Danish Rye Bread (Rugbrød)

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1. 1Step 1: In a bowl, combine the 7-grain cereal, sunflower seeds, pumpkin seeds, flax seeds, and 2⅔ cups cold water.
2. 2Step 2: Stir, then cover and let it soak overnight (8–12 hours) at room temperature.
3. 3Step 3: The grains and seeds will plump up as they absorb the water.
4. 4Step 4: In a second large bowl, stir together the rye flour, bread flour, yeast, and 1½ cups cold water. The mixture will be very stiff and shaggy.
5. 5Step 5: Knead it briefly by hand (or with a dough hook) just until it comes together; it needn’t be smooth.
6. 6Step 6: Cover the bowl and let this dough rest overnight as well (8–12 hours at room temp). This long resting period (a kind of autolyse) helps the rye flour hydrate and develop a milder flavor.
7. 7Step 7: Butter or oil a 9×4 inch loaf pan (with lid if available). In the bowl with the dough, add the soaked grains and seeds with all their water. (There’s no draining – the extra liquid will be absorbed.)
8. 8Step 8: Add the salt and molasses
9. 9Step 9: Mix thoroughly with a sturdy spoon or paddle on low speed for 2–3 minutes, scraping down the sides. Then mix another 2–3 minutes on medium speed, until the mixture is cohesive.
10. 10Step 10: The dough will be very thick and sticky – almost like porridge.
11. 11Step 11: Transfer the dough into the prepared pan. Use a wet spatula or lightly floured hands to smooth the top. If using a lid, place it on the pan. Otherwise, tent the pan with lightly greased foil.
12. 12Step 12: Let the dough rise in a warm place until it puffs up slightly (about 1–2 hours; it should rise to about ½ inch below the rim). It won’t double like a wheat dough, but it should feel aerated.
13. 13Step 13: About 20 minutes before baking, preheat your oven to 260°C (500°F).
14. 14Step 14: Bake the covered loaf for 15 minutes at 260°C (500°F).
15. 15Step 15: Reduce oven to 175°C (350°F). Remove the lid or foil, and bake uncovered for another 50–60 minutes, until a skewer inserted into the center comes out clean and the internal temperature reaches about 98–100°C (210–212°F).
16. 16Step 16: (If you only have a 230°C/450°F-safe pan, start at 230°C/450°F and add a few extra minutes at that stage.) The crust will darken beautifully.
17. 17Step 17: This step is crucial. Immediately turn the loaf out onto a cooling rack (remove pan bottom if using Pullman).
18. 18Step 18: Let it cool uncovered on the rack for at least 4–6 hours, ideally overnight. During this time the crumb will finish cooking and set up (if you cut it too soon, the bread may seem gummy).
19. 19Step 19: Once fully cooled, slice the rugbrød into thick slices. It’s now ready for butter, cheese, or any favorite topping.
20. 20Step 20: For best flavor and texture, wait a day before eating – the gentle tang and moistness develop over time.