Danish style wholegrain loaf
Extremely flavorful and tasty. Amazing crust!
Stage 1
100g rye flour
100g lukewarm water
10g rye starter
Mix into a ball, let ferment 12-16 hours, until expanded, spongy and light colored inside and smelling acidic
Stage 2
All of the above
650g lukewarm water
650g rye flour
100g sunflower seeds
100g flax seeds
30g salt
Bread spices, if desired (I used ground caraway)
Mix everyting together. It will be relatively stiff. Let ferment 10-14 hours, depending on temperature and your schedule. The dough has to expand, be spongy inside and show pinholes on the outside. You can speed this process up or slow it down by placing your bowl in warmer or cooler place.
Stage 3
All of the above
500g whole wheat flour
400g dark beer or bread kvas
150-200g lukewarm water, as needed
Mix preferment with beer, mix in the flour, add small amounts of water until you’re happy with the consistency of the dough. It has to be really soft. Let rest 20 minutes. Place in prepared pans. Let proof in a lukewarm place until the dough reaches the rim of the pan. Dock or score. Brush generously with water, sprinkle with seeds, pushing them gently in. Bake in descending temperature: 475/10 minutes, 425/20 minutes, 395/30 minutes, until dark brown and sounds hollow when thumped on the bottom. Remove from pans, brush again with water and let cool completely before slicing
This amount of dough made one large ikea pan and one 8×4 in. I will have to adjust next time for two big pans.
