Danish Rye Bread


400g Rye sourdough starter
750ml lukewarm water
8g salt
500g stoneground rye flour
250g strong white flour

500g cracked whole rye
250ml cold water
a little flavourless oil, for the tin

Day 1

Dissolve the sourdough starter in the lukewarm water in a large bowl. Stir in the salt and flours with a wooden spoon, or in a food mixer fitted with a dough hook, until well mixed. Cover the bowl with a tea towel and let it rise for 12–24 hours at room temperature.
Day 2

Add the cracked rye and water to the remaining dough and stir with a wooden spoon until smooth. It’s a runny dough that cannot be kneaded with the hands. Take 3 tbsp of the mixture, seal it in an airtight container and place in the refrigerator; this will become the rye sourdough starter for the next time you bake the bread (it will need a rest of at least three days, but will last up to eight weeks). And yes, that is right, you only need 3 tbsp of the mixture for all your subsequent loaves; the 400g is just for your first attempt.

Lightly oil a 3-litre loaf tin (mine was 30 x 10 x 10cm). Pour in the dough, cover with a damp tea towel and leave to rise in a warm place for three to six hours, or until the dough has almost reached the top of the tin.

When you’re ready to bake, preheat the oven to 180°C. Bake for 1 hour 45 minutes. Take out of the tin immediately and leave to cool on a wire rack.

Tags: Bread Rye

Added by: jlrasmussen

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