Eva Solo bread baking pans. Recipe for Danish sourdough bread.

Use our new Eva Solo bread baking pans and bake traditional Danish rye bread with seeds, perfect for preparing delicious and nutritious sandwiches. This recipe will allow you to prepare two loaves of sourdough rye bread, filled with healthy grains and seeds.

Ingredients

• 520 g of chopped or shelled rye grains
• 250 g of sunflower seeds, pumpkin seeds or a mixture of your favorite seeds
• 7.5 ml boiling water
• 600 g of rye leaven
• 600 g rye flour (preferably at least whole grain)
• 3 dl of water
• 30 g of salt
• 20 g of dark malt flour

Preparation

1. Pour boiling water over the grains and seeds, cover and leave for several dozen minutes
2. Combine 600 g of rye sourdough, all soaked grains and seeds and the remaining ingredients in a mixing bowl. Mix the dough for 5-10 minutes to obtain a uniform consistency, preferably using a mixer with a spiral hook.
3. Divide the dough into two 3.3 liter Slip-Let® or ceramic coated rye bread tins (to avoid using baking paper and greasing the tin). Press the dough into the corners of the pan, then smooth it out with a damp hand or a soft spatula. For extra crunch and decoration, sprinkle additional seeds on top of the loaves, lightly pressing them into the surface of the dough.
4. Poke a few holes in the dough using a fork or skewer, making sure the holes go all the way to the bottom of the pan.
5. Set the loaves aside in a warm place until they double their initial volume or until "holes" appear on their surface. If you have an oven with a steam and knead function, you can use it to reduce the rising time by a few hours.
6. Bake the loaves for 15 minutes at 250 degrees Celsius, then for 45 minutes at 180 degrees Celsius. Baking time may vary slightly depending on the type of oven and bread tin you use. To make sure the loaves are done, insert a kitchen thermometer into the center of the loaves - they are ready when the internal temperature is 98 degrees Celsius.
7. For a crispy crust, remove the loaves from the pans while they are still warm. For a soft crust, leave the loaves to cool in the tins.

TIP: Sourdough rye bread stays fresh for a longer time - longer than bread baked with yeast. For even longer freshness, try freezing one loaf as soon as it cools down. Later, after defrosting, it will be almost as tasty as freshly baked. Do not store rye bread in the refrigerator because it dries out faster.