Recipe for rye bread with sourdough

Rye bread is an indispensable part of Danish cuisine. A lunch classic that many of us eat almost daily. For the packed lunch, a rye bread sandwich, to sandwiches or just a simple cheese dish. This recipe is the ultimate rye bread - it's bursting with grains, baked without wheat flour but exclusively with rye flour and long-risen with sourdough. Although it may seem like a complicated project, it's straightforward once you've started your sourdough. All the ingredients for the rye bread just need to be mixed in a bowl before spreading it into a rye bread pan. About a day's rising time (that's the hardest part - the waiting!), a trip to the oven, and then the most delicious rye bread is ready to serve. 

TIP: Also see these recipes and video guides on how to bake the best sourdough bread, the most delicious, fluffy sourdough buns or walnut bread

Homemade rye bread

Baking rye bread can seem like a daunting project. But once you get into the habit, it really isn't that much of a hassle. The bread takes no more than fifteen minutes to mix together, and then you just have to wait before you can take the delicious, freshly baked bread out of the oven. 

TIP: Also try the recipe at chocolate rye with dark chocolate or pizza rolls or coarse bread, There is a hit on the lunch box.

The best recipe for homemade rye bread

This rye bread recipe is full of grains and the perfect sour taste. A coarse texture that is not too compact. It is simply the best and most perfect rye bread.

TIP: If you want to bake a grain-free rye bread for small children, you can bake this recipe for farmer's bread.

Ingredients

This rye bread is made with sourdough, 100% rye flour and lots of grains:

• Sliced ​​rye kernels: Cut rye kernels give the bread a good structure, but they do not need to soak as long as whole rye kernels.
• Pumpkin seeds and sunflower seeds: We add a good amount of pumpkin and sunflower seeds. You can replace one with the other or choose another type of seeds or coarsely chopped nuts instead.
• Chia seeds and flax seeds: A mixture of chia and flax seeds is used. Both of these absorb a lot of liquid and therefore cannot be replaced with kernels. However, you can replace chia seeds with flax seeds and vice versa:
• Salt: You can use flaked salt or regular table salt. Remember to measure the amount of salt so you get the right taste.
• Malt syrup or honey: Malt syrup adds a bit more flavor to the bread, but you can easily use honey as an alternative.
• Porter beer: We add a beer to give the bread a good flavor. Porter is particularly good here because of its strong malt flavor. You can omit the beer and use water instead, but you will get a rye bread with a milder flavor.
• Active rye sourdough: The bread rises with the help of sourdough. It is best to use a sourdough made from rye flour, which is more acidic than a sourdough made from wheat. Rye bread needs more acid to prevent it from becoming sticky in texture.
• Rye flour: We bake our rye bread with rye flour alone - i.e. without wheat flour at all. Feel free to use regular (not finely sifted) rye flour. Coarse rye flour can also be used, but it gives a slightly coarser bread.

TIP: Use your leftover sourdough to make crispbread or delicious food pancakes. Feel free to add a tbsp. to this recipe for rye wafflesof rye flour.

Recipes with leftover rye bread

Homemade rye bread stays fresh for a long time. It will keep for up to 7 days in a bread bag on the kitchen counter. If you have leftover rye bread, you can use it for a portion of beer bread, crispy croutons or homemade rye bread chips (for example, for this recipe for rye bread chips with salmon mousse).