Danish Lunch Sourdough Rye Bread

Name: Danish Lunch Sourdough Rye Bread
Total time: 43200 s
Yield: 10 servings
Cuisine: American
Ingredients: 200 ml chopped rye kernels; 200 ml cracked wheat; 200 ml sourdough (the wet kind); 400 ml water; 1 tbsp salt; 200 ml wheat flour; 200 ml rye flour

Balvig @balvig

Copenhagen, Denmark

Well, it's just rye bread, but this is what Danes eat for lunch pretty much everyday :) The one key is you have to have some sourdough on hand, then this is probably one of the easiest breads to bake in the world...and since the units are almost all the same, easy to remember too.

NOTE: This recipe is super simple but requires starting a day in advance!

Balvig @balvig

Copenhagen, Denmark

NOTE: This recipe is super simple but requires starting a day in advance!

Saved

Ingredients

12 hours

10 servings

200 mlchopped rye kernels
200 mlcracked wheat
200 mlsourdough (the wet kind)
400 mlwater
1 tbspsalt
200 mlwheat flour
200 mlrye flour

Saved

Steps

12 hours

1

Soak the kernels, cracked wheat, and sourdough in water overnight
2

Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
3

Let it ferment for a few hours
4

Move to a baking tray with a lid
5

Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
6

Take the lid off after 45 mins and bake without for the remaining 15