Rye Bread (Råg Bröd)
● 150 ml Sourdough starter
● 300 grams Organic dark rye flour
● 100 grams Organic chopped rye flour (sometimes referred to as ‘‘cracked’’ rye)
● 200 grams Organic wholemeal spelt flour (Dinkel flour)
● 150 grams Organic white wheat flour
● ½ cup sunflower seeds
● ½ cup pumpkin seeds
● 330 ml Stout beer (I normally use Guinness Extra Stout)
● 10 grams sea salt
● 500 ml Tap water (mildly warm)
● 2 tbsp Honey
● ¾ cup combined flax seeds
Thin wooden skewer stick
Pullman or open-topped loaf pan (I use the latter)
1. Soak sunflower, pumpkin, and flax seeds in plenty of cold water six hours before you making the dough. After six hours, drain. I normally soak the flax seeds separately from the pumpkin and sunflower seeds. Soaked flax seeds have a gel-like consistency (like frog eggs). This consistency will be useful when making your topping (if making one).
2. Combine sourdough starter and water in a large bowl and stir with hand (or spatula) until the starter is fully dispersed. Add the rest of the ingredients (including drained seeds) and combine until no dry flour is visible.
3. Using a spatula, pour the dough into your loaf pan and ensure that the surface is evened out.
4. Cover with a clean plastic wrap and let sit on the kitchen counter for 1-2 hours. Transfer dough into a refrigerator and let rest for 10-12 hours (overnight).
5. When ready to bake, preheat your oven to 175°C for 45 min - 1 hr. As your oven is warming up, soak your ‘‘topping’’ seeds in water. Drain after 45 min.
6. Remove your loaf from the refrigerator. Spread the gel-like flax/pumpkin seed combo over the top of the dough. Try to cover the entire top surface area. Using the wooden skewer, pierce the dough 12-15 times across the top surface (pierce all the way to the bottom).
7. Place in the oven and bake for 90 minutes. After 90 min, turn the oven off (without removing the pan) and let the loaf sit in the oven for an additional 30-45 minutes.
8. Remove from oven and allow the loaf to cool down on your kitchen counter (will take 3-4 hours). Once cool, wrap your loaf in plastic wrap and let sit overnight either in the open kitchen or refrigerator.
9. Enjoy the next morning!
Open rye bread sandwiches