The best places to eat, stay, shop and visit in the South West

Danish rye bread

Done with sourdough? Give this rye bread recipe a go
Danish rye bread from Column Bakehouse, Plymouth

Jon Denley, chef manager at Column Bakehouse in Plymouth, shares his Danish rye bread recipe to celebrate Flavour Fest

www.columnbakehouse.org

Makes    1 loaf
Oven temp    200°c / gas 6

Start

  • Tepid water 85g
  • Dark whole rye flour 85g

SOAK

  • Rye kibble 20g
  • Pumpkin seeds 10g
  • Linseeds 10g
  • Sunflower seeds 10g
  • Boiling water 50g

MIX

  • Tepid water 110g
  • Black treacle 15g
  • Fresh yeast 5g (10g if using dried yeast)
  • Dark rye flour 170g
  1. To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
  2. To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
  3. To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
  4. Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
  5. Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
  6. Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.

Supported by

Indy Cafe Cookbook Volume 2

You will need

Start

  • Tepid water 85g
  • Dark whole rye flour 85g

SOAK

  • Rye kibble 20g
  • Pumpkin seeds 10g
  • Linseeds 10g
  • Sunflower seeds 10g
  • Boiling water 50g

MIX

  • Tepid water 110g
  • Black treacle 15g
  • Fresh yeast 5g (10g if using dried yeast)
  • Dark rye flour 170g

Method

  1. To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
  2. To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
  3. To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
  4. Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
  5. Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
  6. Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.
Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Most popular recipes
food newsletter banner
food newsletter banner

Start

  • Tepid water 85g
  • Dark whole rye flour 85g

SOAK

  • Rye kibble 20g
  • Pumpkin seeds 10g
  • Linseeds 10g
  • Sunflower seeds 10g
  • Boiling water 50g

MIX

  • Tepid water 110g
  • Black treacle 15g
  • Fresh yeast 5g (10g if using dried yeast)
  • Dark rye flour 170g
  1. To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
  2. To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
  3. To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
  4. Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
  5. Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
  6. Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.