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Danish Rye

Traditional danish rye

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175g wholemeal flour

175g dark rye flour

175g grains (linseed, sunflower seed, rye grains)

175g active rye starter (fed and left at room temperature for at least 12 hours)

395ml water

5-6g salt (depending on your taste for salt)

1tsp honey (if you like, but not needed in my opinion)


Mix together - it should be wet like a cake mixtue

put into a 1kg loaf tin

cover with a plastic bag or wet cloth

leave for up to 12 hours (depending on the temperature of where it is proving)

bake at 200°C for 75 minutes (I find mine is actually ready after 60 - depends on your oven and mixture)

Added by: Liz Thomas

Tags: Bread Rye Sourdough

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can I make this recipe without using wheat, use all rye?

molly 22 September 2016


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