Danish rye bread

Ingredients

400g cracked rye (shipton mill)

400g rye flour (shopton mill)

200g pumpkin seeds

50g  linseeds

30g  fresh yeast

2 tablespoons of dark malt extract

2 teaspoons of salt

50g of rye sourdough starter

cooking oil for basting tin

Pullman pan 10cm x 31cm (you could get away with using a slightly smaller one)

Method

soak cracked rye, pumpkin seeds for 4-5 hours. drain well and then pour in to a mixing bowl.  add linseeds.  mix well and then add malt extract.  mix well again and then add sourdough starter*.  Add fresh yeast and then salt.  then add 400g of rye flour.  It now needs to be mixed really well which is hard work.  The mixture shouldn't be too sticky (watery and cleggy) it should be quick solid and stick to the spoon when you lift it up.  Lightly grease the pullman pan and then spoon in the mixture. push it down evenly with the back of a spoon making sure that the mixture is level.

leave to proove for about 75 minutes in a warm place.

pre-heat oven to 180 degrees

The mixture should have at least risen by an additional 25%

Bake in the middle of a fan assisted oven for 1 hour and 40 minutes.

When you take the bread out leave it to cool on a baking tray for at least 5 hours.

* if you don't have a sourdough starter you can start your own or buy one from the internet.  If you are baking once a week then the starter will need feeding once a week. i always take it out of the fridge the day before so that i can feed it and get it all nice and warm and bubbling.


Tags: Bread Rye

Added by: carey mann

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