Danish Rye Bread

Side · world favourite.

Ingredients

• 200g Rye Grain
• 3/4 cup Water
• 3/4 cup Dark Beer
• 3/4 cup Buttermilk
• 10g Yeast
• 1 tsp Salt
• 130g Seeds
• 3/4 cup All purpose flour
• 2 1/2 cups Rye Flour

Method

1. Bring to a boil — Combine rye grain and water in a saucepan and bring to a boil.
2. Bring to a boil — Cover and simmer for 2 to 3 minutes. Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt.
3. Mix together — Dissolve the fresh yeast in this mixture and then add the seeds.
4. Knead — Add all-purpose flour and rye flour, and knead for about 10 minutes.
5. Mix together — You can also use a kitchen mixer to knead the dough.
6. Continue cooking — Transfer the dough to an oiled loaf pan (2.5 l) and smooth out with a spatula.
7. Cover and cook — Poke holes in the surface with a fork and cover loaf pan with plastic wrap.
8. Continue cooking — Let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator.
9. Bake — Pre-heat oven to 200°C / 392℉ (175°C / 347℉ on fan setting) and bake bread on the bottom rack for about 75 minutes.
10. Continue cooking — Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98°C / 208℉
11. Continue cooking — Allow the bread to cool completely before slicing. TIP
12. Continue cooking — If you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.

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