Danish Rugbrød

Ingredients

• 7/8c cracked rye
• 7/8c cracked wheat
• 7/8c flax seed
• 7/8c sunflower seed
• 1T malt syrup (honey works)
• 1-3/4c sourdough starter
• 3-1/2c water
• 1-3/4c all-purpose flour
• 1-3/4c rye flour
• 1T salt

Instructions

1. Mix cracked rye, cracked wheat, flax, sunflower seed, malt syrup, sourdough, and water. Let soak at least 8 hours.
2. Add the rest of the ingredients. Let rise 1.5 hours.
3. Divide into two loaf pans. Let rise 1-2 hours.
4. Bake at 360ºF for 1 hour.

Notes

• Next time try 400ºF. Bread was done, but pale crust.
• Origianl recipe uses deciliters instead of cups. 2dl ~= 7/8c
• Original recipe also calls for 2T “gravy browning”
• Origin: NordicFoodLiving.com