The Rythm of a RYE BREAD recipe

March 3rd, 2014 by Christel Pixi · 7 Comments · Uncategorized

Once you start making your own ryebread, and get into some sort of rythm- you won’t ever buy it from the store again.
You decide whats in it! It’s a long process BUT it’s very simple once you get into the rythm.

I got this recipe from Milk, who got it from her friends mother, and I would like to share it, I changed a few things and I think it’s PERFECT at this point!

Makes: 2 rye bread

I like to use organic and GOOD ingredients.


300 gr. leaven (you can buy a leaven to make your first round of rye bread, and for the second round, you’ll have your own)
10 dl water
2 tblsp salt
400 gr. Rye kernels
500 gr. Rye flour
MIX all the ingredients above cover with a soaked kitchentowel and leave at room temperature overnight


Mix in the above dough:

1 stout beer of some sort ( I like to use the Newcastle )
1 tblsp. Honey (not too liquid)
300 gr.  kernels & seeds, whatever you got. (I always use 200gr linseeds and 100 sunflower seeds or pumpkin seeds- You can add more, but be careful overdoing it, since the ryekernels will rise when they soak. And it is not a Paleo bread. )
200 gr. Rye kernels

Cover at let it rest at room temperature for 5 hours

After 5 hours, your ready to pour into your tin forms- BUT before you do so take 300 gr of the dough aside in an airtight container and put in the fridge, this is your leaven for the next time you make rye bread, if your container is clean & airtight, it can stay in the fridge in up to a month.

At this point you can add nuts of dried fruit if you like.
Walnuts are good and the mix of almonds and dried cranberries works really well too.

You’ve poured it up, now leave and rest for 3 hours.

Preheat your oven to 200C or 390F, bake for 90 min. Your entire home will smell MAGICALLY – leave and rest in the pans for 70 min. and take them out. (you might want to losen them at the edges)

I always let them cool outside the pans till the next day, then I cut them in 2 and freeze them. then you always have good and healthy bread in the house.

( A ryebread pan is quite expensive, so if you don’t have any, you can use a cake pan, same shape is a must though)
IMPORTANT!: DON’T pour all the dough in 1 pan- This is for 2 rye bread.

This is a regular rye bread pan, I must say it’s worth the investment:
This is a cheaper version, but it works:
metallic bread tin

These 2 where with Linseeds, sunflower seeds and pumpkin seeds and one was with walnuts


Put it in a paperbag and you’ll have bread for week without it getting dry. And after that you can toast it, and it’s even better.

I usually start in the morning on day 1 and leave for the morning of day 2. If you start too late on day 2, you have to get up in the middle of the night (I’ve done that way too many times)
Note: If you leave the dough for too long in the resting periods it will get too sour.


7 responses so far ↓

  • 1 Frederikke // Mar 3, 2014 at 21:35

    Hey Christel har du opskriften på dansk, du vil dele? 🙂

  • 2 Christel Pixi // Mar 3, 2014 at 21:57

    Den skal bare lige oversættes få steder. Har bare end el udenlandske læsere, det er derfor at den er på Engelsk 🙂

  • 3 Christina Hanquist // Mar 5, 2014 at 20:49

    Ka det passe der slet ikke ska gær i? Kiggede nemlig på den her fra Meyers har du prøvet den og hvis er den her så den bedste du har prøvet?

  • 4 Christina Hanquist // Mar 5, 2014 at 20:51

    Er igang med at lave surdej men den er først klar om et par dage tænkte jeg helst ville prøve den her

  • 5 Christel Pixi // Mar 5, 2014 at 21:48

    Der skal slet ikke gær i når derer surdej. Og når det først kører med surdejen efter først omgang, så er det piece of cake 🙂

  • 6 Christina Hanquist // Mar 8, 2014 at 23:19

    Sejt, hvis du har den på Dansk vil jeg blive glad hvis du vil sende den på min mail, så vil jeg printe den ud og sætte den i min opskrift bog…..og så lige held og lykke det jo snart….. Det det bedste i heeeeeele verdenen….. Især når de blir lidt størrere og kan hjælpe med fx at bage….kram C

  • 7 Weekending // Apr 23, 2014 at 17:03

    […] I also made Ryebread, get the recipe here […]

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