Malted Rye Bread with Mixed Seeds

Malted rye bead with mixed seeds.

This recipe for classic Danish rye is softer than some varieties and includes more seeds. The bread has a dark, almost bluish color from the malted barley flour.

You can find stone-ground rye flour from producers like Hodgson Mill and Bob's Red Mill and malted barley flour from King Arthur Flour and Bob's Red Mill in select grocery stores and online.

Malted Rye Bread with Mixed Seeds

Days One and Two

  • 1½ cups buttermilk
  • 1²⁄₃ cups stone-ground rye flour

| Preparation | Preheat oven to 350°F.

In a large glass mixing bowl, combine buttermilk and rye flour. Cover with a clean dish towel and let sit at room temperature (72°F to 77°F) for 2 to 3 days. When small bubbles start appearing, along with a bit of a sour aroma, it has fermented and is ready to use. This is your rye sourdough starter.

Day Three

  • 3¹⁄₈ cups lukewarm water
  • 14 oz rye sourdough starter (recipe above)
  • 2 Tbsp honey
  • 1½ tsp kosher salt
  • 4¼ cups stone-ground rye flour
  • 1²⁄₃ cups all-purpose flour
  • 2 Tbsp malted barley flour

| Preparation | In an extra-large mixing bowl, add lukewarm water and rye sourdough starter. When starter has dissolved, add honey and stir. Add salt and all flours and stir using a wooden spoon until thoroughly combined. Cover with a clean dish towel and let dough rise for 12 to 24 hours at room temperature.

Day Four

  • 10½ oz whole-grain cracked rye
  • ¾ cup sunflower seeds
  • ¹⁄₃ cup poppy seeds, plus more for garnish
  • ¹⁄₃ cup flax seeds
  • 1 cup cold water
  • grapeseed oil, for greasing pan

| Preparation | Uncover dough and add cracked rye, all seeds and cold water; stir using a wooden spoon until smooth. Remove 3 tablespoons of dough to an airtight container, seal and refrigerate; this will be your rye sourdough starter the next time you bake the bread (it will need to rest for at least 3 days, but will last up to 8 weeks).

Lightly oil a 3-quart loaf pan. Pour in dough, cover with a clean, damp dish towel and leave to rise at room temperature for 3 to 6 hours, or until dough has almost risen to top of pan. Garnish with poppy seeds so top of bread is almost covered.

Preheat oven to 350°F. Bake bread for 1 hour and 45 minutes. Remove bread from pan immediately and let cool on a wire rack. Cut into slices using a bread slicer or very sharp serrated knife.

Recipe excerpted with permission from Scandinavian Baking (Quadrille Publishing, October 2015) and Open Sandwiches (Quadrille Publishing, May 2018) by Trine Hahnemann. Visit hardiegrant.com/uk/quadrille to learn more.

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