Rugbrød
This dense, seed-heavy rye bread is eaten in Denmark and used in their classic smorrebrød 9open-faced sandwiches). It is so nutty it almost tastes like a cake, but with 0 added sugar! Its nutritional profile is nearly perfect by itself (14% protein, 57% crabs and 28% fat), and with a protein-rich topping, it makes for the perfect breakfast or snack, especially if you toast it slightly.
Recipe taken from La Cuisine de Bernard.
Ingredients
- 225g rye flour
- 270g wheat flour
- 1 tsp instant yeast
- 10g salt
- 360g rye kernels
- 100g pumpkin seeds
- 100g sunflower seeds
- 60g linseeds
- 315g water
- 65g molasses
Instructions
- Soak the pumpin seeds, sunflower seeds, rye kernels, and linseeds in a large volume of water. Make sure to use a large bowl, as the seeds will take on a lot of water!
- In another bowl, mix the flours, yeast, salt, and water, and knead the dough. It will not feel like a normal bread dough, the consistency closer to that of playdough. place a plastic wrap directly in contact with the dough.
- Let the two rest for > 16h.
- The next day, heat up the oven at ~160°C (fan on).
- Drain the seeds, and squeeze excess liquid with your hands.
- Add the soaked seeds to the dough, add the molasses, and keep mixing with your hands until everything is homogeneous.
- Place this mixture into an oven dish lined with baking paper, and bake for ~1h 50 min.
- Take it out of the oven, place it on a cooling rack, and let it rest until the next day.
- I recommend cutting slices of this bread and toasting them before eating them with your favourite toppings: avocado, margarine, peanut butter + jelly, hummos, cashew spread...