This recipe is a modified version of a Danish Rye Bread from the Great British Baking Show. It’s dense, flavorful and full of seeds, perfect for toasting or snacking.
I’ve worked to convert all the measurements to make it easier to use if you don’t have a scale. Remember that using measuring cups can give you varied results, so measure carefully.
Danish Rye Bread for Smørrebrød
Our challenge for the Bake-Along during Danish Week is Smørrebrød, a Danish Open Face Sandwich. In the show, each contestant must make a loaf of Danish Rye and construct two beautiful, and different, open-faced sandwiches.
The loaf AND the sandwiches are both presented to the judges. The other bakes for Danish Week were
Why a Danish Rye Bread?
I chose to go with the Danish Rye Bread Challenge for a couple of reasons.
- for the bake-along, we attempt to choose bakes that most of us can make in our home kitchens without special equipment
- I personally wanted to practice my bread making skills with alternate flours
Ruby’s Rye Bread but not her Smørrebrød
I chose to try to reproduce Ruby’s Bread for my submission, but not her Smørrebrød. Although I loved her beautiful Smørrebrød, I went with a salmon cream cheese combination. I wanted all of our bakers to have free choice with their toppings, to choose what they like. And I’m only requiring ONE open-faced sandwich and topping for our challenge.
My Smørrebrød is topped with zesty cream cheese, Alaskan smoked salmon, sliced cucumbers, fresh dill, and a few capers. The photo is also my submission for the week.
Yes, I do try to make each bake, I like to expand my baking repertoire too! And we enjoy trying new things too!
About your Danish Rye Bread:
flourbefore measuring thisrecipe calls for rye flour AND bread flour, they work together to provide flavor and the gluten needed (kneaded?) for a good bake (if you’re looking for OTHER multigrain bread recipes check out my post of multigrain breads)
- the weight required is a little more than a standard American Measurement so please note that the recipe calls for 1 1/2 cups of rye flour + a Tablespoon and 1 1/2 cups of bread flour plus 2 TBSPS
- if your dough looks a little dry when you’re kneading it you can add a little extra warm water, I used one extra TBSP
- you can change up the seeds to suit your likes-I added pepitas, sesame seeds, sunflower seeds, flax meal, and fennel but you could add caraway, dill, flax, poppy seeds, or even try chopped nuts
- instead of dark treacle, I substituted unsulphered molasses-if you HAVE dark treacle, by all means, use it, I don’t have any, and beyond Amazon, I don’t have access to it
- 1 1/2 cups Rye Flour, plus 1 TBSP, sift before measuring
- 1 1/2 cups Bread Flour, plus 2 TBSP, sift before measuring
- 1 1/2 tsp active yeast
- 2 tsp salt
- 3 1/2 Tablespoons raw sunflower seeds
- 2 Tablespoons flax meal
- 3 tsp pepitas
- 3 tsp sesame seeds
- 1 tsp fennel seeds
- 250 ml warm water
- 1 Tablespoon unsulphered molasses
- mix flours, yeast, salt and seeds in the bowl of a stand mixer fitted with a dough hook
- mix water and molasses together and add to the flour mix
- stir to combine and then knead on low for 10 minutes until the dough soft, if the dough seems too dry add an extra Tablespoon of warm water
- place in an oiled bowl, cover with plastic wrap and let rise until doubled in size--in my house mid winter in Alaska, this took roughly 90 minutes
- once doubled, remove from the bowl and knead to remove air
- shape into an "oval loaf" and place in a greased 9X5 loaf pan, cover loosely and let it rise until it comes to the top of the pan
- preheat oven to 430˚F once the loaf is ready to bake, remove the plastic wrap and bake 35-40 minutes or until it's done, it will sound hollow when you thump the bottom of the loaf
- cool and slice, enjoy toasted or make an open faced sandwich