Rugbrod Danish Seeded Sourdough Rye
Ingredients
- 3/4 c sunflower seeds, cracked
- 3/4 c golden flax seed
- 3/4 c whole wheat berries, cracked
- 3/4 c rye berries, cracked
- 2 tbs malt syrup
- 4-4-1/2 c waterk
- 1-1/2 c sourdough starter
- 3 c all purpose flour
- 3 c rye flour
- 1 tbs kosher salt
- 3 tbs sauce darkerner (klitche nbouquet)
Instructions
- To a large bowl add the first 7 ingredients, mix well, cover and let sit overnight in fridge or 8 hours room temp.
- After restting time, mix in the rest of the ingredients, stir well, cover and let sit 2 hours.
- Divide content to two greased standard loaf pans(8.5 x.4.5), smooth out the surface, cover and let rise another 2 hours.
- preheat oven to 365, bake 1 hour, remove to a cooling rack, wait at least 4 hours before tryign the bread.