Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød

rye flour

🥗Healthier: spelt flour

💰Cheaper: whole wheat flour

Spelt flour offers a similar texture with more nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up fermentation.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often more affordable and nutritious.

Prepare the levan the night before by mixing 125 grams of sourdough starter, 150 grams of rye flour, and 350 grams of water until combined.

Soak 330 grams of cracked dry kernels and 170 grams of pumpkin seeds in 500 grams of water overnight.

The next day, mix 400 grams of levan, 20 grams of salt, 50 grams of malt, 400 grams of rye flour, and 200 grams of water until combined.

Strain any excess water from the soaked seeds and add them to the dough mixture.

Butter a bread pan and level the dough using a spatula.

Cover the pan with a wet dish towel or cling film and let it rise until it has increased by 30 to 50 percent.

Preheat the oven to 240 degrees Celsius (450 degrees Fahrenheit).

Bake the bread for 10 minutes, then reduce the temperature to 180 degrees Celsius (355 degrees Fahrenheit) and bake for an additional 40 to 70 minutes until the internal temperature reaches 98 degrees Celsius (208 degrees Fahrenheit).

Cool the bread on a wire rack and place it in a ziplock bag to rest for a day before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens