Fluffy Danish Rye Bread with Sunflower Seeds
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
For the Topping
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
Fluffy Danish Rye Bread with Sunflower Seeds
Fluffy Danish Rye Bread with Sunflower Seeds
Serve warm slices
Slice the loaf into even pieces and serve warm with butter or your favorite spread.