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Danish Rye Bread

This is a lovely recipe for a Danish Rye Bread chock full of seeds and flavor, perfect for Smørrebrød, a traditional Danish Open Face Sandwich. *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*
Prep Time15 minutes
Cook Time40 minutes
Total Time3 hours 55 minutes
Course: Bread
Cuisine: GBBO Inspired
Servings: 1 loaf
Author: Laura

Ingredients

  • 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

Instructions

  • 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