- Prep Time15 min
- Total Time2 hours 30 min
Get the best recipe for Danish ryebread without sourdough right here! This healthy and very filling ryebread is a staple in Denmark. It is for us Danes what dal, rice and chapatti are for Indian.
Tasty ryebread without sourdough? Yes, it is possible!
Ryebread is usually made with sourdough. In Denmark you usually have a friend (or a friend of a friend), who has some sourdough to share to start you off. But if you don’t have that option and don’t want to experiment with your own starter, this recipe is perfect! It calls for large quantities of plain yoghurt instead to give it that slightly sour taste. And it works! I am quite a snob when it comes to the quality of ryebread, and I promise you that this recipe makes the real thing! You will not be able to taste the missing sourdough at all.
Scroll down to see the ingredients and steps to make this healthy bread.
The best ways to enjoy ryebread.
The ryebread is very dense, yet moist, and is therefore cut into very thin slices. It is filled with goodness in terms of fiber and seeds so you will not need more than a few slices to feel full.
In Denmark we eat ryebread for lunch every day as open sandwiches piled high with various veg and non-veg toppings like salami, egg, cucumber and tomato or fish. It is also really tasty with butter or jam for breakfast. I have recently found this mustard honey on amazon.in and the taste, texture and colour is 99% like Danish honey (which isn’t too sweet). Such a treat to be enjoying ryebread with honey even during a pandemic, when we can’t travel 🙂
Where to buy the ingredients for ryebread without sourdough in India?
I buy the Josef Marc rye flour online. It may seem a bit costly, but you can make 4 big loaves of ryebread with one kilo rye flour. I buy the True Elements sunflower and flax seeds on amazon.in. Their seeds are always the best quality and never rancid or stale. I also make my healthy crackers and gluten-free crackers with the True Elements seeds.
Yield: 2 loaves of ryebread
I hope you enjoy making this recipe. And eating it, of course. Let me know if you have any questions in the comments below or find me on Instagram @MomMadeMoments_
Ingredients
Directions
Get all your ingredients ready
In a large mixing bowl, mix the yeast and the water
Add the yoghurt, salt, sunflower seeds, flax seeds and rye flakes. Mix well.
Slowly add the 3 types of flour while mixing with a hand blender fitted with dough hooks. You can also use a stand mixer fitted with dough hooks or even a spoon and lots of arm strength, if you wish :-)
When all the flour have been incorporated, mix for another 5 minutes.
Divide the dough between two bread trays. I have used one aluminium and one silicone one here. Both work equally well. Smooth the top with a wet spatula and sprinkle with sunflower seeds.
Let the loaves rise at room temperature for 1 hour underneath a clean kitchen towel. Preheat the oven to 225 degrees Celsius.
Place the risen loaves in the middle of the oven and immediately turn the temperature down to 185 degrees Celsius. Bake for 1 hour and 15 min. The ryebread loaves will not rise more in the oven, so don't worry if they are nearly spilling over the top of the bread tray.
When the breads have been baked, remove them from the oven and take them out of the bread trays. If you want the crust soft, wrap them in cling film while warm and leave them to cool at room temperature. Transfer them to the fridge and let them cool completely before cutting.
Ryebread stays fresh in the fridge for 4-5 days. You can also freeze it for up to 3 months. Happy baking.
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