“My classic rye bread. I eat it for breakfast and lunch, and use any leftovers for cakes, croûtons or a crispy crumble to sprinkle over vegetable dishes or salads.”
Extracted from Copenhagen Food by Trine Hahnemann (£25, Quadrille) Photography ©Columbus Leth
Ingredients for the rye sourdough starter
- 300ml buttermilk
- 300g wholegrain stoneground rye flour
- 500g cracked rye
- 250ml cold water
- A little flavourless vegetable oil, for the tin
How to make rye bread
- For the rye sourdough starter, mix the buttermilk and rye flour well in a bowl, cover with a tea towel and leave at room temperature for 3 days, ideally at 23–25°C (73–77°F). It is important that it doesn’t develop mould, but it should start bubbling.
- Day 1: If you’re making your first loaf from the starter, dissolve all the starter in the lukewarm water in a large mixing bowl (for subsequent loaves use just 3 Tbsp of the starter; see Day 2, below). Stir in the salt and rye flour, cover the bowl with a tea towel and leave at room temperature for 12–24 hours.
- Day 2: Add the cracked rye and cold water to the dough and stir with a wooden spoon until smooth (it will be too runny to knead). Remove 3 tbsp of the mixture to an airtight container and refrigerate; this will become your sourdough starter for the next loaf you make. It will not need taking care of, but it will need to rest for at least 3 days before you use it again. It will last up to 8 weeks.
- Lightly oil a large loaf tin, about 30 x 10cm [12 x 4in], and 10cm [4in] deep. Pour in the dough, cover with a damp tea towel and leave to rise at room temperature for 3–6 hours, or until the dough has almost reached the top of the tin.
- When ready to bake, preheat the oven to 180°C/ 350°F/Gas 4. Bake the loaf for 1 hour 45 minutes, then immediately turn the loaf out of the tin on to a wire rack to cool. This is great to eat just out of the oven, though it is difficult to cut, so wait until the next day… if you can!