For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a much more central role. The whole grain is a mainstay in dark, hearty breads.
This week on “Good Food,” chef Trine Hanhemann shares her recipe for “Malted Rye Bread with Mixed Seeds” from her new cookbook “Scandinavian Baking.” This classic Danish rye bread gets its bluish hue from malt flour and its crunch and bite from cracked whole rye, sunflower seeds, poppy seeds and linseeds. Hanhemann says this bread is perfect for making smørrebrød — thinly sliced, open-faced sandwiches toppedwith any combination of ingredients such as avocado, cottage cheese, sliced cooked potatoes, chives, kale and hardboiled eggs.
Hanhemann’s passion for rye extends beyond the kitchen. She wants to reintroduce heritage rye seeds into the American agricultural landscape. Working in collaboration with Norway’s Svalbard Global Seed Vault, Hanhemann co-founded The Rye Bread Project. The project has donated 24 varieties of heritage rye seeds to farmers, farmers markets and organic research organizations since it got off the ground in 2010.
Trine Hahnemann’s “Malted Rye Bread with Mixed Seeds”
This recipe will fit a 3 quart (3 liter) loaf tin. Trine suggests using a 12-inch x 4-inch x 4-inch (30-centimeters x 10-centimeters x 10-centimeters).
Yield: Makes one loaf of bread
Day One Ingredients
14 oz (400 g) Rye Sourdough Starter (recipe follows)
3⅛ cups (750 ml) lukewarm water
2 tbsps honey
1½ tsp salt
4¼ cups (500 g) stoneground rye flour
1⅔ cups (200 g) strong white flour
2 tbsp pure malt flour
Rye Sourdough Starter Ingredients
1½ cups (350 ml) buttermilk
1⅔ cups (200 g) stoneground rye flour
Day Two Ingredients
10½ oz (300 g) cracked whole rye
¾ cup (100 g) sunflower seeds
⅓ cup (50 g) poppy seeds, plus more for the top
⅓ cup (50 g) linseeds
1 cup (250 ml) cold water
Flavorless oil like grapeseed, for the tin
Instructions
Mix the buttermilk and rye flour, cover, and leave at 72°F to 77°F (22°C to 25°C) for 2 to 3 days (about 30 to 36 hours). When small bubbles start to appear, along with a bit of a sour smell, you’ll know that it’s fermenting and ready to be used.
Day One
Dissolve the sourdough in the lukewarm water in a large bowl, then add the honey. Now stir in the salt and flours with a wooden spoon, or in a food mixer fitted with a dough hook, until well mixed. Cover the bowl with a dish towel and let it rise for 12 to 24 hours at room temperature.
Day Two
For the starter: Add the cracked rye, all the seeds and the water to the remaining dough and stir with a wooden spoon until smooth. It’s a runny dough that cannot be kneaded with your hands at all. Take 3 tablespoons of the mixture, seal it in an airtight container, and place in the refrigerator; this becomes the Rye Sourdough Starter for the next time you bake the bread (it will need to rest for at least 3 days, but will last up to 8 weeks).*
To bake: Lightly oil a 3 quart (3 liter) loaf tin. Pour in the dough and cover with a damp dish towel. Allow the dough to rise in a warm place for 3 to 6 hours, or until the dough has almost reached the top of the tin. Dredge with poppy seeds so the bread is almost covered.
When you’re about ready to bake, preheat the oven to 350°F (180°C). Transfer the loaf tin to the oven and bake for 1 hour and 45 minutes. Once it’s done baking, remove the bread from the tin immediately and allow to cool on a wire rack.
To serve: This malt rye bread is lovely when freshly baked but difficult to slice, so it’s really better eaten the day after it’s been baked.
*Note: For all subsequent loaves, you will only need 3 tablespoons of the mixture of the sourdough starter; the 14 ounces (400 g) is just for your first attempt.
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FAQs
This high fiber content makes rye bread good for your heart and capable of helping lower blood pressure and cholesterol. Because it takes longer to digest than refined carbs, it's good for your gut health and helps you feel fuller longer, contributing to healthy weight management.
What kind of seeds does rye bread get much of its distinctive Flavour from? ›
A–The rye flavor in a rye bread comes from a combination of rye flour, caraway seeds and yeast. The sour flavor results from the addition of something with an acidic flavor–usually a sour dough culture or vinegar.
How to eat rugbrød? ›
Whether you're enjoying it for breakfast, lunch, or as a snack, there are several delicious ways to savor this traditional bread.
- Open-Faced Sandwiches. ...
- Toppings and Spreads. ...
- Toasted with Butter and Jam. ...
- Accompaniment to Soups and Stews. ...
- Topped with Eggs.
The ingredients list for authentic Danish rye bread is refreshingly minimal, typically consisting of rye flour, water, salt, and perhaps a touch of honey or malt syrup for sweetness. Some recipes may also incorporate additional grains or seeds for added texture and nutrition.
Is rye bread with seeds healthy? ›
Rye bread is among the most recommended food for anemia. Above all, it is a treasure trove of vitamins. The outer layer of the endosperm rye grains, just like wheat, is rich in minerals and vitamins, especially those of the B group. Rye seeds contain polyphenols, which have antioxidant activity.
Is it okay to eat rye bread every day? ›
The answer is yes but with conditions. Rye bread is a healthy choice for most people. It is a good source of fiber and other nutrients and has been linked to a lower risk of heart disease, cancer, and type II diabetes.
What's the difference between rye seeds and caraway seeds? ›
A lot of consumers think that caraway is rye, but it's not; rye is a grain, caraway is a spice. And what we all call caraway “seed” is actually the fruit of the caraway plant.
Is seeded rye bread better for you than white bread? ›
Rye bread also contains small amounts of zinc, pantothenic acid, phosphorus, magnesium, calcium, and other micronutrients. Compared with regular breads, such as white and wheat, rye bread is typically higher in fiber and provides more micronutrients, especially B vitamins ( 1 , 2 , 3 ).
What are the little black seeds in rye bread? ›
Chernushki (the Russian plural for Chernushka) are the tiny black seeds that you might see more formally written about as Nigella. While they have a bit of a peppery flavor, they aren't related to peppercorns. The word chernuyi in Russian means “black,” which is what they are—very deep, dense, black in color.
What is a traditional sandwich in Denmark? ›
Smørrebrød is a Danish open-faced sandwich with a slice of rye bread, salted butter, and a variety of ingredients. The variant with potato is a classic which is especially tasty in June and July when the Danish potatoes grown in the open field are in season. It is also one of the only vegetarian variants of smørrebrød.
Popular toppings are leverpostej (liver paté), with fried mushrooms and bacon, herring with lettuce, boiled egg, and pickled onion, roast pork with sweet and sour cabbage, and smoked salmon topped with shrimps, dill and lemon.
How long does rugbrød last? ›
It's traditionally served with butter or as the base of a smørrebrød, an open-faced sandwich with cold cuts, smoked fish, cheese…etc. The bread lasts well over a week, eventually becoming dry enough that it can be sliced thin and used as a crisp/cracker.
What is the most popular bread in Denmark? ›
Ask any Dane living abroad what Danish food they miss most and they'll respond: Danish rye bread! The first recipe of Danish rye bread goes back to 1703, but Danes have eaten rugbrød for more than a thousand years. Today, rye bread is still an absolute essential in Nordic cuisine.
Is malted rye bread good for you? ›
Strong Bones and Tissues. A diet that includes rye bread helps build healthy bones and tissues throughout the body. This is thanks to a swath of nutrients, like the calcium and manganese it contains, as well as iron that builds red blood cells and B vitamins that promote cell growth and repair.
Is danish rye bread healthy? ›
Rye bread has been linked to several potential health benefits, including better blood sugar control and improved heart and digestive health. Rye bread tends to have a darker color and stronger, earthier taste than regular white and wheat bread, which is one reason why many people enjoy it.
Is danish bread better for you? ›
Warburtons Danish Light White Bread: 8/10
Verdict: If you're watching your weight, then going for a lighter bread option might be a good choice. It really does what it says on the packet, with only 50 calories per slice plus low fat and saturated fat.
Is rye bread the healthiest bread? ›
Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads. And whilst it's not entirely gluten free, it does contain less gluten than regular wheat bread alternatives.
For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a much more central role. The whole grain is a mainstay in dark, hearty breads.