Rye bread, I have sweet memories of rye bread with butter and cheese. If I close me eyes I can still remember the taste and the deliciously moist texture. So when I saw the Danish rye bread recipe in The Green Kitchen cookbook, I knew this one was for me. And yes, David and Luise have proven themselves again… they create truly great recipes. And I am very happy to share this one with you today. I made some small modifications (left out the fennel seeds and cranberries, and used raisins instead), but for the rest the recipe is the same. It was really nice to read that they have tried over and over again to make a version of the bread that would not take 24 hours to prepare… but quality is so much more important than time, that their conclusion was that it should take 24 hours, point.
During the macro nutrients and over nutrition course I followed at the university of Wageningen, two terms are discussed that impact food intake. The terms are: satiation and satiety. Have you ever heard of them?
Satiation is often defined as the feeling of satisfaction and fullness that occurs during a meal and that makes you stop eating. Satiation determines how much food is consumed during a meal. It is your immediate reaction to the ingestion of food: the drive that causes you to stop eating.
Satiety is defined as the feeling of satisfaction that occurs after a meal and prevents you from eating until the next meal. Satiety determines how much time passes between meals.
Interesting isn’t it?
The Danish rye bread is heavy, moist and full of texture and flavour and will satisfy you for hours!
Although it is lengthy and your hands get dirty… I really advice you to give it a try, it is worth it!
dark Danish rye bread
home made rye bread with raisins
- 190 gr whole rye grains
- 60 gr sunflower seeds
- 500 ml boiling water
- 250 ml greek yoghurt room temperature
- 3 tbsp honey raw
- 1 tbsp sea salt
- 125 gr raisins sultana
- 5 tbsp carob powder (johannesbroodpitmeel)
- 4 tsp dry yeast
- 400 gr whole rye flour
- 150 gr whole spelt flour
- 60 gr light spelt flour
place the rye grains and sunflower seeds in a bowl and add 500 ml boiling water. Set aside for 15 minutes
add the yoghurt, honey, salt, raisins and carob powder (or cacao powder) and stir with a wooden spoon. Use your fingers to test the temperature of the mixture, should be just warm
stir in the yeast
add the rye flour and mix until you have a smooth batter. Cover the bowl with clingfilm and leave for 1 hour at room temperature, until the dough is slightly bubbly
Gradually add in enough of the spelt flour to form a dough. Turn out onto a floured work surface. Knead for about 5 minutes, adding the remaining spelt flour until it is firmer, but still slightly sticky and quite heavy. Form it into a ball and return to the bowl. Slap some water on the top with your hands. Cover with clingfilm and chill for 8–10 hours, or overnight
Place the dough into a 1 kg oiled loaf tin and press down with your fists to get rid of any air pockets. I have used both parchment baking paper and a bit of oil, to make sure the bread will not stick to the sides.
The dough should be quite sticky. Brush the top with water and dust it with rye flour. Cover with a kitchen towel and set aside to rise slightly for 2 hours.
Preheat the oven to 200 degrees Celcius. Bake the loaf on the lowest shelf for 1 hour. Turn off the heat and leave the loaf in the oven for a further 15 minutes.
Remove from the tin and leave to cool on an wire rack for at least 4 hours. This is important to allow the bread to set, which makes it easier to cut. Keep for about one week.