Rye bread, or Rugbrød as it is called in Danish, is bread packed with different seeds and grains. The bread is, therefore, a very healthy alternative to regular white bread.
9 dl Luke-warm water
2g Dry yeast
20g Psyllium Husk seeds
2 tsp apple cider vinegar
1/2 dl Oil (30g)
3 tsp Salt
2 tbsp Carob
1/2 tsp Coriander or tarragon
1/2 tsp Cardamom
50g Chia seeds
125g Linseeds
100g Sorghum flour
200g Wholegrain rice flour
150g Oatmeal flakes
150g seeds – I use sunflower and pumpkin seeds
Toppings
Poppy seeds
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Take a baking tin, spread some oil inside the form and put the dough in the baking tin to quickly get the bread out. The baking tin I use can contain about 2 1/2-3 L, and you can also use two smaller ones instead.
Brush the bread with beaten eggs and sprinkle poppy seeds on top. I like the bluish look on the bread.
Let the bread rise for 6- 8 hours or overnight. You can use a kitchen skewer to poke holes in the bread if it has raised too much, and I do it no matter what to be on the safe side.
Bake the bread in a cold oven at 200C. For 1 hour and 10 minutes.
Eat & Enjoy!
