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Pain de seigle danois rugbrød cuit en moule, posé sur une planche, avec de fines tranches à la mie très foncée et dense remplie de grains de seigle, de graines de tournesol, de lin et de courge, à côté de beurre et de graines
Team Curcuma

Rugbrød (Danish rye bread with seeds)

The Danes' dark bread: a sourdough of rye flour and rye kernels, loaded with sunflower, flax and pumpkin seeds, darkened with dark beer, proofed then baked slowly in a loaf tin. Dense, moist and perfect in thin slices.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Fermentation 16 hours
Total Time 18 hours
Servings : 24 slices
Course : Side Dish
Cuisine : Danish
Calories : 155
Ingredients Préparation Notes

Ingredients
  

  • 150 g active rye sourdough starter (fed the day before)
  • 500 g whole rye flour (in two additions)
  • 150 g cracked rye kernels
  • 50 g flaxseeds
  • 100 g sunflower seeds + a little for the top
  • 50 g pumpkin seeds
  • 650 ml water (300 ml of it boiling for soaking)
  • 150 ml dark beer (stout or hvidtøl) or water
  • 1 tbsp malt syrup or molasses (optional, for color)
  • 15 g salt
  • 1 tsp caraway seeds (optional)
  • oil or baking paper for the tin

Préparation
 

  1. The evening before, soak the cracked rye kernels and flaxseeds in 300 ml boiling water. In another bowl, mix the starter, 250 g rye flour and 350 ml lukewarm water. Cover both and leave 12 hours at room temperature.
  2. The next day, pour the soaker into the starter bowl. Add the remaining flour (250 g), sunflower and pumpkin seeds, dark beer, malt syrup, salt and caraway.
  3. Mix with a spoon or a wet hand for 5 minutes: the dough is very thick and sticky, like wet concrete. That is normal; it is not kneaded.
  4. Oil or line a 2-liter loaf tin with baking paper. Pour in the dough, press it down and smooth the top with a wet spatula. Sprinkle with sunflower seeds and press lightly.
  5. Cover and let rise 3 to 5 hours at room temperature, until the dough is 1 cm below the rim and small holes appear on the surface.
  6. Preheat the oven to 180 °C (350 °F). Prick the top with a fork and bake for 1 hour 30 minutes. The bread is done when the core reaches 96 to 98 °C (205 to 208 °F) or a skewer comes out almost dry.
  7. Unmold, cool on a rack, then wrap the bread in a towel and wait 24 hours before cutting it into thin slices of about 1 cm.

Notes

For a 2-liter loaf tin (about 28 x 11 cm / 11 x 4.5 in). Let the bread rest 24 hours wrapped in a towel before slicing: the crumb needs time to set. Without sourdough, use 7 g dry yeast and 1 tablespoon cider vinegar instead, and proof only 2 hours (the taste will be less tangy).