Danish Rye Bread (Rugbrød)

Step 1

In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.

Step 2

After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.

Step 3

Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.

Step 4

Bake the rye breads at 180 C (360 F) for about 1 hour.

Step 5

When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.