Swedish-Danish Rye Bread

Summary

Prep Time	30 mins
Cook Time	1 hr 10 mins
Total Time	15 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the brew:

For the sourdough:

12 g items to be set
82 g wholemeal rye flour
150 ml water, lukewarm

For the main dough:

Also:

Fat for the pan (release spray or butter)
Wholemeal rye flour for dusting

Instructions

For the broth, put the rye meal, sunflower seeds, flax seeds, salt, and cumin seeds in a bowl. Pour boiling water over it and stir everything well. Cover with a lid or cling film and leave to stand for 6-10 hours.
For the sourdough, mix the topping, flour and 150 ml lukewarm water in a bowl. Cover and let rest for 6-10 hours at room temperature until the sourdough forms bubbles. Remove 12 g of the sourdough, fill into a screw-top jar and store in the refrigerator for the next time.
For the main dough, mix the broth, remaining sourdough, yeast, sugar beet syrup, both types of flour, cumin powder and water in a bowl by hand or in the food processor for 5 minutes on the lowest setting. Cover and let the dough rise for about 2 hours (I always do this in the oven on the lowest rail when the outside temperature is cooler with the lamp only switched on and the oven door slightly open).
Spray the loaf pan well with release spray or, alternatively, grease it well with butter and add the dough. Smooth out with damp hands and dust with a little wholemeal rye flour. Cover and let rise for 1 - 2 hours until the dough has visibly increased its volume.
Preheat the oven to 250 degrees top / bottom heat at least 30 minutes before baking. Preheat the oven rack (2nd rail from the bottom).
Place the loaf pan on the oven rack, reduce the temperature to 200 degrees top / bottom heat and bake the bread for about 60 minutes. Then carefully remove from the mold and bake upside down for another 10 minutes.
The bread is ready when it sounds slightly hollow on the underside when you knock on it.
After baking, sprinkle the bread all around with water, wrap it in a tea towel and let it cool on a rack.
The bread should not be unwrapped and cut until the next day, as it then has a really great aroma.

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