Name: Danish-Style Rye Bread
Yield: Makes one 23 cm tin loaf
Cuisine: Danish
Ingredients: 300 g room-temperature tap water, about 24°C; 2 teaspoons fine granulated active dried yeast or instant yeast; 150 g room-temperature water, about 24°C; 200 g strong white bread flour; All of the sponge; 300 g rye meal or dark rye flour; 2 teaspoons fine sea salt; 150 g dark rye flour

Preparation info

Makes
one
23 cm tin loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

This is the classic bread that’s buttered and used as a base for many, but not all, smørrebrød, or Danish open-faced sandwiches. It has a moist, cakey texture that makes it a perfect base for substantial toppings like the smørrebrød on the next page.

Ingredients

Sponge

150 g room-temperature water, about 24°C
2 teaspoons fine granulated active dried yeast or instant yeast</

Method

For the sponge, whisk water and yeast together in a medium glass bowl. Stir in the rye flour. Cover the bowl with clingfilm and let the sponge ferment 8-12 hours; the sponge will appear bubbly from the side but the top will remain flat. If it’s warm in the kitchen, it will be ready after only 8 hours.
For the dough, whisk the water and yeast together in the bow