Danish Rye Sourdough Seed Bread
- 30m Prep Time
- 55m Cook Time
- 1h 25mReady In
A hearty Danish rye sourdough bread packed with seeds and whole grains. This fiber-rich loaf uses a fermented sponge for deep flavor and gut-friendly benefits.
Ingredients
- 88.7 ml whole rye berries
- 88.7 ml whole wheat berries
- 88.7 ml sunflower seeds
- 88.7 ml flax seeds
- 118 ml sourdough starter
- 414 ml water
- 9.86 ml fine sea salt
- 9.86 ml honey
- 4.93 ml molasses
- 95 g rye flour
- 128 g whole white wheat flour
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.9 mg
- Iron: 0.72 mg
- Magnesium: 37.6 mg
- Phosphorus: 79.1 mg
- Potassium: 98.9 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 88.7 ml whole rye berries
- 88.7 ml whole wheat berries
- 88.7 ml sunflower seeds
- 88.7 ml flax seeds
- 118 ml sourdough starter
- 414 ml water
- 9.86 ml fine sea salt
- 9.86 ml honey
- 4.93 ml molasses
- 95 g rye flour
- 128 g whole white wheat flour
Let's Cook
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Step 1.
In a coffee grinder, pulse the whole rye berries and whole wheat berries until cracked, about 8 to 10 pulses. Do not grind into meal. If using pre-cracked grains, skip this step.
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Step 2.
In the same coffee grinder, pulse the sunflower seeds and flax seeds 3 to 4 times just to break them. Do not over-process.
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Step 3.
In a large mixing bowl, combine the cracked rye and wheat, the pulsed sunflower and flax seeds, the sourdough starter, and the water. Stir well to combine.
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Step 4.
Cover the bowl with a plastic bag and let the sponge sit at room temperature (about 70°F) for at least 8 hours, or up to 24 hours.
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Step 5.
After the sponge has fermented, add the fine sea salt, honey, and molasses to the sponge. Stir to combine.
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Step 6.
Gradually add the rye flour and whole white wheat flour, a little at a time, stirring until the mixture becomes a thick, sticky dough similar to cookie dough. You may need slightly more or less flour depending on moisture absorption.
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Step 7.
Cover the bowl with a plastic bag and/or a dish towel, and let the dough rest at room temperature for another 1 to 2 hours. This second fermentation enhances nutrition but can be skipped if short on time.
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Step 8.
Preheat the oven to 375°F. Lightly oil an 8½-by-4½-inch loaf pan.
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Step 9.
Scoop the dough into the prepared loaf pan, spreading it evenly. Smooth the top with a spatula or wet fingers.
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Step 10.
Score the top of the dough lengthwise down the middle with a knife to prevent cracking during baking.
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Step 11.
Bake the loaf for 45 to 55 minutes, checking at 45 minutes. The bread is done when the edges look set and the internal temperature reaches 190 to 210°F. A skewer or thermometer inserted into the center should come out clean.
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Step 12.
Allow the baked bread to cool completely in the pan on a wire rack before removing from the pan or slicing.