It is time for one of the heavies. Yes, I know many of think Sourdough Rye bread is one of those that make you look good, but not feel good (at least in the moment you are eating it). But hey let me stop you right there because the key thing about Sourdough Rye bread is the mindset ( yes very Zen, I know). Just stop thinking of this bread as a healthy must eat, and try to look at it as a provider of texture. One of the first times I had this realization was during a visit to Denmark. The Danes are as famous for their smørbrød and they are of using a lot of rye bread to make it. And during my visit to Skagen, I got to taste a proper smørbrød. It was basically a piece of moist juice rye bread full of juicy whole rye seeds, with a proper homemade fish burger. At the moment of the first bite of this dish, I realized that rye bread is 50% texture and 50% for the rye taste.  So try making this on in your kitchen and try to think of how the texture of rye bread can change the tasting experience in one of you normal sandwiches.

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Sourdough rye bread

This particular recipe calls for a sourdough. If you don’t have one you could make your own rye starter, but this will set you back a week in time. If you don’t have that time and don’t feel like taking on a full sourdough starter bread yet, you can very well make the first sourdough preferment with normal yeast. 

If you are ready to tackle the sourdough you need to make sure that it is active and ready to pump. The rye bread dough is wet sticky and heavy so you will need to fire up that starter like you have never done before. My recommendation is to start feeding it two times a day for at least two days before you start this one.

Prep Time:20 mins

Cook Time:2 hrs

Rest time:1 d 8 hrs

Course:Breakfast, Lunch, Supper

Cuisine:Norwegian

Keyword:Rye, Ryebread, Sourdough

Servings:3 breads

Equipment

• Kettle
• Bread pans
• Mixing bowl

Ingredients

Day one

• 100 g rye sour dough
• 400 g whole ground rye flour
• 450 g water

Day two

• 350 g whole rye seeds
• 850 g water
• 860 g whole ground rye flour
• 400 g sunflower seeds
• 40 g linen seeds
• 60 g sunflower seeds
• 400 g water
• 20 g of malt syrup

Instructions

Day one

• Grab your pumping sour dough and mix it with the whole rye flour and water.
• Cover and leave to rest for 8-12 hours.

Day two

• Get the whole rye seeds and mix with water in a kettle.
• Bring to a boil and lett it simmer for 5 min.
• Put on a lid and let it rest until room temperature.
• Mix all ingredients in a machine for 15 minutes.
• Cover and leave to rest for one hour. Butter up 3 bread forms and divide the dough equally between them.
• Cover with plastic and leave for a second and final proofing for 5 hours.
• Bake in the oven for 2 hours 200 degrees Celsius.
• Leave to cool properly or the bread might crumble easier.

Notes

I prefer letting my rye bread rest for at least one day. This helps the bread get the right texture and also makes it easier to cut.