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!