Danish Rye Bread
A hearty Danish-style rye bread made with cooked rye grain, dark beer, buttermilk, seeds, and rye flour.
- 3 hr 15 min
- 220 kcal
- Vegetarian
- Bread
Mellowpan tip: Makes 12 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 12 servings
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Steps
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Step 1:
Combine the rye grain and water in a saucepan and bring to a boil.
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Step 2:
Cover and simmer for 2 to 3 minutes.
2–3 min -
Step 3:
Transfer the boiled rye grain to a mixing bowl and combine with the beer, buttermilk, and salt.
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Step 4:
Dissolve the fresh yeast in the mixture.
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Step 5:
Add the seeds.
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Step 6:
Add the all-purpose flour and rye flour.
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Step 7:
Knead the dough for about 10 minutes, using a kitchen mixer if desired.
10 min -
Step 8:
Transfer the dough to an oiled 2.5-liter loaf pan and smooth the surface with a spatula.
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Step 9:
Poke holes in the surface with a fork.
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Step 10:
Cover the loaf pan with plastic wrap and let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator.
24 h -
Step 11:
Preheat the oven to 200°C / 392°F, or 175°C / 347°F on the fan setting.
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Step 12:
Bake the bread on the bottom rack for about 75 minutes.
75 min -
Step 13:
Test that the center is dry, or use an oven thermometer set to turn off when the center reaches 98°C / 208°F.
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Step 14:
Allow the bread to cool completely before slicing.
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Step 15:
If the dough rose in the refrigerator, let it stand at room temperature for 1 hour before baking.
1 h
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