Rugbrød

Ingredients

• 400 g cracked rye kernels
• 50 g flaxseed
• 50 g sunflower seeds
• 500 ml water, for the soaker
• 200 g active rye sourdough starter
• 400 ml water, lukewarm
• 300 g wholemeal rye flour
• 100 g strong wheat flour
• 20 g fine salt
• 30 g dark malt syrup

The skills inside

Sourdough starter

Allergen screen

Found: gluten

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Stir the cracked rye, flaxseed and sunflower seeds into the 500 ml water, cover, and leave overnight, until the kernels are plump and chew soft rather than gritty and no loose water is left.
2. Beat the starter with the lukewarm water, then the rye flour, wheat flour, salt and malt syrup, to a thick batter that falls from the spoon in sheets; this is not a dough you can knead.
3. Fold in the soaker, scrape into a greased 2 litre tin, and level the top with a wet spatula, because a dry hand tears the surface.
4. Prove at room temperature until the batter has risen by half and the top is pocked all over with open bubbles, 4 to 6 hours depending on the starter. 360 min
5. Bake at 180C (355F) for 1 hour 20 minutes, until the centre reads 98C (208F) and the turned out loaf sounds hollow on the base. 60 min
6. Cool completely, then wrap and leave a full day before the first slice.