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  • Writer's pictureAnita Hippogriff

Sourdough Seeded Danish Rye Bread⁣⁣

This dense, sour, nutty bread has become my absolutely favorite bread to eat. I adapted this recipe from the book Artisan Sourdough Made Simple by @theclevercarrot, a wonderful book that I highly recommend for anyone interested in making sourdough bread.⁣

The biggest change I made to the recipe was to use 100% whole grains, freshly milled in my @wolfgangsmockmill stone grain mill. The flavor of bread made from freshly milled grains is incomparable.⁣

This bread keeps very well for many days in the fridge, in a ziploc bag or plastic wrap.⁣


75g active sourdough starter⁣

360g warm water⁣

20g unsulphured molasses⁣

240g whole rye (pumpernickel) flour⁣

150g whole wheat flour⁣

5g fine sea salt⁣

60g sunflower seeds, plus extra for sprinkling⁣

20g sesame seeds, plus extra for sprinkling⁣

Mix starter, water, and molasses in a large ceramic or glass bowl. Add flours and salt and mix until a sticky dough forms. Mix in sunflower and sesame seeds. Cover with plastic wrap and leave in a warm place for 24 hours.⁣

Preheat oven to 400°F. Prepare a loaf pan, either by lining it with parchment paper, or by thoroughly buttering it and sprinkling with cornmeal. Put dough into ⁣the loaf pan and smooth out the top. Sprinkle with seeds. Place in oven and bake for 1 hour.⁣

Cool on a wire rack, remove from loaf pan, slice, and enjoy!⁣

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