As I have mentioned before, Danes love their rye bread. It is a lunch stable for most people in Denmark. It therefore makes sense that there are lots of different versions with different types of additions in it. The one that I am really liking right now is filled with lots of seeds and carrots. It is moist and full of goodness.
Danish Rye Bread with Seeds and Carrots (Rugbroed)
Sour dough starter - check out my blog post on how to make the starter
375g whole wheat flour (hard wheat berries)
375g rye flour (rye berries)
5 tsp salt
1/2 L water
500g seeds/grains (I used 175g sunflower seeds, 175g pumpkin seeds, 50g flaxseed (roughly ground), 50g sesame seeds, 50g steel cut oats)
2 carrots, peeled and grated
1/2 bottle dark beer
If you mill your own flour, grind your wheat and rye berries. I of course use my WonderMill.
Knead together the wheat and rye flour, salt, water and sour dough starter.
Let the dough sit covered for 24 hours.
Once the dough has rested for a day, add in all of our seeds/grains, carrots and beer and blend together to form a dough.
Remove about 300g of the rye bread dough and set aside to use as the sourdough starter the next time you make this recipe. Store it in the fridge in a closed container. Note, this means you don't have to make the sourdough starter from scratch the next time.
Pour the dough into your greased bread pans (1-2 depending on the size). Cover them and let them rise for 4-5 hours (you wont really notice a whole lot of difference in the size of the bread before and after).
Pre-heat your oven to 395F. And let the bread bake for 70 minutes.
Danish rye bread is dense and its crust can become quite hard. In order to remedy this, take the warm bread and wrap it in a kitchen towel and place it in a bpa free plastic bag/zip top bag.
Let the bread cool in the bag while the moisture softens the crust. Let it sit overnight before cutting it.