How to Prepare Perfect Danish Lunch Sourdough Rye Bread

Danish Lunch Sourdough Rye Bread.

Easy to have Danish Lunch Sourdough Rye Bread just using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients

1. 200 ml of chopped rye kernels.
2. 200 ml of cracked wheat.
3. 200 ml of sourdough (the wet kind).
4. 400 ml of water.
5. 1 tbsp of salt.
6. 200 ml of wheat flour.
7. 200 ml of rye flour.

Danish Lunch Sourdough Rye Bread Instructions

1. Soak the kernels, cracked wheat, and sourdough in water overnight.
2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done.
3. Let it ferment for a few hours.
4. Move to a baking tray with a lid.
5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!.
6. Take the lid off after 45 mins and bake without for the remaining 15.