Side dish
Danish Rye Bread
This Danish rye bread starts by boiling rye grain, which gives it a distinct texture and depth. It’s a hearty, dense loaf packed with seeds, perfect for open-faced sandwiches or alongside a meal. The dough benefits from a long, slow rise, which you can do in the refrigerator for up to 24 hours, making it a good make-ahead option. Just be sure to let it cool completely before slicing to ensure the best texture.
54 minServes 4
Method
9 steps · 54 min total
- 01
Boil Rye Grain
Combine the 200g rye grain and 3/4 cup water in a saucepan and bring it to a boil. Cover the pan and let it simmer for 2 to 3 minutes. - 02
Mix Wet Ingredients
Transfer the hot rye grain to a large mixing bowl. Add the 3/4 cup dark beer, 3/4 cup buttermilk, and 1 tsp salt, stirring to combine.
