Traditional Rye Bread

This recipe is a marriage between my late mother’s recipe and the recipe of one of her best friends, Audrey, who helped me to find this original. There are probably as many variations of rye bread in Denmark as there are wheat breads in Europe. In the good old days, you would start with a ‘rye bread mother’, which would be a large tennis ball-size portion of the last unbaked rye bread you had made, kept for next time. These ‘mothers’ have passed down from one generation to another – I don’t