This recipe is a labor of love; don't be scared of the process! It's a wonderful combination of homemade rye bread, packed with delicious seeds, and the classic Danish open-faced sandwiches called smørrebrød. You get a wonderfully rustic loaf perfect for slicing and creating unique smørrebrød. Perfect for a cozy evening in or a delightful lunch party, this recipe is sure to impress!
I remember making this bread with my grandmother. The smell of baking rye filled the kitchen, a wonderful aroma. We’d spend hours together, her showing me the secrets she learned as a young baker. Those memories, mixed with the delicious taste of fresh-baked bread, are priceless. I hope this recipe helps create new memories for you and your loved ones!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls (large and small)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wooden spoon or dough scraper
- Serrated knife or bread lame
Rye-Bread-with-Seeds-Smorrebrod
This recipe combines a delicious homemade seeded rye bread with the fun and versatility of Danish smørrebrød. It’s a fantastic way to enjoy a unique, flavorful, and satisfying meal.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, combine the sourdough starter, water, and rye flour. Mix thoroughly until a shaggy dough forms. Cover and let it rest for 30 minutes. This is called autolyse and helps develop gluten. Add the remaining ingredients, except the seeds. Mix until just combined. Don't overmix, just combine.
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes slightly less sticky. It won't be as smooth as a wheat dough; that's okay! Add a tablespoon or two of additional flour if it's too wet.
- Shape the dough into a rough rectangle. Gently fold in the seeds, ensuring they are evenly distributed throughout the dough. A gentle folding action is recommended.
- Place the dough in a lightly greased 9x13 inch baking pan. Cover the pan with plastic wrap or a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size. Patience is key, especially with rye!
- Preheat your oven to 375°F (190°C). Score the top of the loaf with a few slashes using a sharp knife or bread lame. This will help it rise more evenly and prevent cracking.
- Bake for 45-55 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C). Use a reliable meat thermometer for accuracy.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. This allows the crumb to set and prevents a soggy bottom.
- Once cooled, slice the rye bread and enjoy it as smørrebrød. You can use anything you want; the choices are endless! I love a simple combination of cream cheese, thinly sliced cucumber, and dill. Mmm delicious!
📝 Notes
- If your sourdough starter is very active you may need a little less water.
- For a tangier loaf, leave the dough to rise for a longer time.
- You can add other seeds like sunflower or pumpkin seeds for variation in flavor and texture.
🍎 Nutrition
Calories: 250 kcal
Protein: 8 g
Fat: 2 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 50 mg
