Danish Sourdough Rye Loaf with Rye Kernels and Seeds

What you need

• 125 g (1/2 cup) ripe rye sourdough starter, 100% hydration, fed and bubbly
• 560 g (4 1/2 cups) dark rye flour, 230 g for the leaven, 330 g for the dough, plus extra for dusting
• 50 g (1/3 cup) cracked rye kernels
• 100 g (2/3 cup) sunflower seeds, plus a few for the top
• 50 g (1/3 cup) linseeds, flaxseeds
• 12 g (2 tsp) fine sea salt
• 660 ml (2 3/4 cups) water, 290 ml cold, 150 ml boiling, 220 ml lukewarm
• 1 tbsp neutral oil, for the tin

Method

Restated from the original video

1. 1

   In a large bowl, stir the starter with 230 g of the rye flour and 290 ml of cold water into a loose paste. Cover.

2. 2

   In a second bowl, combine the rye kernels, sunflower seeds and linseeds. Pour over 150 ml of boiling water and cover.

3. 3

   Leave both bowls at room temperature for 10-12 h, overnight.

4. 4

   Check that the leaven is bubbly and smells sweet-sour. The seeds will have soaked up all the water.

5. 5

   Add the soaked seeds, the remaining 330 g of rye flour, the salt and 220 ml of lukewarm water to the leaven. Mix with a sturdy spoon for 2-3 min, until no dry flour is left. Rest 10 min.

6. 6

   Brush a 2 l (30 x 11 cm / 12 x 4 1/2 in) loaf tin with oil, line the base with baking paper and dust the sides with rye flour.

7. 7

   Spoon in the sticky dough and smooth the top with a wet spatula. Scatter a few sunflower seeds over it and dust generously with rye flour.

8. 8

   Leave at room temperature until the surface cracks and the dough has risen by about a third, 1 1/2-3 h.

9. 9

   Heat the oven to 230 °C (450 °F) for 30 min, with a tray of hot water on the bottom shelf.

10. 10

    Bake the loaf for 15 min, then lower the oven to 190 °C (375 °F). Bake until a thermometer in the center reads 95 °C (203 °F), 55-60 min more. Turn the tin around halfway.

11. 11

    Tip the loaf out of the tin and cool it on a rack. Wrap it in a clean cloth.

12. 12

    Wait until the loaf is completely cold, at least 5 h and ideally a full day, before slicing. The crumb needs time to set.

13. 13

    Slice thinly with a serrated knife and serve as the base for open sandwiches.

Imported from nordickitchenstories.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.