Danish Rye Bread Recipe

Cooking Directions

• STEP 1.In a large bowl, combine rye flour, whole wheat flour, cracked rye, sunflower seeds, flaxseeds, and salt.
• STEP 2.In a separate bowl, mix together buttermilk, water, honey, and yeast. Let it sit for 5 minutes until the yeast is activated.
• STEP 3.Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Transfer the dough to a greased loaf pan.
• STEP 4.Cover the pan with a clean kitchen towel and let it rise in a warm place for about 2 hours.
• STEP 5.Preheat the oven to 350°F (175°C). Bake the bread for 1 hour or until a toothpick inserted into the center comes out clean.
• STEP 6.Remove the bread from the pan and let it cool completely on a wire rack before slicing.
• STEP 7.Store the Danish Rye Bread in an airtight container at room temperature for up to 5 days.

Cooking Tips

• For a more authentic flavor, you can add caraway seeds or fennel seeds to the dough.
• To achieve a darker crust, brush the top of the bread with water before baking.
• To make the bread even more moist, you can add grated carrots or apples to the dough.

Storage and Serving

• Serve the Danish Rye Bread sliced and topped with butter, cheese, or cold cuts.
• You can also use it as a base for open-faced sandwiches, known as smørrebrød, topped with various toppings like pickled herring, smoked salmon, or liver pate.
• To store the bread, wrap it tightly in plastic wrap or place it in a resealable bag to maintain freshness.