Danish Rye Bread Recipe - Original

Danish Rye Bread Recipe Ingredients for the starter-dough: 1 dl of sourdough 350-400 grams of rye flour 4 dl of water Ingredients for rye bread (preferably organic): Rye flour 250 grams of unsoaked cracked rye (should be soaked from day 1) 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar) 1 spoonfull of salt 1-2 spoonfulls of malt sirup (or dark sirup or honey) Water (adjust if the dough becomes too dry) I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes! Please comment and share with your friends! ------------------------- Update - September 2015: If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video. I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf. Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours. I hope you find these tips useful and keep baking and enjoying the bread! Thank you, Anders