Fluffy Danish Rye Bread with Sunflower Seeds

Name: Fluffy Danish Rye Bread with Sunflower Seeds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12 slices
Cuisine: Side Dish
Ingredients: Rye flour; Bread flour; Lukewarm water; Sunflower seeds; Sunflower oil; Honey; Salt; Dry yeast; Sunflower seeds; Rolled oats

A Hearty and Nutritious Nordic Delight

This traditional Danish rye bread, packed with sunflower seeds, is light and fluffy, making a perfect accompaniment to any meal.

3 h 30 min
12 slices
Intermediate

Ingredients

For the Bread

Rye flour

3 cups

Bread flour

1 ½ cups

Lukewarm water

1 ¾ cups

Sunflower seeds

1 cup

Sunflower oil

2 tbsp

Honey

1 tbsp

Salt

1 tbsp

Dry yeast

2 ¼ tsp (1 packet)

For the Topping

Sunflower seeds

¼ cup (for sprinkling)

Rolled oats

1 tbsp

Preparation

Preparing the Dough

Activate the yeast

In a large mixing bowl, combine lukewarm water, honey, and dry yeast. Let it sit for 5–10 minutes until foamy.

Combine dry ingredients

Add rye flour, bread flour, salt, and sunflower seeds to the yeast mixture. Mix until well combined.

Knead the dough

Knead the dough for about 10 minutes until smooth and elastic.

Rising the Dough

First rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours or until doubled in size.

Do not let the dough over-rise, as it can affect the texture of the bread. If your kitchen is cold, preheat the oven for a couple of minutes, turn it off, and let the dough rise inside with the oven light on.

Cooking Process

Shape the loaf

Once the dough has risen, punch it down and shape it into a loaf.

Second rise

Place the shaped dough into a greased 9x5 inch loaf pan, cover with a towel, and let it rise for another hour.

Bake the bread

Preheat your oven to 375°F (190°C). Sprinkle the top with sunflower seeds and rolled oats then bake for 40–45 minutes until golden and sounds hollow when tapped.

Plating & Serving