Click here to see a recipe for Danish Rye Bread.
Lets go over some common questions about Danish Rye Bread.
How long can it be stored?
- At room temperature: 2-4 days
- In the fridge: 5-7 days
- In the freezer: 4-6 months
What it it best stored in?
- Food safe plastic works great! You can even slice it and freeze it in smaller bags dependent on your needs.
Is it gluten free?
- Simply put, no. But, many who are gluten sensitive can eat rye bread.
- Wheat gluten consists of 2 proteins, glutenin and gliadin. Rye does not have these proteins, instead, it has a protein called secalin which is similar to gliadin in wheat; it makes rye dough sticky, but not stretchy.
Why would you use organic rye, sunflower, and pumpkin seeds?
- Conventional rye, sunflower, and pumpkin seeds are sprayed with glyphosate (aka: roundup), pesticides, herbicides, and fungicides. All of which have been linked to various health conditioned, including but not limited to: cancer, hormonal disruptions, neurological disorders (ADHD and autism), kidney and liver damage, and destruction of the gut microbiome.
- Organic rye, sunflower, and pumpkin seeds are not sprayed with glyphosate or any synthetic pesticides, herbicides, or fungicides. For this reason, I choose to use organic when possible.
Why is it so dense?
- Because it does not have any wheat in it but mainly seeds and rye flour. As mentioned in one of the previous questions, rye does not have the same type of gluten as wheat, and therefore, it cannot stretch like wheat does. When ground into flour and water is added, rye dough becomes sticky but it does not become stretchy, for this reason, it is creates a dense loaf of bread. It is very healthy, however, and once you get used to the texture and flavor, it can be part of a very tasty and filling meal!
Is it really that healthy?
- Yes, it really is.
- It is very high in soluble fiber, which improves gut health, cholesterol balance, and supports digestion.
- It is dense with plant protein, which helps support muscles and makes you feel full longer.
- It has a lower glycemic index than wheat, which means that it does not cause your blood sugar to rise as quickly.
- It is naturally rich in omega 3's, monounsaturated fats, resistant starch, selenium, zinc, magnesium, iron, Vitamin E, and B vitamins.
- It has rye sourdough in it, which makes it more easily digestible and imroves mineral absorption.
Can I just eat it the way it is?
- Of course! But be careful to not eat too much at once; if you are not used to eating rye, sunflower, or pumpkin, it is smart to ease yourself into it since your gut microbiome is not used to those things and it can come as quite a shock to your gut. If you just eat it like you would normal bread or your favorite snack, you might get an upset stomach or diahrrea. Give your body time to get useed to it and gradually increase the amount you eat.
How is it supposed to be eaten?
- There isn't a right or a wrong way to eat it, but there is a traditional Danish way of eating it. The most traditional way to eat rye bread is as an open faced sandwich called ¨Smørrebrød¨, for lunch. Common toppings are mayo or butter, sandwich meat, liver paté, tomatoes, cucumbers, bell pepper, chicken salad, fish, shrimp, cheese, boiled eggs, and chocolate.
- As you can see, most of the toppings are quite savory, however, feel free to try whatever you want with your rye bread. Sometimes, I like to just eat it with some butter on top!
How long does it take to make?
- For a single batch of rye bread (1-4 loaves), it takes about 2 days to make. The sourdough starter is fed the day before (sometimes several days before, depending on the amount needed) and the seeds are soaked for 12-24 hours. On the second day, the dough is mixed on slow for 30 minutes, it then raises for close to an hour and then bakes for close to an hour.
That is all the questions I have for now! If you have any further questions, please feel free to ask in the comment section below or send me an email! I will answer your questions as soon as I am able!
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