Description
Bake traditional Danish rye bread without sourdough. Made with rye kernels, sunflower seeds, flaxseeds, dark beer, and yeast, this hearty loaf is perfect for smørrebrød and keeps well for days.
Ingredients
1 1/2 cups (360 ml) cold water
3/4 cup (180 ml) buttermilk
1/2 cup (120 ml) dark beer
1 tablespoon (20 g) fresh yeast
1 tablespoon molasses or dark syrup
1 tablespoon (20 g) coarse salt
1 cup (150 g) cracked rye kernels
1/3 cup (50 g) flaxseeds
3/4 cup (100 g) sunflower seeds
3 cups (400 g) whole-grain rye flour
2 tablespoons neutral oil (for greasing pan)
3 tablespoons poppy seeds (or sesame seeds)
Instructions
In a large bowl, combine the water, buttermilk, and beer. Crumble in the fresh yeast and stir until dissolved.
Stir in the molasses, salt, cracked rye kernels, flaxseeds, sunflower seeds, and rye flour. Mix thoroughly with a wooden spoon or in a stand mixer with a dough hook. Knead for about 10 minutes until sticky and uniform.
Lightly oil a large loaf pan. Coat the inside with poppy seeds, making sure to cover the sides. Reserve some seeds for topping.
Transfer the dough to the prepared pan. Smooth the top with the back of a wet spoon, pressing it evenly. Sprinkle the reserved seeds on top. Cover with plastic wrap and refrigerate for at least 24 hours.
After 24 hours, remove the pan from the refrigerator. Let it sit at room temperature for 2 hours to warm slightly and continue rising.
Preheat the oven to 375°F (190°C). Bake for 1 hour 20 minutes on the center rack. Remove from the pan and tap the bottom — if it sounds hollow, it’s done. If not, return for another 10 minutes.
Cool the bread on a wire rack before slicing.
Notes
Seeds and grains: Traditional loaves often include pumpkin seeds, rolled oats, or chia. Swap or add as you like.
Beer choice: A dark lager or stout adds richness, though a lighter beer works if you prefer a milder taste.
Storage: Wrap tightly in parchment or foil and store at room temperature for up to 5 days. Danish rye improves in flavor after the first day.
Serving: Slice thinly. It’s sturdy enough for smørrebrød with fish, meats, or cheese.
- Prep Time: 20 mins
- Rising Time: 26 hours
- Cook Time: 80 mins
- Category: Baking
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0g