How To Make Homemade Danish Wholegrain Rye Bread - Fuldkornsrugbrød

wholegrain rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more accessible.

rye sourdough starter

🥗Healthier: wholegrain wheat starter

💰Cheaper: store-bought yeast

Wheat starter is easier to manage, and yeast is more convenient.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique sweetness, while brown sugar is economical.

Boil the sunflower seeds, flax seeds, and rye kernels in water for 5-10 minutes.

Pour the boiled mixture into a mixing bowl and let it cool slightly.

Add 2 cups of water (1 cup hot and 1 cup cold) to the mixture once it's finger warm.

Mix in 1 teaspoon of salt and 1 tablespoon of dark molasses.

Add 1 cup of whole wheat flour and mix.

Add 0.5 cup of sourdough starter and 1 package of yeast, then mix again.

Add the remaining 1 cup of rye flour and mix until the dough is well combined.

Spray a loaf pan with oil and sprinkle flour in it, then add the dough and spread it out evenly.

Cover the dough and let it rise for 1-2 hours until it has risen enough.

Brush the top of the dough with cold water and sprinkle sunflower seeds on top.

Bake in the oven at 375°F for 1 hour to 1 hour and 15 minutes, checking to ensure it's baked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens