Danish Rye Bread

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Description

This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

Ingredients

  • 1 cup warm water
  • 1 tablespoon yeast
  • 1 tablespoon white sugar
  • 1 cup rye flour
  • 1 teaspoon yeast
  • 1 teaspoon white sugar
  • ½ cup warm water
  • 1 cup rye flour
  • 1 tablespoon white sugar
  • 1 tablespoon kosher salt
  • 1 cup warm water
  • 2 cups rye flour
  • 1 cup sifted all-purpose flour (Optional)

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 17 hrs 15 mins

Servings: 12

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