Danish Sourdough Rye Bread (Klassisk Rugbrød) - Kosher.com

Name: Danish Sourdough Rye Bread (Klassisk Rugbrød) - Kosher.com
Total time: 1440 min
Ingredients: 1.8-kilograms/4-pound traditional rye bread pan, greased and lined (or split the dough between 2 loaf pans and adjust the time accordingly, using a thermometer to check it is baked); 100 milliliters/1/3 cup water; 100 grams/1 scant cup rye flour; 4 tablespoons sourdough starter; 150 milliliters/2/3 cup water; 150 grams/1 cup plus 2 tablespoons rye flour; 1 liter/4 cups lukewarm water; 2 tablespoons Gefen Salt; 750 grams/5 and 1/3 cups dark rye flour; 250 grams/1 and 3/4 cups white strong/bread flour, such as Glicks; 500 grams/1 cup chopped rye kernels/rye grain; 100 grams/3/4 cup sunflower seeds; 100 grams/3/4 cup flaxseeds/linseeds; 1 tablespoon dark syrup or dark corn syrup; 2 tablespoons barley malt syrup; 1 teaspoon barley malt powder; 300 milliliters/1 and 1/4 cups lukewarm water or malt beer

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Every household in Denmark has a recipe for rye bread, usually with a long history to it. If you don’t have a sourdough starter, follow the instructions to make

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Ingredients

1.8-kilograms/4-pound traditional rye bread pan, greased and lined (or split the dough between 2 loaf pans and adjust the time accordingly, using a thermometer to check it is baked)
100 milliliters/1/3 cup water
100 grams/1 scant cup rye flour
4 tablespoons sourdough starter
150 milliliters/2/3 cup water
150 grams/1 cup plus 2 tablespoons rye flour
1 liter/4 cups lukewarm water
2 tablespoons Gefen Salt
750 grams/5 and 1/3 cups dark rye flour
250 grams/1 and 3/4 cups white strong/bread flour, such as Glicks
500 grams/1 cup chopped rye kernels/rye grain
100 grams/3/4 cup sunflower seeds
100 grams/3/4 cup flaxseeds/linseeds
1 tablespoon dark syrup or dark corn syrup
2 tablespoons barley malt syrup
1 teaspoon barley malt powder
300 milliliters/1 and 1/4 cups lukewarm water or malt beer