored in a plastic bag in the fridge to keep it fresh longer.

Tips: You can experiment by exchanging ingredients on day 2 as long as you use some kind of cereal or flour instead of the oats.

Credits

Added on Award Medal

Moist, flavorful sourdough rye bread photo by Keleynal Keleynal

Calories Per Serving: 240 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very satisfying I'm baking 2 Loafs a week it has become our daily bread
Birgit71 2 years ago
Excellent. I made this with spelt instead of the regular flour at the end. I can not say enough good things about this wonderful and addictive bread!! My favorite wheat free bread yet!!
firewhirl 3 years ago
This bread is fantastic. Great sourdough.
MattKeyes 4 years ago
The starter gets better after you made the bread a few times. This means that the bread will rise faster and taste better. The starter can last in the fridge for 4-6 weeks. After that you might want to refresh it by mixing it with 1 cup of water and 1/2 cup rye flour. [I posted this recipe.]
Papsi 4 years ago
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