Nordic dark rye loaf (Rugbrød)

Step 1

Make the preferment by mixing all ingredients until combined, and leave in a large bowl covered with cling film. In a separate bowl pour the boiling water over the seeds and cover. Leave both out on the counter overnight

Step 2

The following day, mix the preferment with the rest of the ingredients for about 6 minutes - the dough will be sloppy and wet, almost like a thick cake batter

Step 3

Leave to rest for 20 minutes

Step 4

Grease your loaf tins and coat the sides and base with rolled oats and assorted seeds. Divide your dough evenly between the two tins and top with more seeds/oats. Leave to prove again for 40 minutes

Step 5

Bake at 230 degrees celsius for 40-50 minutes and then leave to cool overnight