This is the ryebread that I bake most often. It is a variation on the recipe by Aarstiderne called Charlies Ryebread. I have added some sesame seeds and dark malted flour to give it a little extra taste. A little yeast alongside the sourdough secures that the recipe is a success everytime. This is also what makes this recipe a good fit for the busy everyday life. Anyways, if you have a healthy sourdough that you feel confident about, then the yeast is not needed. I most often use a litte dry yeast, just too stay on the safe side, as I have no sacramental feelings about sourdough.

Ingredients

This recipe gives 2 x 1.5 L raised dough.

• 9 dl water
• 5 dl active sourdough
• 3 teaspoons of salt
• 1 tablespoon of sugar
• 400 grams of cracked rye kernels
• 50 grams of sesame seeds
• 600 grams of rye flour
• 2 tablespoons of malted flour
• 0.5 teaspoons of dry yeast

How to

Preparation: 15 min | Raising: 12 hours & 3-4 hours | Baking: 2 hours and 15 min at 160 C

Day 1:

The cracked rye seeds and the sesame seeds are left to soak in half of the water (4.5 dl) over night. The sourdough is refreshed with 2 dl of water and 2 dl of rye flour and left on the kitchen table over night.

Day 2:

Take a teaspoon of the sourdough and drop it into a glass of water. I the dough floats, it is active and ready for mixing with the rest of the ingredients. If not add 2 tablespoons of water and 2 tablespoons of rye flour to the sourdough and stir it. After an hour the sourdough should be reactivated. You can test again with a glass of water. The sourdough should be full of bobles. Save some for your next bake! The sourdough can now be mixed with the rest of the ingredients . It is a rather wet dough and should resemble porridge in consistency. Fill it into two greased bread pans and remember to leave some space for the dough to raise. After 3-4 hours at room temperature the rye breads are ready to get baked. If the dough has reached the edge of the pan and it have small bobles at the surface it is perfect. Poking holes in the bread using a fork or large needle allows for steam to escape the center of the bread. Bake them in a preheated oven at 160 C for two hours (sometimes a little more depending on oven and pans). The aim is to reach a core temperature of at 98 C. You could check with a thermometer.

Good luck!