Easy Overnight Danish Rye Bread (Rugbrød)

true-north-kitchen.com

Catalabella

subheading: For the Soaker:

2 ½ cups (375 grams) 7 grain hot cereal mix such as Bob’s Red Mill brand or rye chops see note below

1 cup (142 grams) sunflower seeds

1 cup (152 grams) pumpkin seeds

½ cup (71 grams) flax seeds

2 ⅔ cups (613 grams) cold water

subheading: For the Dough:

2 cups (248 grams) dark rye flour I use the Bob’s Red Mill brand, plus more for dusting the pan and loaf

2 cups (295 grams) bread flour

1 teaspoon (3 grams) instant dried yeast

1 ½ cups (353 grams) cold water

4 teaspoons (23 grams) salt

¼ cup (80 grams) molasses

Butter for greasing the pan

subheading: Special Equipment Needed:

Stand mixer

13 x 4 inch pullman loaf pan with lid

Directions at true-north-kitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer