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Authentic Rye Bread without starter

This easy Authentic Danish Rye Bread Recipe is as straightforward to make as it is irresistibly delicious. Full of deep flavors and lots of seeds, it’s the simplest rye bread recipe ever. No starter, no weeklong proofing, and no time wasted. Just delicious healthy rye bread ready to slice thickly and load up with all your favorite bread toppings…or make it simple with a generous spread of almond butter or your butter of choice.
This easy Authentic Danish Rye Bread Recipe is as straightforward to make as it is irresistibly delicious. Full of deep flavors and lots of seeds, it’s the simplest rye bread recipe ever. No starter, no weeklong proofing, and no time wasted. Just delicious healthy rye bread ready to slice thickly and load up with all your favorite bread toppings…or make it simple with a generous spread of almond butter or your butter of choice. 
Simone - Munchyesta.com
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Serving Size 1 bread

Equipment

  • 1 3liter Baking loaf tin

Ingredients

  • 1.6 cups (4dl) Water
  • ½ cup (1½dl) Buttermilk or soy yogurt for vegan version
  • ⅓ cup (1dl) Dark Beer such as Guinness
  • 2 tsp (15g) Yeast
  • 1 tsp Dark Syrup or maple syrup
  • 2 tsp Salt
  • 1¾ cups (175g) Cracked Rye Kernels
  • 9 tbsp (75g) FlaxSeeds
  • ½ cup (125g) Sunflower Seeds or Pumpkin Seeds
  • 3½ cups (425g) Dark Rye Flour
  • 2 tbsp Vegetable Oil neutral flavor, for greasing the baking loaf tin

Topping

  • 3-4 tbsp Poppy Seeds

Instructions

  • Note: the dough needs to rest for 24 hours in the refrigerator
    In a large mixing bowl or dough mixer, mix water, buttermilk, and beer. Whisk in the yeast until it’s dissolved and leave the mixture for 1-2 minutes to let the yeast wake up. 
  • Now, add syrup, salt, cracked rye kernels, linseed, sunflower seeds, and dark rye flour and combine. Knead the dough or mix in the dough mixer for 8-10 minutes. 
  • Now, grease the baking loaf tin with vegetable oil. Add 2/3 of the poppy seeds to the tin and shake it gently to coat the sides of the tin with poppy seeds.
    Pour the rye bread dough into the greased baking tin (there should be 1-2 inches to the top of the tin to allow the bread to rise as it rests and bakes). Use a wet spoon or spatula to smooth the top of the dough and drizzle the rest of the poppy seeds on top. Cover the bread with clean plastic wrap and place it in the refrigerator to rest for 24 hours.
  • After 24 hours in the refrigerator, remove the rye bread from the refrigerator and leave it to acclimate at room temperature for 2 hours. 
  • Preheat oven to 190 degrees Celsius and bake the rye bread for 1 1/2 hours.
  • Once the bread is baked, remove it from the oven and allow it to cook for 5 minutes in the tin. Then turn the tin first on one side, then the other side to allow the bread to release from the tin. Gently remove the rye bread from the baking tin. To check if the bread is properly baked, tap on the bottom of the bread. If it sounds hollow the bread needs to go back into the oven and bake for 10 more minutes.
    Once the bread is baked, leave it to rest and cool on a cooling rack.

Notes

Note: the dough needs to rest for 24 hours in the refrigerator
Tip: wait until the rye bread has cooled completely before cutting it into thick slices.
Yeast baking instructions and tricks 
Instant yeast - or quick-rise yeast makes for the best fluffy bread. The fresh yeast makes the bread rise faster. To help activate the yeast quickly, you can dissolve it in a little milk and sugar.
Activate dry yeast - if you’re using active dry yeast you need to add a little liquid and let the yeast dissolve, which is known as “proofing”. When dry yeast is activated it will bubble a little and this lets you know the yeast is ready to use.
No matter what type of yeast you use, you need to make sure it’s added to a liquid that’s between 105 and 115 degrees F. You can also add a little sugar with either yeast to help it get activated more quickly.