Danish Rye Bread
Danish Rye Bread — a side-dish recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Dinner
Ingredients
- 200 g rye grain
- 0.75 ml water
- 0.75 cup dark beer
- 0.75 cup buttermilk
- 10 g yeast
- 1 g salt
- 130 g seeds
- 0.75 cup all purpose flour
- 2.5 ml rye flour
Instructions
- Put the rye grain and water into a saucepan, bring to a boil, then cover and simmer for 2 to 3 minutes.
- Transfer the cooked rye to a mixing bowl and stir in the beer, buttermilk, and salt.
- Whisk the fresh yeast into the mixture until dissolved, then add the seeds.
- Fold in the all-purpose flour and rye flour, then knead the dough for about 10 minutes (or use a kitchen mixer).
- Place the dough into a greased 2.5 L loaf pan and smooth the top with a spatula.
- Prick the surface with a fork, cover the pan with plastic wrap, and allow the dough to rise for 1½ hours at room temperature or for 24 hours in the refrigerator.
- If the dough was refrigerated to rise, let it rest at room temperature for 1 hour before baking.
- Preheat the oven to 200°C / 392°F (175°C / 347°F on fan setting) and position the rack in the bottom slot.
- Bake the bread on the bottom rack for about 75 minutes, checking that the center is dry or that it reaches 98°C / 208°F.
- Allow the loaf to cool completely before slicing.