Saw a Rudbrød recipe post here the other day and I had to try it! Had a great Smørrebrød lunch with this loaf today.
166g whole wheat
366 g rye flour
10 g salt
500 g water
100 g mature sourdough starter
150 g dry seeds (sunflower, pumpkin, black and white sesame seed, flaxseed, and chia seeds)
Mix everything together in a large bowl and proof for 6-8hrs, stirring with a spoon every hour or so until it rised by around 10-20%. Coat with more seeds and dump into a greased loaf pan, cover and refrigerate ~12 hours. Before baking, take out of fridge and let warm up for ~1 hour while oven is preheating. Bake 240C/50OF for 10 minutes, then 180c/350F for 40 min until internal temp is 97C.
by tingalism
9 Comments
oh I’m saving this, it looks wonderful
This looks super good!
Looks like a must try myself. Great looking !
Rugbread
If I may: -boil a potato and let it cool.
Spread some good quality butter on a slice of this rugbrød, place the cold potato sliced on bread, and top with a little mayo, chives, salt, pepper and bacon crumble.
Looks great. We call it “ Roggebrood”
Light as an anvil.
I would absolutely crush that loaf, it looks amazing. I like me some seedy breads
er du dansker?:)