Danish Rye (from Mattias Ljungberg)

Day One:

Soak the following:

150 g cold water
90 g cut or kibbled or clipped rye
60 g sunflower seeds
30 g refreshed rye sourdough
15 g flax seeds
9 g salt

Day two:

Knead the following for 10 minutes:

150 g warm water
200 g light rye flour
100 g white wheat flour
110 g molasses
18 g fresh yeast, 9 grams dry yeast or 5 grams instant yeast

Add the ingredients from Day 1 and continue to knead for 5 minutes.  The dough will be extremely sticky.

Let the dough rest for 30 minutes.

Scape the dough into 2 small tins or 1 large.  The dough should come 2/3 of the way up the sides of the tin.  Let it rise for 2-4 hours or until it has come up to the tops of the tins.

Bake at 230 degrees centigrade for 10 minutes and reduce the head and bake for a further 20-30 minutes at 200 degrees.  Check it as it can burn quickly!  The bread should sound hollow when it is done and if it does not, and it is getting too brown, cover it with foil.

This is best eaten the next day and stays fresh for days.  The slightly sweet taste compliments savouries like strong cheese, salami, or ham very well.  With butter and jam or honey it is almost like cake.

Seedy and rich Danish Rye


6 thoughts on “Danish Rye (from Mattias Ljungberg)”

    1. sorry me again, now I know what you are asking….and yes, I would say 18 g fresh yeast! May be a bit different from what it says in the book (tinker tinker) but 18-20 grams is plenty. The Swedes use a lot of yeast in their bread (don’t know why) and I tend to cut back a bit to the usual ratios but the 18 does refere to fresh!

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