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Danish Rye Bread

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Adjust Servings:
1 cup of Sourdough
1 cup of Cracked rye
0.5 cup of Sunflower seeds Raw peeled sunflower seeds
0.5 cup of Flax seeds
2 cup of Water
1 cup of Rye flour
1 cup of Whole-wheat flour
1 tsp of Salt
1 tsp of Molasses
a little Sunflower oil

Danish Rye Bread

  • Dairy-Free
  • Vegan
  • Vegetarian
  • 11 h
  • Serves 6
  • Medium




You know that I always bring interesting recipes from my trips. A few months ago, I traveled to Copenhagen, Denmark where I spend a couple of days. It was my first time visiting Scandinavia, but I was sure I was going to love it. And I did. Even though I spend there only a few days, I was fascinated by Copenhagen, its ice beauty, huge windows with warm lights, wonderful food, stylish people. I got there 3 culinary books and a recipe for rye bread which I often make now. Heavy rye bread with grains is ideal for any meal. I love it.

The bread uses sourdough that you have to make first. If you have never made sourdough before (like myself), don’t be afraid. It will be okay, just follow the instructions I gave in the recipe for  Sourdough for Danish Rye Bread.

When the sourdough is done, it’s time to make bread. The given amount of the ingredients makes wonderful rye bread. But if you want, you can adjust the ingredients and their amount to your taste. For example, use 50% all-purpose flour and 50% rye flour. Makes a delicious loaf as well!

Grains are a very important ingredient of Danish bread. It uses cracked rye which is basically broken rye kernels. You can use a combination of cracked rye and wheat berries, and other grains you like. This recipe uses a traditional Danish combination of flax and sunflower seeds, which I love the best.

The color of your loaf will depend on the flours you use. For the loaf in the photo, I used 50% all-purpose flour and 50% rye flour. If using only rye flour, the bread will be darker.

If you like somewhat sweet bread, try adding chopped nuts and raisins – it’s a blast!


Based on the recipe from www.nordicfoodliving.com

This recipe makes a 30×11 cm loaf of bread.

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Soak grains

In a large bowl combine together the sourdough, sunflower seeds, flax seeds, cracked rye kernels, and water. Leave for at least 8 hours. Don’t skip this step, or the rye won’t be soft enough.



After 8 hours, add flour, salt, and malt. Combine so that all the ingredients are wet. The dough should be pretty thick.


Leave to rise

Grease a loaf pan with sunflower seed oil, pour the dough, smooth the surface out and leave to rise. The dough will rise by 50-60% in about 1-2 hours. When it’s not too hot, I usually prepare the ingredients in the morning, make the dough in the evening, let it rise for 1.5-2 h and bake. The hotter inside, the faster the dough will rise. If it’s too hot, let the dough rise in the fridge.



Preheat the oven to 180 degrees. Bake the bread for about 1 hour until the crust is brown.



Remove the bread for the pan and turn it out onto a wire cooling rack. This is important because bread left in the pan outside of the oven will become moist.



Let the bread cool completely before slicing.
The bread tastes great right away, but even better on the next day.
Top with butter, smoked fish, or ham. Perfect for breakfast!

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