Danish wholemeal bread

Ingredients for 1 servings:

• 150 g wholemeal rye flour type 1800
• 80 g sunflower seeds
• 2 tbsp sesame seeds
• 2 tbsp flax seeds, whole
• 225 ml water
• 260 g wholemeal rye flour type 1800
• 120 g wheat flour type 1050
• 1 tbsp salt
• 50 g yeast
• 200 ml water
• 50 ml beet syrup
• some butter for the pan and for the bread
• 50 g wheat flour type 1050

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour 5 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 day 2 hours 35 minutes

classic wholemeal bread from Denmark

Don’t worry about the beetroot syrup: the bread won’t taste sweet. Make the dough the day before and let it rest for 24 hours. To do this, mix the 150g wholemeal rye flour, the sunflower seeds, the sesame seeds, and the linseed with the 225ml water and let it stand, covered, at room temperature. On the second day, dissolve the yeast in the 200ml lukewarm water, stir in the beetroot syrup, the 260g wholemeal rye flour, and the wheat flour. Then mix in the dough from the previous day and let the dough rest for 40 minutes under a cloth. Grease a 24cm loaf pan and pour the remaining 50g wheat flour over the dough. Use the flour to loosen the dough from the bowl and pour it into the loaf pan. Let the dough rise again in a warm place under a cloth for 20-25 minutes. Preheat the oven to 250°C. Reduce the oven temperature to 175-190 degrees Celsius and brush the bread with a little water. Then place the bread in the oven and bake for 60-70 minutes. Immediately after removing it from the oven, brush the bread with butter for a crispy crust. After letting it cool for a moment, remove the bread from the pan and let it cool on an upturned wire rack outside the oven.