Ingredients
Add all our ingredients here.
500g Matthews Organic Strong White
350g Sunflower Seeds
350g Pumpkin Seeds
400g Cracked Rye Grain (or Whole Rye Grain)
480g Rye Flour
30g Malt Extract
450g Fresh Rye Sourdough Starter
15g Fresh Yeast or 5g dried yeast)
450g Buttermilk
900g water
300g dark beer
60g Salt
My rye bread recipe comes from my 22 years living in Denmark, where people either bake or buy rye bread for their family every week. Indeed, most Scandinavians eat rye bread daily and the Danes are no exception. Similarly to crispbread (like Ryvita), everyone from little kids to burly men eat what looks like dainty slices of rye bread for their lunch.
It wasn’t until I tried eating some for myself that I realised just how filling and sustaining those dainty looking thin slices of Rye Bread actually were. So this is a recipe that would sustain a hungry family of Vikings for a week - and is easy to make.
The recipe is for two large rye breads using the USA Pan Pullman Bread Pan 33x10x10cm. (alternatively you could make 3 smaller ones using the USA Pan Pullman Bread Pan 23x10x10cm).
You can adjust the recipe to suit your taste, but it freezes beautifully so you can eat one and with the other one slice it up and pop it in the freezer, to whip out and just toast or warm it in the toaster for a hearty slice of happiness when you need something nourishing in a hurry.
Method
Mix all the ingredients (get them here) except the salt, together in a large bowl with a Dough Whisk, or using the dough hook or spiral on your mixer.
It just needs to be brought together so it is homogenous - it is rye bread so there is no need or point in trying to knead it.
Add the salt and gently mix until it is evenly dispersed throughout the dough.
Divide the dough into two Pullman Bread Pans (33x10x10cm), put the lid on then place it into the fridge.
Leave at least overnight or preferably 24 hours (it can wait for up to 3 days in the fridge) before baking.
Take the lid off and bake in a 190°c warm oven until you reach a core temperature of 96°C. Depending on your oven this takes around two hours.
Slide the Rye Bread out of the pan while still hot and leave to cool on a wire cooling rack.
Wait until cold until slicing thinly and eating.
