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How to bake a sour dough rye bread

Danish old-fashioned rye bread

15
STEPS
INGREDIENTS
I use whey instead of water, I have so much because I make Cheese.

I use whey instead of water, I have so much because I make Cheese.

Put the sour dough in the bowl. Add everything else. Combine.

Put the sour dough in the bowl. Add everything else. Combine.

Place it in a baking tin. Make an indentation in the middle so that the dough rises evenly

Place it in a baking tin. Make an indentation in the middle so that the dough rises evenly

Cover, And let it stand until it have doubled in size.

Cover, And let it stand until it have doubled in size.

First rise done. It took 3 hours.

First rise done. It took 3 hours.

Punch holes all the way to the bottom. Use a skewer or a knitting needle. This is done to let the steam out while baking. Time for the second rising

Punch holes all the way to the bottom. Use a skewer or a knitting needle. This is done to let the steam out while baking. Time for the second rising

The bread have now been rising for 1 hour and is ready to be baked. Place in the oven and set the heat for 350f - 175c. Bake for 2 hours.

The bread have now been rising for 1 hour and is ready to be baked. Place in the oven and set the heat for 350f - 175c. Bake for 2 hours.

Smear the warm bread with butter

Smear the warm bread with butter

If you could smell this.........

Wrap in a clean cloth. You have to wait until tomorrow to taste. Freshly baked rye bread can not be carved.

Wrap in a clean cloth. You have to wait until tomorrow to taste. Freshly baked rye bread can not be carved.

Put the still hot bread in a plastic bag and let it cool. When cool put it in the fridge  Always keep rye bread in the fridge.

Put the still hot bread in a plastic bag and let it cool. When cool put it in the fridge Always keep rye bread in the fridge.

  • 600.0g Coarse rye flour
  • Sour dough
  • 1/2l Water
  • 50.0g Whole rye
  • 25.0g Poppy seed
  • 25.0g Sunflower seeds
  • 25.0g Sesame seeds
  • 1/2Tbsp Salt