Sønderjydske rye bread

Sønderjydske rye bread

Scandinavian Baking
1 loaf
Columbus Leth

This is a 100 per cent rye bread made from stoneground flour, a very traditional bread from the southern part of Denmark that borders with Germany. It is named after the area: Sønderjylland. You will need to start the rye sourdough starter three or four days before producing the rye bread. However, once you’ve done it the first time you don’t have to do it again, as you take your next starter from each loaf as you make it.


Quantity Ingredient

Day 1

Quantity Ingredient
400g Rye sourdough starter
600ml lukewarm water
600g stoneground rye flour
20g salt

Day 2

Quantity Ingredient
200g stoneground rye flour, plus more to dust
olive oil, for the tray


  1. Day 1

    Dissolve the sourdough starter in the water in a large bowl. Mix well, either with a wooden spoon or in a food processor fitted with a dough hook, then add the rye flour and salt. Mix very well; this is a very sticky dough and cannot be kneaded by hand.

    Cover the bowl with cling film and leave overnight at room temperature.
  2. Day 2

    Take 400g of the mixture, seal it in an airtight container and refrigerate; this will become the rye sourdough starter for the next time you bake the bread.

    Add the rest of the rye flour to the remaining dough and knead on a wellfloured surface. It’s very sticky in the beginning, but will come together into a firm dough. Form into a loaf, 30cm long and 13–14cm wide, with rounded ends. Line a baking tray with baking parchment and brush with little oil. Place the bread on the baking parchment, cover with a tea towel and let it rise in a warm place for two or three hours. It will not double in size, but will crack a bit on the top.

    Preheat the oven to 240°C, or to as hot as it will go. Bake for five minutes, then reduce the oven temperature to 200°C and bake for another 35 minutes. Leave to cool on a wire rack.
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