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Danish Rye Bread

Danish · Side · Medium

Danish Rye Bread

Total
6 hr 45 min
Prep
5 hr 30 min
Serves
20
Calories
140
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A dense, seeded rye loaf with a malty edge from dark beer and a little buttermilk tang. Thin slices hold up well under generous toppings.

Whole grains and seeds give Danish Rye Bread a close, moist crumb rather than the airy texture of a wheat loaf. Scalding cracked rye softens it before mixing, while beer and buttermilk bring depth without maintaining a sourdough starter.

Use cracked rye, not intact rye berries, and expect a sticky paste rather than an elastic dough. Let the baked loaf cool completely before slicing; warm rye can seem gummy even when fully baked.

HeartySavoryBakingMake AheadVegetarianNut-freeEgg-free

Method

  1. Pour the boiling water over the cracked rye grains in a heatproof bowl. Cover and stand for until the grain has softened and the mixture is lukewarm. Keep the soaking liquid.

  2. Stir in the dark beer and buttermilk, checking that the mixture is below 100°F. Add the instant yeast, salt, sunflower seeds and flaxseeds, then the all-purpose flour and rye flour.

  3. Mix firmly with a sturdy spoon or mixer paddle for until evenly combined. The dough should be a thick, sticky paste; do not knead in extra flour.

  4. Grease a 10-by-5-inch loaf pan at least 3 inches deep with the vegetable oil. Scrape in the dough and smooth with a wet spatula. Cover and rise for until visibly puffy and roughly one-third taller.

  5. Heat the oven to 390°F (200°C). Prick the loaf surface with a skewer and bake for until firm and the center reaches 208°F. Tent with foil if the top darkens early.

  6. Cool in the pan for , then turn onto a rack. Cool for before cutting into 20 thin slices.

Forkue tips

  • Spoon the flours lightly into the measuring cups and level them; packed flour makes an already dense loaf dry.

Storing and reheating

Wrap the fully cooled loaf and keep at room temperature for up to 3 days. Freeze sliced bread for up to 3 months and toast slices directly from frozen.

Kitchen gear

Large loaf panTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

140Calories
5gProtein
24gCarbs
3gFat

Danish Rye Bread: FAQ

Is this the same as a light rye sandwich loaf?

No. It contains much more rye, soaked grain and seeds, giving a dense slice suited to open-faced toppings.

Why is the loaf sticky when sliced?

It may still be warm or underbaked. Check the center temperature before removing it and give the crumb its full cooling time.

How do I store and reheat Danish Rye Bread?

Wrap the fully cooled loaf and keep at room temperature for up to 3 days. Freeze sliced bread for up to 3 months and toast slices directly from frozen.

How long does Danish Rye Bread take?

About 6 hr 45 min in total: 5 hr 30 min prep and 1 hr 15 min cooking.

What do I need to make Danish Rye Bread?

The key ingredients are cracked rye grains, dark beer, buttermilk, instant yeast, sunflower seeds and flaxseeds, plus pantry basics.

Any tips for Danish Rye Bread?

Spoon the flours lightly into the measuring cups and level them; packed flour makes an already dense loaf dry.

Cook this next

More cracked rye grainsMore dark beerMore buttermilkMore instant yeast