Danish Wholemeal Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the pre-dough:
- 150 g wholemeal rye flour type 1800
- 80 g sunflower seeds
- 2 tablespoon sesame seeds
- 2 tablespoon flax seeds, whole
- 225 ml water
For the main dough:
- 260 g wholemeal rye flour type 1800
- 120 g wheat flour type 1050
- 1 tablespoon salt
- 50 g yeast
- 200 ml water
- 50 ml sugar beet syrup
Moreover:
- some butter for the pan and for the bread
- 50 g wheat flour type 10
Print Recipe
Pin Recipe Instructions
- Don`t be afraid of the sugar beet syrup: the bread doesn`t taste sweet.
- Prepare the original dough the day before and let it rest for 24 hours. To do this, mix the 150 g wholemeal rye flour, the sunflower seeds, the sesame and the flax seeds with the 225 ml water and leave to stand covered at room temperature.
- On the second day, dissolve the yeast in the 200 ml lukewarm water, stir in the sugar beet syrup as well as the 260 g wholemeal rye flour and the wheat flour. Then mix in the original dough from the day before and let the dough rest under a cloth for 40 minutes.
- Grease a 24 cm long loaf pan and pour the remaining 50 g of wheat flour over the dough. Use the flour to loosen this from the bowl and place it in the loaf pan. In a warm place, let the dough rise again under a cloth for 20-25 minutes. Preheat the oven to 250 degrees.
- Set the oven back to 175-190 degrees and brush the bread with a little water. Then put the bread in the oven and bake for 60-70 minutes.
- Brush the bread with butter immediately after taking it out, this results in a crispy crumb. After cooling for a moment, take the bread out of the mold and let it cool on the overturned rack outside of the oven.
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