This seedy rye bread makes the most delicious and filling breakfast toast, and it is good for you.
Danish Rugbrod
Ingredients
Soaker
- 2 1/2 cups Bob's Red Mill 7 Grain hot cereal
- 1 cup raw sunflower seeds
- 1 cup raw pumpkin seeds
- 1/2 cup flax seeds
- 2 2/3 cups water
Dough
- 2 cups dark rye flour
- 2 cups bread flour
- 1 teaspoon instant dry yeast
- 1 1/2 cups water
- 4 teaspoons salt
Instructions
Night Before Baking
- Combine all the soaker ingredients in a medium sized mixing bowl. Cover and let sit overnight.
- Combine both flours, water, and yeast in a large mixing bowl (not the salt yet). Stir to combine, knead briefly if needed to make a cohesive mixture. Cover and let sit overnight.
Next Day/At least 8 hours later.
- Grease a 13 x 4 pullman pan or standard loaf pan with butter. Dust with rye flour. (If you don't have a pullman pan, you can use a small sheet pan as a lid for your loaf pan.)
- Combine soaker, flour mixture, and salt in the bowl of a stand mixer, and use a paddle or hook attachment to to mix on low speed until well combined.
- Transfer the dough to the prepared pan. Smooth out the top, and sift a small layer of rye flour on top.
- Place the lid or cover on the pan and allow to rise for at least 90 minutes and no more than 3 hours. Check regularly to ensure it doesn't over-rise. Speed will depend on the warmth of your kitchen.
Baking
- Preheat oven to 500 degrees.
- Bake the loaf with the lid/cover for 15 minutes.
- Reduce the heat to 400, and bake another 15 minutes.
- Remove the lid, reduce the heat to 325, and bake uncovered another 45 minutes.
- Remove from the oven and immediately turn the loaf out onto a wire rack set on a baking sheet.
- Return the loaf to the oven for another 10 minutes.
- Remove loaf from oven and allow to cool at least 3 hours before slicing.
- Slice thin and toast slices, serve with butter and jam.