Easy Seeded Sourdough Rye Bread

My Danish bestie, Charlotte, introduced me to the magic of traditional Danish rye bread—known to be some of the absolute best in the world. And after perfecting it to my taste, I can confidently say… store-bought just doesn’t hit the same anymore.

Once you experience the deep, complex flavors of homemade sourdough rye, that pre-packaged stuff will never satisfy you again. I know making bread from scratch can feel daunting, but trust me—it’s so much easier than you think, and the reward is beyond worth it. The texture, the crisp crust, the way it fills your home with the most comforting aroma… pure magic.

If you’re ready to elevate your bread game, here’s my perfected Hearty Sourdough Rye Bread recipe:

Ingredients:

• 750 ml (3 cups) water
• 100g (3.5 oz) fresh sourdough starter
• 375g (3 cups) wheat flour or 1:1 GF flour
• 250g (1 ⅓ cups) cut/broken rye seeds
• 125g (¾ cup) seeds of choice (sunflower, flax, or pumpkin)
• 1.5 tbsp mineral salt
• 2-3 tbsp barley malt syrup or honey
• 375g (3 cups) rye flour
• 0.25L (250ml / 1 cup) water
• Olive oil (for greasing the mold)

Method:

Dissolve the sourdoughstarter in water. Mix in wheat flour, rye seeds, seeds of choice, salt, and sweetener (if using). Cover and let it rise for 12-24 hours.

Add rye flour and water, mix well, and remove some for your next sourdough batch.

Pour into a 4L (1-gallon) mold and let it rise for 3-5 hours (or until the dough reaches the edge of the mold). You can add olive oil to the bottom for a crispier crust.

Place in a cold oven, set to 190-200°C (375-390°F), and bake for 1 hour.

Remove from the mold as soon as it comes out of the oven and let cool for at least 2-3 hours for the perfect crisp crust.

Tip:

This recipe can very easily be made Gluten Free using a 1:1 gluten free flour mix.

Watch Video Tutorial Here:

https://www.instagram.com/p/DGvsltUOJRH/