Our rye bread recipe - for your Christmas table

Rye bread is a staple in any Danish kitchen, especially for christmas when it’s a must to put under pickled hering with onions, capers and sour cream, fried pork with pickled red cabbage, eggs with mayonnaise, shrimps and dill or other delicious kinds of ‘smørrebrød’ ✨🍽️🍞🎄

At Stedsans we bake in a way where we make sure to keep as much life force as possible in the bread. We use sourdough, long raising time and we make all our flour on our own grain mill to keep the grains alive all the way until they hit the bowl. If you have a grain mill, the recipe will work best. However, you can bake with store-bought flour and grains. Getting split grains outside of Denmark can be a little tricky, but search for it online and it will probably be possible. 

We use an old, local grain variety called ‘svedjeråg’. The old varieties are special because they are not bred for yield. This way they are as ‘intact’ as possible when it comes to how they were originally created from Nature’s hand. Our belief is that the less we tinker with Nature’s creations, the better - for our bodies and for the planet.  

We get our grains for baking from our local mill @limabackakvarn - they have a webshop with lots of other exciting local grains and flours from small-scale, organic grain producers.  

Rye bread – 1 large bread tin

Day 1: dough
450 g rye flour (ground on 1) - preferably ‘Svedjeråg’
350 g split rye grains (ground on 7) - preferably ‘Sve
5,5 dl water
150 g sourdough
12 g salt
Mix the ingredients in a bowl, and cover with a cloth.
Let the dough rest on the kitchen counter until the next day. 

Day 2: nighttime
Add the dough to a large bread tin, greased with olive oil.
Put a cloth over the tin, and let the bread raise overnight on the kitchen counter.  

Day 3: final stretch
Bake at 225 degrees for 1 hour.
Remove from tins and let cool.

Good tips:
It’s best to bake the bread the day before it’s used.
We like to name each bread and to tell it nice thoughts.
Love is, as always, a key ingredient in the recipe.