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Jacob Rosendahl 🇩🇰🍞🇩🇰
@bread_by_rosendahl

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R E C I P E 👇🏻 100% RYE BREAD WITH SOFT SEEDS 🤎 200 g water 200 g rye flour 100 g sourdough discard 200 g sunflower seeds 80 g pumpkin seeds 40 g sesame seeds 430 g boiling water 350 g rye flour 18 g salt 20 g color for sauce/gravy or dark malt flour Bowl 1: Mix 200 g water, 200 g rye flour and 100 g sourdough discard until combined. Bowl 2: Mix 200 g sunflower seeds, 80 g pumpkin seeds, 40 g sesame seeds and 430 g boiling water. Cover both bowls and leave at room temp over night or about 12 hours. Add all ingredients incl water from bowl 2 into bowl 1. Add 350 g eye flour, 18 g salt and 20 g color for sauce/gravy or dark malt flour. Mix it all together until well combined and let it rest for 1 hour at room temp. Pour the dough into a 10×10×26cm bread form/mold. Use a bit of oil or butter on the inside, if you don't have a non stick coated form. Leave it covered at room temperature until it rises about 1 cm from the top of the form or small holes appear on the surface. Sprinkle a bit of water on top and add a mix of seeds (start with the biggest seeds so they'll stick to the dough). Bake for about 90 minutes at 190°C/374°F (fan off). Let it cool on a wire rack and then wrap it in a kitchen towel. Wait about 24 hours before you cut it or it might be too dense. Store in a plastic bag or with the open end facing down towards the chopping board. You can also slice it and store it in a plastic bag in the freezer for about 3 months. Please let me know what you think by tagging @bread_by_rosendahl if you try it 😘 Enjoy! #rugbrød #ryebread #baking #realbread #naturallyleavened #organic #vegan #food #foodie #f52grams #feedfeed #eeeeeats #reels #homemade #slowfood #roggenbrot #healthyfood #tastyfood #smørrebrød #sourdough #surdej #sauerteig #surdeg #lievitomadre #natural