Sourdough Danish Rye Bread (Rugbrød)

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subheading: Special Equipment Needed:

Kitchen scale

Heavy duty stand mixer

13 x 4 inch pullman loaf pan with lid

subheading: Ingredients for the Night Before:

subheading: For the Levain:

300 grams dark rye flour

100 grams bread flour

350 grams water

70 grams ripe sourdough starter

subheading: For the Soaker:

75 grams rye chops or 7 grain hot cereal such as Bob’s Red Mill

1 cup raw sunflower seeds (131 grams)

1 cup raw pumpkin seeds (142 grams)

½ cup flax seeds (65 grams)

285 grams water

subheading: Ingredients for the Day of Baking:

All of the Levain

All of the Soaker

200 grams dark rye flour

130 grams bread flour

180 grams water

18 grams salt

2 tablespoons molasses

Directions at true-north-kitchen.com

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