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.
Sourdough rye bread
- Bread pans
- Mixing bowl
- 100 g rye sour dough
- 400 g whole ground rye flour
- 450 g water
- 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
- Grab your pumping sour dough and mix it with the whole rye flour and water.
- Cover and leave to rest for 8-12 hours.
- 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.