Hearty Scandinavian Dark Rye Bread with Pumpkin Seeds & Rye Berries
Delve into the rustic flavors of Scandinavian baking with this exquisite dark rye bread. Inspired by the legendary bakeries of Claus Meyer's Meyer’s Bakery, this bread offers a delightful texture and taste. The hearty and robust flavors of the rye blend harmoniously with the nuttiness of pumpkin seeds and the chewy, wholesome texture of rye berries. Perfectly suited for a fresh deli sandwich or simply as a slice with butter, this bread not only maintains its freshness over several days but also enhances it, giving you a taste of traditional Nordic craftsmanship.
2
Servings
N/A
Calories
8
Ingredients
Ingredients
cracked rye berries
340 g
pumpkin seeds
175 g
cold water
500 g (Mix with rye berries and pumpkin seeds)
young starter for yeast
400 g (Refresh 12-24 hours before use)
lukewarm water
200 g
dark malt flour or malt syrup
10 g dark malt flour or 30 g malt syrup
rye flour
400 g
salt
20 g
Instructions
1
Step 1: Prepare Starter - Refresh your rye stock starter 12–24 hours before use, ensuring it is active for the dough.
2
Step 2: Soak Berries & Seeds - Combine cracked rye berries and pumpkin seeds with 500 g of cold water. Cover and allow them to soak at room temperature for 12–24 hours.
3
Step 3: Mix Dough - In a large mixing bowl, combine the young starter, lukewarm water, dark malt flour/malt syrup, rye flour, and salt until they form a cohesive dough.
4
Step 4: Incorporate Berries & Seeds - Drain the soaked berries and seeds, then mix them thoroughly into the dough.
5
Step 5: Prepare for Rising - Grease loaf tins and pour the dough inside, smoothing the top with a spatula. Allow the dough to rise in a warm place until it has doubled in size, approximately 2–6 hours.
6
Step 6: Baking - Preheat your oven to 350°F (175°C). Transfer the loaf tins into the oven and bake for 50–60 minutes, or until the bread sounds hollow when tapped.
7
Step 7: Cool and Enjoy - Remove the bread from the oven and let it cool in the tins for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Scandinavian Dark Rye Bread with Pumpkin Seeds & Rye Berries.
What characterizes the flavor profile of this bread?
This bread features rustic Scandinavian flavors with a hearty and robust rye blend, complemented by nutty pumpkin seeds.
Who is the inspiration for this recipe?
This recipe is inspired by the legendary bakeries of Claus Meyer's Meyer’s Bakery.
How would you describe the texture of the bread?
The bread offers a delightful, chewy, and wholesome texture due to the inclusion of rye berries and pumpkin seeds.
What are some serving suggestions for this rye bread?
It is perfectly suited for fresh deli sandwiches or simply served as a slice with butter.
How does the freshness of the bread change over time?
The bread maintains its freshness over several days and actually enhances in flavor and quality.
How many loaves does this recipe produce?
This recipe is designed to yield 2 servings or loaves.
How should the rye starter be prepared?
You should refresh your rye stock starter 12–24 hours before use to ensure it is active for the dough.
How are the rye berries and pumpkin seeds prepared before mixing?
Combine the cracked rye berries and pumpkin seeds with 500 g of cold water and let them soak for 12–24 hours.
What type of water is used for soaking the seeds and berries?
Cold water is used for the 12–24 hour soaking process.
What ingredients are used to create the base dough?
The base dough consists of young starter, lukewarm water, dark malt flour or malt syrup, rye flour, and salt.
What types of malt can be used in this recipe?
You can use either dark malt flour or malt syrup.
How much dark malt flour is required?
If using dark malt flour, you will need 10 g.
How much malt syrup is needed if not using malt flour?
If using malt syrup instead of flour, you will need 30 g.
What amount of cracked rye berries is included?
The recipe calls for 340 g of cracked rye berries.
How many pumpkin seeds are needed?
The recipe requires 175 g of pumpkin seeds.
How much lukewarm water is added to the dough?
The dough mixture requires 200 g of lukewarm water.
What is the total amount of rye flour used?
The recipe uses 400 g of rye flour.
How much salt is included in the recipe?
The recipe includes 20 g of salt.
What is the weight of the young starter required?
You need 400 g of young starter for the yeast.
What should be done with the berries and seeds before adding them to the dough?
The berries and seeds must be drained after soaking before they are mixed into the dough.
How should the loaf tins be prepared?
The loaf tins should be greased before pouring the dough inside.
How do you prepare the top of the dough before rising?
Smooth the top of the dough with a spatula after placing it in the loaf tins.
What is the expected rising time for the dough?
The dough should rise in a warm place for approximately 2–6 hours.
How do you know when the dough has risen enough?
The dough is ready for baking when it has doubled in size.
What is the required oven temperature for baking?
Preheat the oven to 350°F or 175°C.
How long should the bread bake in the oven?
Bake the bread for 50–60 minutes.
How can you test if the bread is finished baking?
The bread is done when it sounds hollow when tapped.
What is the initial cooling process?
Let the bread cool in the tins for 10 minutes after removing it from the oven.
How should the bread be cooled after the initial 10 minutes?
Transfer the bread to a wire rack to cool completely before enjoying.