This bread is hearty, protein packed and delicious! Perfect for the classic smorrebrod! Yummy!!
Yields one 13 x 4 loaf
Soaker
1 Cup sunflower seeds, unsalted
1 Cup hulled pumpkin seeds
1/2 Cup flax seeds
2 1/2 Cups water, cold
Put it all in a bowl the night before, cover and soak overnight.
Dough
2 Cups dark rye flour
2 Cups bread flour
1 Tsp instant active dry yeast
The night before you make the bread, mix these together into a stiff dough. Cover and leave on the counter overnight.
Bread
Soaker
Dough
2 Tsp salt
1/4 Cup molasses
Grease and flour (with rye flour) your 13 x 4 pullman pan and lid.
In a stand mixer with your dough hook, put all ingredients together and mix on low speed until incorporated well (3 – 4 minutes). Dough will be very sticky.
Pour batter into pan, cover and let rise 1 hr.
heat oven to 500 degrees f.
When dough has risen almost to top (1/2 inch from top), put in a 500 degree oven and bake for 15 minutes covered.
Reduce heat to 325 degrees f, uncover and bake an additional 45 minutes.
Remove from pan immediately and cool on a wire rack.
Check out my Nordic Rugbrod vid! https://www.youtube.com/watch?v=vJCtiqov9IQ&feature=youtu.be
I adapted this recipe from True North Kitchen. Original recipe: https://true-north-kitchen.com/easy-overnight-danish-rye-rugbrod/
Enjoy!
~J~
