Danish rye bread

Done with sourdough? Give this rye bread recipe a go
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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

Supported by

Indy Coffee Box
  • You will need
  • Method

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.

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.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'This bread is brilliant with cured or smoked meats and fish,' says Jon

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth

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