Danish rye bread: Rugbrød
For the pre-soak you need the following ingredients:
- 150g cracked rye grains
- 100g sunflower seeds
- 40g sesame seeds
- 100g sourdough
- 175g dark beer
In the evening, mix all the ingredients and let them ferment at room temperature overnight.
For the main dough you need:
- The pre-soak
- 155g rye flour
- 155g water
- 16g salt
Mix all the ingredients and put them in a (greased) loaf pan. Leave to ripen at about 15-20°C until the evening.
In the evening put in the oven and bake at 165°C for 1:15h.
After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.
