dark Danish rye bread

Course: Breakfast, Side Dish, Snack
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
waiting time: 12 hours
Total Time: 2 hours 45 minutes
Servings: 25 slices
Calories: 162 kcal
Author: sanne

home made rye bread with raisins

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Ingredients

  • 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

Instructions

  1. place the rye grains and sunflower seeds in a bowl and add 500 ml boiling water. Set aside for 15 minutes

  2. 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

  3. stir in the yeast

  4. 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

  5. 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

  6. 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.

  7. 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. 

  8. 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.

Nutrition Facts
dark Danish rye bread
Amount Per Serving (1 slice)
Calories 162 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 287mg 12%
Potassium 188mg 5%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 3g
Protein 5g 10%
Vitamin A 0.1%
Vitamin C 0.4%
Calcium 2.8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.