Danish Rye Bread

Dense, coarse, grainy and seedy,

are all great textural descriptors of this 

bread, but the taste is what is really amazing!

In every bite, there is so much flavor from

the variety of grains, nuts, seeds and barley malt syrup.

Serve with a thick layer of good quality butter, or layer on sharp cheese,

a slice of ham or some smoked fish.  These are all complimentary

flavors to the strong bread.

 The interior of this bread is very moist, even though it bakes in the oven for 

over and hour.  I used a loaf pan here, as I do not own a 

pullman loaf pan.  Therefore, my bread is more rectangular 

in shape.  Traditionally, with the correct pan, the bread is almost a

perfect square.

The bread must completely cool and then be stored for

24-48 hours before cutting into very thin slices.

This allows the flavor of the bread to develop. 

Just as many people know we store fruitcakes, once baked, 

for quite some time before serving, for the flavors to mature.

As Always,

ENJOY!

Recipe Source:  The Rye Baker by Stanley Ginsberg

SCALD(Day 1 Evening)
240 grams medium rye flour
400 grams boiling water
27 grams salt
160 grams sunflower seeds
40 grams flaxseed
   
   Combine the scald ingredients in a bowl and cover. Let cool to room temperature 1-2 hours, and
then refrigerate overnight 8-10 hours.

FINAL DOUGH(Day 2 Morning)
867 grams scald(all of it)
240 grams coarse rye meal
240 grams medium rye flour
240 grams cracked wheat
400 grams warm water(105 degrees)
20 grams instant yeast
240 grams light molasses or malt syrup
vegetable shortening for pan- as needed

   Combine the scald and the remaining ingredients in the mixer and use the flat paddle at low speed,
12-15 minutes. Use a plastic dough scraper and wet  hands to transfer the dough to the prepared pan,
9x4x4 inch pullman loaf pan. Cover and proof at room temperature for 40-45 minutes.  There will be little or no visible expansion of the dough.  (Mine seemed to have quite a bit)
    Preheat oven to 465 degrees, with a steam pan and the baking surface in the middle.  Bake with steam for 10 minutes, remove steam pan and bake for another 35 minutes. Lower the temperature to 350 degrees and bake until the loaf thumps with tapped with a finger and the internal temperature is at least 198 degrees, another 30-40 minutes. Remove from the pan and transfer to a rack to cool thoroughly.  For best flavor let the bread rest for 24-48 hours before slicing.