Danish Rugbrød, Sourdough (Danish Rye Bread)

https://skandibaking.com/sourdough-rugbrod-rye-bread/

INGREDIENTS

LEVAIN

• 60 grams sourdough starter
• 120 grams (about 1 cup) flour (this can be all-purpose, bread flour, or whatever you usually use to feed your starter)
• 120 ml (½ cup) water

SEEDS

• 80 grams (½ cup) cracked rye
• 80 grams (½ cup) cracked wheat
• 70 grams (½ cup) sunflower seeds
• 80 grams (½ cup) flax seeds
• 400 ml (2 cups) water

DOUGH

• 200 grams levain (5-8 hours after mixing - once doubled in size)
• Soaked seeds
• 100 grams (¾ cup) bread flour (or all-purpose)
• 100 grams (a little over ¾ cup) rye flour
• ½ tbsp salt

DIRECTIONS

1. Mix your levain. Let rise at room temperature for 5-8 hours or until doubled in size

2. Mix the seeds and water and let them soak for 8 hours.

3. Once your levain is ready, it's time to mix your dough. Combine 200g of your ripe levain, the soaked seeds, bread flour, rye flour, and salt. Mix with a wooden spoon.

4. Cover with a damp dishtowel or cling film and let rise at room temperature for 8-12 hours, or overnight.

5. Press dough into a bread tin/loaf pan that you have lined with parchment paper. Press down quite firmly so there are no gaps in the bread. Cover this and let rise for another 2 hours.

6. Preheat your oven to 375 degrees F (190 C).

7. Bake the bread on the bottom rack of the oven for 60-65 minutes. Let it cool for at least an hour, then slice and use for sandwiches! It will be even better and easier to slice the day after baking.