Danish Rye Bread

Perfect Smorrebrod with salmon cream cheese dill capers and cucumbers--an open face sandwich

No ratings yet

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

Cook Time40

Total Time55

Course: Bread Recipes

Cuisine: GBBO Inspired

Servings: loaf

Calories: 1660kcal

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

Nutrition