How to Bake a Sour Dough Rye Bread

Danish old-fashioned rye bread

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How to Bake a Sour Dough Rye Bread Recipe
11 Steps
Ingredients
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1
I use whey instead of water, I have so much because I make Cheese.

I use whey instead of water, I have so much because I make Cheese.

2
Put the sour dough in the bowl. Add everything else. Combine.

Put the sour dough in the bowl. Add everything else. Combine.

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3
Place it in a baking tin. Make an indentation in the middle so that the dough rises evenly

Place it in a baking tin. Make an indentation in the middle so that the dough rises evenly

4
Cover, And let it stand until it have doubled in size.

Cover, And let it stand until it have doubled in size.

5
First rise done. It took 3 hours.

First rise done. It took 3 hours.

6
Punch holes all the way to the bottom. Use a skewer or a knitting needle. This is done to let the steam out while baking. Time for the second rising

Punch holes all the way to the bottom. Use a skewer or a knitting needle. This is done to let the steam out while baking. Time for the second rising

7
The bread have now been rising for 1 hour and is ready to be baked. Place in the oven and set the heat for 350f - 175c. Bake for 2 hours.

The bread have now been rising for 1 hour and is ready to be baked. Place in the oven and set the heat for 350f - 175c. Bake for 2 hours.

8
Smear the warm bread with butter

Smear the warm bread with butter

9
If you could smell this.........

If you could smell this.........

10
Wrap in a clean cloth. You have to wait until tomorrow to taste. Freshly baked rye bread can not be carved.

Wrap in a clean cloth. You have to wait until tomorrow to taste. Freshly baked rye bread can not be carved.

11
Put the still hot bread in a plastic bag and let it cool. When cool put it in the fridge  Always keep rye bread in the fridge.

Put the still hot bread in a plastic bag and let it cool. When cool put it in the fridge Always keep rye bread in the fridge.

Ingredients

600 Grams Coarse rye flour 
Sour dough 
½ Liters Water 
50 Grams Whole rye 
25 Grams Poppy seed 
25 Grams Sunflower seeds 
25 Grams Sesame seeds 
Tablespoons Salt 
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