Danish Seed Bread

Name: Danish Seed Bread
Ingredients: 150 seeds crushed rye; 7/8 cup boiling water; 1 1/4 cups buttermilk; 4 1/8 tablespoons baking yeast fresh; 2 teaspoons salt; 2 tablespoons honey; 2 1/16 cups whole wheat flour; 3 5/8 cups all-purpose flour

8 ingredients

9 steps

Ingredients

150 seeds crushed rye
7/8 cup boiling water
1 1/4 cups buttermilk
4 1/8 tablespoons baking yeast fresh
2 teaspoons salt
2 tablespoons honey
2 1/16 cups whole wheat flour
3 5/8 cups all-purpose flour

Directions

1

In a salad bowl place the seeds, add the boiling water and let plump up for one hour.
2

Add the buttermilk, crumbled yeast, salt, honey, and flours.
3

With a stand up mixer with the hook attachment, knead for 5 to 7 minutes to get a smooth dough.
4

Let the dough rise for 1 hour covering the bowl with a plastic wrap.
5

Flour a baking sheet or pan.
6

With floured hands form 12 loaves of dough. Stick them slightly together.
7

Let them rise for 45 minutes.
8

Preheat oven to 240 degrees Celsius.
9

Sprinkle the loaves with flour and bake for 30 to 35 minutes, until golden brown.