The story of this preparation

I made this when I was exploring my Danish roots alongside smorrebrod and grogg. I thought it had a great, deep flavor. I also liked the texture of all of the seeds.

What this moment held

Inspired by

Exploring the roots of my maternal great grandmother from Denmark

Moment

Return to tradition

Why this version matters

First time making it

Recipe snapshot

Servings: 1
Prep time: 35 minutes
Cook time: 1 hour 30 minutes

Ingredients

262g (1 1/3 cup) sourdough starter, bubbly and active
630g (2 1/2 cup) warm water (about 90°F/32°C)
35g (1 3/4 tbsp) unsulphured molasses
368g (4 cups) rye flour
315g (2 1/2 cup) bread flour or all-purpose flour with 36g vital wheat gluten
53g rye flakes (optional)
9g (1.75 tsp) salt
105g (3/4 cup) sunflower seeds
105g (3/4 cup) pumpkin seeds
52g (1/3 cup) sliced almonds
78g (1/3 cup) flax seeds
35g (3.5 tbsp) sesame seeds
Oil for greasing the pan
Extra seeds for topping (optional)

Directions

Prepare the Dough

In the bowl of a stand mixer, combine the sourdough starter, warm water, and molasses. Mix briefly to dissolve. Add the rye flour, all-purpose flour, vital wheat gluten, rye flakes if using, and salt.
Knead the Dough

Using the dough hook, mix on low speed for 3-4 minutes until the dough comes together. Increase the speed to medium and knead for 6-8 minutes. The dough will be sticky but smooth.
Add the Seeds

Add the sunflower seeds, pumpkin seeds, flax seeds, and sesame seeds, or your choice of seeds/nuts. Mix to incorporate.
First Rise

Cover the dough and let it rise at room temperature for 24 hours. It should become bubbly and slightly puffy.
Prepare the Pan

Lightly oil a 13 x 4-inch Pullman pan. Transfer the dough to the pan and smooth the top with a damp spatula. Sprinkle extra seeds on top if desired.
Second Rise

Cover the pan and let the dough rise for 1 1/2 to 2 1/2 hours, or until it reaches just below the top of the pan.
Bake the Bread

Preheat the oven to 400°F (200°C). Slide the lid onto the Pullman pan. Bake the bread with the lid on for 30 minutes. Take the lid off and bake the bread for an additional 50-60 minutes until golden brown, firm to the touch, and is pulling away from the sides of the pan.
Cool and Slice

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Recipe notes

Use a Pullman pan for even slicing and nice slices for smorrebrod.

Remember next time

Check internal temperature near the end of baking to confirm the center is fully baked.

Rugbrod

The story of this preparation

What this moment held