23 November 2013

Bookshelf:Dark Danish Rye from The Green Kitchen

They say good things come to those who wait & that is definitely true of this bread, no no knead, bread ready in an hour here. This is a 24 hour job but it is so worth the wait.  Ever since getting the Green Kitchen Stories cookbook this one was calling me.  I have actually had the ingredients waiting in the pantry for a weekend when time was on my side.  And this weekend just gone I did have a little time.

It’s not difficult, it is just like a lot of really good things it takes a little time.step by step...they do say patience is a virtue.

Dark Danish Rye Bread, from The Green Kitchen

Makes 1 loaf


190g (6 1/2 oz / 1 cup) whole rye grains
60g (2oz / 1/2 cup) sunflower seeds
500ml boiling water
250ml plain yoghurt, at room temperature
3 tbsp clear honey
1 tbsp salt
1 tbsp fennel seeds
125g (4oz / 1 cup) dried cranberries
5 tbsp carob or cocoa powder
4 tsp fast action dry yeast
400g (14oz / 2 2/3 cups) whole rye flour
150g (5oz / 1 cup) whole spelt flour
60g (2oz / 1/2 cup) light spelt flour

*So I had rye flour....& 400g was way more than 2 2/3 cups!  But the dough seemed to be the right consistency so I just carried on!  And for the second round I just added less spelt flour.  I didn’t have whole & light & so just used regular spelt flour.


Place the rye grains & sunflower seeds in a bowl & pour over the boiling water.  Let it sit for 15 minutes, then add the yoghurt, honey, sea salt, fennel seeds, cranberries & carob or cocoa powder.  Stir with a wooden spoon until well combined.  Test the temperature with your finger; it should be just warm.

Stir in the yeast & then add the rye flour & stir until you have a smooth batter.  Cover the bowl with cling film & leave for 1 hour at room temperature  or until the yeast has worked it’s magic & the dough is slightly bubbly.  Gradually add in enough of the spelt flour to form a dough that you can turn out on to a floured work surface & knead for 5 minutes.  Add more spelt flour until the dough  becomes firmer.  It will be slightly sticky but quite heavy.

Form it in to a ball & place it in a clean oiled bowl.  Slap some water on the top with your hands.  Cover with clingfilm & chill for 8-10 hours....this is where the first round of waiting comes in.

Place the dough in a 1kg (2 1/4 lb) oiled loaf tin & press down with your fists to get rid of any air pockets.  The dough should be quite sticky.  Brush the top with water & dust with rye flour.  Cover with a kitchen towel & set it aside to rise for slightly for 2 hours....round 2 of waiting.

Pre heat your oven to 200C / 400F.  Place the loaf in the oven on the lowest shelf & bake for 1 hour.  After an hour turn off the heat & leave the loaf in the oven for a further 15 minutes.  Remove from the tin & leave to cool on a wire rack for at least 4 hours....I know, very hard not to cut a slice of bread just out the oven to slather with butter!  But the wait is worth it  & it is important to allow the bread to set which makes it easier to slice.

Place in an airtight container it will keep for a week.

This is good bread, well actually better then good. A little heavy & full of substance & sustenance it leaves you feeling satisfied & nourished.  They say the cranberries are optional but I would definitely include them, those little bursts of fruit just add more texture & flavour.

If you like this you might like this Busy People's Bread
One year ago Passion Fruit Mousse
Three years ago Yucatecan Guacamole with all the Trimmings



  1. Looks and sounds fabulous! Do you think you could add a bit of chilli or pepper to give it a bit of "bite"?

    1. Thanks! Well I like to add chilli to just about everything so I would say yes!

  2. Looks insanely good, Mairi, and to me the whole point of bread-making is having patience and the joy of just letting it do its own thing. I'm totally trying this, and now you've introduced me to a new book I want to add to my collection!

    1. Thanks Sue, it was certainly worth the wait! And yes I think you would love this book :)

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