\n<\/p>\n
Updated 6 June 2025<\/time> Published 20 May 2025<\/time> 4 Comments<\/a><\/span><\/p>\n<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nThis Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/strong> is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre, this seeded Danish\u00a0rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/figure>\n<\/div>\nBackground<\/strong><\/h2>\nI\u2019m half Danish, so I grew up eating Danish open sandwiches (sm\u00f8rrebr\u00f8d). \u00a0<\/p>\nI\u2019ve been making do with German rye bread from the supermarket over the years, but it\u2019s not the same as malty, \u00a0dense, chewy traditional Danish rye bread.\u00a0<\/p>\nThe only way to get my fix of the real stuff was to drive many miles to Ole & Steen, which was neither practical nor affordable!<\/p>\nHence, I wanted to create an everyday foolproof, budget-friendly Danish Rye Bread recipe using sourdough (not commercial yeast)\u00a0and my slow cooker.\u00a0<\/p>\nAfter months of development, I knew I\u2019d cracked it when my Danish mother gave my rugbr\u00f8d 10\/10 for flavour and texture!<\/p>\n\n<\/figure>\n<\/div>\nWhat Makes This Danish Rye Sourdough Bread Recipe Easy?<\/strong><\/h2>\nThis is the easiest sourdough rye bread recipe you\u2019ll find. It\u2019s very forgiving, and you literally can\u2019t go wrong!<\/p>\nI researched every method and tip, and over five months, streamlined the process to the bare minimum necessary.<\/p>\n\nAs with my existing slow cooker sourdough sandwich bread recipe, you only need to perform the initial fermentation in the loaf tin, and no final proof is required. \u00a0I experimented with bulk fermentation in a bowl and further proofing in a loaf tin, but it wasn\u2019t necessary.<\/li>\nMixing the rye sourdough in a stand mixer for 10 minutes makes no difference. Hence, I mix the dough by hand using a rubber spatula.<\/li>\nThere is no need to pre-soak the mixed seeds\u00a0(hemp, golden linseed, pumpkin and sunflower seeds).<\/li>\nRye kernels, which would need soaking, aren\u2019t necessary as the mixed seeds provide enough texture and flavour.<\/li>\nMaking the rye bread darker in colour by using gravy browning, cocoa, or molasses is not necessary.\u00a0<\/li>\nThe malt flavour comes from the malted flour, so there\u2019s no need to add barley malt syrup.<\/li>\n<\/ul>\n\n<\/figure>\n<\/div>\nWhy You Should Make Easy Slow Cooker Danish Rye Bread<\/strong><\/h2>\n\nQuick & Easy to Prepare:<\/strong>\u00a0The ingredients are mixed to form a dough, which is then transferred to a loaf tin, left to ferment in a single proof for several hours, and then baked in the slow cooker.<\/li>\nNo Mess:<\/strong>\u00a0Your hands and counter stay mess-free.<\/li>\nHealth Benefits:<\/strong>\u00a0\u00a0A great source of dietary fibre and various nutrients. Improved digestion, gut health and better blood sugar control are just some of the benefits of eating sourdough rye bread. In a recent Instagram reel, even Tim Spector<\/a> recommended wholegrain and rye sourdough bread.\u00a0<\/li>\nHealthier Sandwiches:<\/strong>\u00a0Open-faced sandwiches contain more toppings and less bread, resulting in fewer carbohydrates and more protein. This can also aid weight loss.<\/li>\nBudget Friendly:<\/strong>\u00a0Baking your own artisan sourdough rye bread is far cheaper than buying from a bakery, where loaves cost around \u00a36.50 for a smaller loaf. I priced mine up at \u00a32 excluding energy cost.\u00a0<\/li>\nEnergy Efficient:<\/strong>\u00a0 Baking in a slow cooker, which acts like a Dutch oven, saves you money compared to baking in an oven.<\/li>\nCooler in Summer:<\/strong>\u00a0No one likes switching on a hot oven on a hot day, so this slow cooker rye bread will keep your kitchen much cooler.<\/li>\nHoliday Friendly:\u00a0<\/strong>\u00a0There\u2019s no need to miss out when you\u2019re away in a holiday home, caravan or RV. This recipe is perfect for a tiny kitchen.\u00a0<\/li>\n<\/ul>\nHow To Make Slow Cooker Sourdough Danish Rye Bread<\/strong><\/h2>\nFull instructions in recipe card below.<\/p>\n\n\nIngredients<\/strong><\/h3>\n\n<\/figure>\n<\/div>\n\nSourdough Starter:<\/strong>\u00a0Fed with strong white bread flour on the day of baking. It should double in size. If you don\u2019t have a starter, then follow this guide on how to make a starter<\/a>.<\/li>\nTepid Water:\u00a0<\/strong>Cold water will also work, but don\u2019t use warm water. I like to use cooled boiled water, or add cold water to hot water from the kettle.<\/li>\nDark Rye Flour:<\/strong>\u00a0I use Dove\u2019s Organic Rye Flour; avoid light rye flour.<\/li>\nStrong Malted Bread Flour:<\/strong>\u00a0I recommend Matthew\u2019s Cotswold Crunch, a combination of strong bread flour, malted wheat flakes, malted barley and rye flour. It gives a beautiful nutty, malty flavour.\u00a0<\/li>\nMixed Seeds:<\/strong>\u00a0I use a combination of hemp, golden linseed, sesame and pumpkin seeds.<\/li>\nSalt:<\/strong>\u00a0I use sea salt flakes, but you can use any free-flowing salt, eg ground Himalayan salt.<\/li>\n<\/ul>\nEquipment<\/strong><\/h3>\nThe 2 most important pieces of equipment are:<\/p>\n\n900 g\/2 lb loaf tin \u2013 I avoid non-stick tins and prefer the Mermaid Hard Anodised Loaf Tin made by Samual Groves.<\/li>\nA large 6.5 L (6.8 Q) Slow Cooker (Crockpot), as a standard-sized one, will be too small.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSubstitutions<\/strong><\/h3>\nGet creative and mix things up a little!<\/p>\n\nTop the rye dough with rolled oats instead of mixed seeds.<\/li>\nAdd caraway, flaxseed, chia, fennel, coriander, cumin or sesame seeds to change the flavour of the rye bread.<\/li>\nSubstitute some of the seeds for chopped nuts, eg walnuts.<\/li>\n<\/ul>\n\n<\/figure>\n<\/div>\nStorage<\/strong><\/h2>\nDanish Rye Bread should be stored in a sealed plastic bag (I use recycled cereal bags) or a large beeswax wrap to prevent the loaf from drying out. It should keep for up to 5 days.<\/p>\nFreezing<\/strong><\/h2>\nSince this loaf yields about 28 thin slices of rye bread, I keep half wrapped at room temperature and slice and freeze the rest in a sealed plastic bag.\u00a0<\/p>\nUse frozen rye bread within 3 months of freezing.<\/p>\nRye bread is extra tasty and chewy when toasted straight from the freezer.<\/p>\nDanish Open Sandwich (Sm\u00f8rrebr\u00f8d) Suggestions<\/strong><\/h2>\nThere are so many wonderful toppings you can use on Danish rye bread. Here are a few:<\/p>\nSmashed Avocado with a Poached Egg and Sriracha on toasted Danish Rye Bread (Rugbr\u00f8d)<\/figcaption><\/figure>\nMore Rye and Slow Cooker Sourdough Bread Recipes<\/strong><\/h2>\nHere are some more delicious bread recipes for you to try:<\/p>\n\n<\/figure>\n<\/div>\n\n\nFrequently Asked Questions<\/strong><\/h2>\n\nWhy is there no second fermentation (proofing) in this slow cooker sourdough Danish rye bread recipe?<\/strong><\/strong><\/p>\nUsing the slow cooker negates the need for a second fermentation. As the temperature gradually rises, the rye sourdough undergoes an additional proofing before it is finally baked.<\/p>\n<\/div>\nDo you need to poke holes in the rye sourdough with a skewer before baking in the slow cooker?<\/strong><\/p>\nI found poking holes in the rye sourdough no difference to the finished rye bread. However, if you have a \u201cfloating crust\u201d above an air pocket, do this next time.<\/p>\n<\/div>\nCan you use a rye sourdough starter?<\/strong><\/p>\nYes, if you have one, you can use that, but I haven\u2019t tested this.<\/p>\n<\/div>\nWhy has my sourdough rye bread sunk in the middle?<\/strong><\/p>\nYou may have flattened the middle of the top of the dough lower than the sides. Try to flatten the sides down further to keep the middle slightly raised. Alternatively, you may have overproofed during bulk fermentation, so reduce the proofing time. Either way, you will still have a delicious loaf of rye bread.<\/p>\n<\/div>\nAre there health benefits to freezing and toasting rye bread?<\/strong><\/p>\nYes, freezing and toasting rye bread lowers the glycaemic index. The freezing process increases resistant starch, which the body digests more slowly. \u00a0Resistant starch is a prebiotic that aids a healthy gut microbiome.<\/p>\n<\/div>\nCan you put the rye sourdough in the fridge to delay bulk fermentation?<\/strong><\/p>\nYes. If you need to stall the bulk fermentation process, put the rye sourdough in the fridge overnight. The following morning, place it on the counter to continue. When the weather is cold, bulk fermentation needs to be overnight or longer, but in the warmer months, this is too long.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nConclusion<\/h2>\nYou will love this foolproof, Easy Slow Cooker Sourdough Danish Rye Bread recipe. Once you know the fermentation time for your climate and kitchen, you can make this recipe without thinking.<\/p>\nI started making sourdough to improve my gut health around the same time that energy prices rose. This led me to use my slow cooker (Crockpot) as a cost-saving alternative, as it acts like a self-contained Dutch oven!<\/p>\nI don\u2019t have days to spare making bread dough, as I\u2019m sure you don\u2019t. Hence, I created this recipe as an easy way to achieve the perfect loaf without the lengthy, complicated process.<\/p>\nNow you don\u2019t have to waste your time on unnecessary steps, as I\u2019ve done all the trial and error for you.<\/p>\nThe main thing is not to stress over making slow cooker rye sourdough bread, make it fit in with you and not the other way round!<\/p>\nSo, what are you waiting for? Go and bake some healthy and delicious Danish Rye Bread!<\/p>\nPin Easy Slow Cooker Sourdough Danish Rye Bread (Rugbr\u00f8d) for later!<\/p>\n\n<\/figure>\n<\/div>\nLeave a comment and rating below when you\u2019ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All<\/a> <\/strong>over on Instagram.<\/p>\n\n\nEasy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/h2>\nThis Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d) is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre this seeded Danish rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/g><\/svg><\/span> Course <\/span>Breakfast, Light Lunch, Snack<\/span><\/div>\n<\/div>\n\n<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time <\/span>3 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Resting time <\/span>16 hours<\/span><\/span> hours<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Total Time <\/span>19 hours<\/span><\/span> hours<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nEquipment<\/h3>\n\n\n1 Measuring jug<\/p>\n<\/li>\n\n1 Tablespoon<\/p>\n<\/li>\n\n1 large glass mixing bowl<\/p>\n<\/li>\n\n1 rubber spatula<\/p>\n<\/li>\n\n900 g \/ 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)<\/span><\/p>\n<\/li>\n\n1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n\n1 food bag clip<\/p>\n<\/li>\n\n6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n\n1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\n\n75<\/span> g<\/span> sourdough starter<\/span> see notes<\/span><\/li>\n420<\/span> g<\/span> tepid water<\/span> see notes<\/span><\/li>\n250<\/span> g<\/span> dark rye flour<\/span><\/li>\n160<\/span> g<\/span> strong malted bread flour<\/span> see notes<\/span><\/li>\n10<\/span> g<\/span> sea salt flakes<\/span><\/li>\n200<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n\nTopping<\/h4>\n\n35<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nGenerously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
This Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/strong> is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre, this seeded Danish\u00a0rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/figure>\n<\/div>\nBackground<\/strong><\/h2>\nI\u2019m half Danish, so I grew up eating Danish open sandwiches (sm\u00f8rrebr\u00f8d). \u00a0<\/p>\nI\u2019ve been making do with German rye bread from the supermarket over the years, but it\u2019s not the same as malty, \u00a0dense, chewy traditional Danish rye bread.\u00a0<\/p>\nThe only way to get my fix of the real stuff was to drive many miles to Ole & Steen, which was neither practical nor affordable!<\/p>\nHence, I wanted to create an everyday foolproof, budget-friendly Danish Rye Bread recipe using sourdough (not commercial yeast)\u00a0and my slow cooker.\u00a0<\/p>\nAfter months of development, I knew I\u2019d cracked it when my Danish mother gave my rugbr\u00f8d 10\/10 for flavour and texture!<\/p>\n\n<\/figure>\n<\/div>\nWhat Makes This Danish Rye Sourdough Bread Recipe Easy?<\/strong><\/h2>\nThis is the easiest sourdough rye bread recipe you\u2019ll find. It\u2019s very forgiving, and you literally can\u2019t go wrong!<\/p>\nI researched every method and tip, and over five months, streamlined the process to the bare minimum necessary.<\/p>\n\nAs with my existing slow cooker sourdough sandwich bread recipe, you only need to perform the initial fermentation in the loaf tin, and no final proof is required. \u00a0I experimented with bulk fermentation in a bowl and further proofing in a loaf tin, but it wasn\u2019t necessary.<\/li>\nMixing the rye sourdough in a stand mixer for 10 minutes makes no difference. Hence, I mix the dough by hand using a rubber spatula.<\/li>\nThere is no need to pre-soak the mixed seeds\u00a0(hemp, golden linseed, pumpkin and sunflower seeds).<\/li>\nRye kernels, which would need soaking, aren\u2019t necessary as the mixed seeds provide enough texture and flavour.<\/li>\nMaking the rye bread darker in colour by using gravy browning, cocoa, or molasses is not necessary.\u00a0<\/li>\nThe malt flavour comes from the malted flour, so there\u2019s no need to add barley malt syrup.<\/li>\n<\/ul>\n\n<\/figure>\n<\/div>\nWhy You Should Make Easy Slow Cooker Danish Rye Bread<\/strong><\/h2>\n\nQuick & Easy to Prepare:<\/strong>\u00a0The ingredients are mixed to form a dough, which is then transferred to a loaf tin, left to ferment in a single proof for several hours, and then baked in the slow cooker.<\/li>\nNo Mess:<\/strong>\u00a0Your hands and counter stay mess-free.<\/li>\nHealth Benefits:<\/strong>\u00a0\u00a0A great source of dietary fibre and various nutrients. Improved digestion, gut health and better blood sugar control are just some of the benefits of eating sourdough rye bread. In a recent Instagram reel, even Tim Spector<\/a> recommended wholegrain and rye sourdough bread.\u00a0<\/li>\nHealthier Sandwiches:<\/strong>\u00a0Open-faced sandwiches contain more toppings and less bread, resulting in fewer carbohydrates and more protein. This can also aid weight loss.<\/li>\nBudget Friendly:<\/strong>\u00a0Baking your own artisan sourdough rye bread is far cheaper than buying from a bakery, where loaves cost around \u00a36.50 for a smaller loaf. I priced mine up at \u00a32 excluding energy cost.\u00a0<\/li>\nEnergy Efficient:<\/strong>\u00a0 Baking in a slow cooker, which acts like a Dutch oven, saves you money compared to baking in an oven.<\/li>\nCooler in Summer:<\/strong>\u00a0No one likes switching on a hot oven on a hot day, so this slow cooker rye bread will keep your kitchen much cooler.<\/li>\nHoliday Friendly:\u00a0<\/strong>\u00a0There\u2019s no need to miss out when you\u2019re away in a holiday home, caravan or RV. This recipe is perfect for a tiny kitchen.\u00a0<\/li>\n<\/ul>\nHow To Make Slow Cooker Sourdough Danish Rye Bread<\/strong><\/h2>\nFull instructions in recipe card below.<\/p>\n\n\nIngredients<\/strong><\/h3>\n\n<\/figure>\n<\/div>\n\nSourdough Starter:<\/strong>\u00a0Fed with strong white bread flour on the day of baking. It should double in size. If you don\u2019t have a starter, then follow this guide on how to make a starter<\/a>.<\/li>\nTepid Water:\u00a0<\/strong>Cold water will also work, but don\u2019t use warm water. I like to use cooled boiled water, or add cold water to hot water from the kettle.<\/li>\nDark Rye Flour:<\/strong>\u00a0I use Dove\u2019s Organic Rye Flour; avoid light rye flour.<\/li>\nStrong Malted Bread Flour:<\/strong>\u00a0I recommend Matthew\u2019s Cotswold Crunch, a combination of strong bread flour, malted wheat flakes, malted barley and rye flour. It gives a beautiful nutty, malty flavour.\u00a0<\/li>\nMixed Seeds:<\/strong>\u00a0I use a combination of hemp, golden linseed, sesame and pumpkin seeds.<\/li>\nSalt:<\/strong>\u00a0I use sea salt flakes, but you can use any free-flowing salt, eg ground Himalayan salt.<\/li>\n<\/ul>\nEquipment<\/strong><\/h3>\nThe 2 most important pieces of equipment are:<\/p>\n\n900 g\/2 lb loaf tin \u2013 I avoid non-stick tins and prefer the Mermaid Hard Anodised Loaf Tin made by Samual Groves.<\/li>\nA large 6.5 L (6.8 Q) Slow Cooker (Crockpot), as a standard-sized one, will be too small.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSubstitutions<\/strong><\/h3>\nGet creative and mix things up a little!<\/p>\n\nTop the rye dough with rolled oats instead of mixed seeds.<\/li>\nAdd caraway, flaxseed, chia, fennel, coriander, cumin or sesame seeds to change the flavour of the rye bread.<\/li>\nSubstitute some of the seeds for chopped nuts, eg walnuts.<\/li>\n<\/ul>\n\n<\/figure>\n<\/div>\nStorage<\/strong><\/h2>\nDanish Rye Bread should be stored in a sealed plastic bag (I use recycled cereal bags) or a large beeswax wrap to prevent the loaf from drying out. It should keep for up to 5 days.<\/p>\nFreezing<\/strong><\/h2>\nSince this loaf yields about 28 thin slices of rye bread, I keep half wrapped at room temperature and slice and freeze the rest in a sealed plastic bag.\u00a0<\/p>\nUse frozen rye bread within 3 months of freezing.<\/p>\nRye bread is extra tasty and chewy when toasted straight from the freezer.<\/p>\nDanish Open Sandwich (Sm\u00f8rrebr\u00f8d) Suggestions<\/strong><\/h2>\nThere are so many wonderful toppings you can use on Danish rye bread. Here are a few:<\/p>\nSmashed Avocado with a Poached Egg and Sriracha on toasted Danish Rye Bread (Rugbr\u00f8d)<\/figcaption><\/figure>\nMore Rye and Slow Cooker Sourdough Bread Recipes<\/strong><\/h2>\nHere are some more delicious bread recipes for you to try:<\/p>\n\n<\/figure>\n<\/div>\n\n\nFrequently Asked Questions<\/strong><\/h2>\n\nWhy is there no second fermentation (proofing) in this slow cooker sourdough Danish rye bread recipe?<\/strong><\/strong><\/p>\nUsing the slow cooker negates the need for a second fermentation. As the temperature gradually rises, the rye sourdough undergoes an additional proofing before it is finally baked.<\/p>\n<\/div>\nDo you need to poke holes in the rye sourdough with a skewer before baking in the slow cooker?<\/strong><\/p>\nI found poking holes in the rye sourdough no difference to the finished rye bread. However, if you have a \u201cfloating crust\u201d above an air pocket, do this next time.<\/p>\n<\/div>\nCan you use a rye sourdough starter?<\/strong><\/p>\nYes, if you have one, you can use that, but I haven\u2019t tested this.<\/p>\n<\/div>\nWhy has my sourdough rye bread sunk in the middle?<\/strong><\/p>\nYou may have flattened the middle of the top of the dough lower than the sides. Try to flatten the sides down further to keep the middle slightly raised. Alternatively, you may have overproofed during bulk fermentation, so reduce the proofing time. Either way, you will still have a delicious loaf of rye bread.<\/p>\n<\/div>\nAre there health benefits to freezing and toasting rye bread?<\/strong><\/p>\nYes, freezing and toasting rye bread lowers the glycaemic index. The freezing process increases resistant starch, which the body digests more slowly. \u00a0Resistant starch is a prebiotic that aids a healthy gut microbiome.<\/p>\n<\/div>\nCan you put the rye sourdough in the fridge to delay bulk fermentation?<\/strong><\/p>\nYes. If you need to stall the bulk fermentation process, put the rye sourdough in the fridge overnight. The following morning, place it on the counter to continue. When the weather is cold, bulk fermentation needs to be overnight or longer, but in the warmer months, this is too long.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nConclusion<\/h2>\nYou will love this foolproof, Easy Slow Cooker Sourdough Danish Rye Bread recipe. Once you know the fermentation time for your climate and kitchen, you can make this recipe without thinking.<\/p>\nI started making sourdough to improve my gut health around the same time that energy prices rose. This led me to use my slow cooker (Crockpot) as a cost-saving alternative, as it acts like a self-contained Dutch oven!<\/p>\nI don\u2019t have days to spare making bread dough, as I\u2019m sure you don\u2019t. Hence, I created this recipe as an easy way to achieve the perfect loaf without the lengthy, complicated process.<\/p>\nNow you don\u2019t have to waste your time on unnecessary steps, as I\u2019ve done all the trial and error for you.<\/p>\nThe main thing is not to stress over making slow cooker rye sourdough bread, make it fit in with you and not the other way round!<\/p>\nSo, what are you waiting for? Go and bake some healthy and delicious Danish Rye Bread!<\/p>\nPin Easy Slow Cooker Sourdough Danish Rye Bread (Rugbr\u00f8d) for later!<\/p>\n\n<\/figure>\n<\/div>\nLeave a comment and rating below when you\u2019ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All<\/a> <\/strong>over on Instagram.<\/p>\n\n\nEasy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/h2>\nThis Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d) is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre this seeded Danish rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/g><\/svg><\/span> Course <\/span>Breakfast, Light Lunch, Snack<\/span><\/div>\n<\/div>\n\n<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time <\/span>3 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Resting time <\/span>16 hours<\/span><\/span> hours<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Total Time <\/span>19 hours<\/span><\/span> hours<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nEquipment<\/h3>\n\n\n1 Measuring jug<\/p>\n<\/li>\n\n1 Tablespoon<\/p>\n<\/li>\n\n1 large glass mixing bowl<\/p>\n<\/li>\n\n1 rubber spatula<\/p>\n<\/li>\n\n900 g \/ 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)<\/span><\/p>\n<\/li>\n\n1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n\n1 food bag clip<\/p>\n<\/li>\n\n6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n\n1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\n\n75<\/span> g<\/span> sourdough starter<\/span> see notes<\/span><\/li>\n420<\/span> g<\/span> tepid water<\/span> see notes<\/span><\/li>\n250<\/span> g<\/span> dark rye flour<\/span><\/li>\n160<\/span> g<\/span> strong malted bread flour<\/span> see notes<\/span><\/li>\n10<\/span> g<\/span> sea salt flakes<\/span><\/li>\n200<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n\nTopping<\/h4>\n\n35<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nGenerously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
I\u2019m half Danish, so I grew up eating Danish open sandwiches (sm\u00f8rrebr\u00f8d). \u00a0<\/p>\n
I\u2019ve been making do with German rye bread from the supermarket over the years, but it\u2019s not the same as malty, \u00a0dense, chewy traditional Danish rye bread.\u00a0<\/p>\n
The only way to get my fix of the real stuff was to drive many miles to Ole & Steen, which was neither practical nor affordable!<\/p>\n
Hence, I wanted to create an everyday foolproof, budget-friendly Danish Rye Bread recipe using sourdough (not commercial yeast)\u00a0and my slow cooker.\u00a0<\/p>\n
After months of development, I knew I\u2019d cracked it when my Danish mother gave my rugbr\u00f8d 10\/10 for flavour and texture!<\/p>\n
This is the easiest sourdough rye bread recipe you\u2019ll find. It\u2019s very forgiving, and you literally can\u2019t go wrong!<\/p>\n
I researched every method and tip, and over five months, streamlined the process to the bare minimum necessary.<\/p>\n
Full instructions in recipe card below.<\/p>\n
The 2 most important pieces of equipment are:<\/p>\n
Get creative and mix things up a little!<\/p>\n
Danish Rye Bread should be stored in a sealed plastic bag (I use recycled cereal bags) or a large beeswax wrap to prevent the loaf from drying out. It should keep for up to 5 days.<\/p>\n
Since this loaf yields about 28 thin slices of rye bread, I keep half wrapped at room temperature and slice and freeze the rest in a sealed plastic bag.\u00a0<\/p>\n
Use frozen rye bread within 3 months of freezing.<\/p>\n
Rye bread is extra tasty and chewy when toasted straight from the freezer.<\/p>\n
There are so many wonderful toppings you can use on Danish rye bread. Here are a few:<\/p>\nSmashed Avocado with a Poached Egg and Sriracha on toasted Danish Rye Bread (Rugbr\u00f8d)<\/figcaption><\/figure>\nMore Rye and Slow Cooker Sourdough Bread Recipes<\/strong><\/h2>\nHere are some more delicious bread recipes for you to try:<\/p>\n\n<\/figure>\n<\/div>\n\n\nFrequently Asked Questions<\/strong><\/h2>\n\nWhy is there no second fermentation (proofing) in this slow cooker sourdough Danish rye bread recipe?<\/strong><\/strong><\/p>\nUsing the slow cooker negates the need for a second fermentation. As the temperature gradually rises, the rye sourdough undergoes an additional proofing before it is finally baked.<\/p>\n<\/div>\nDo you need to poke holes in the rye sourdough with a skewer before baking in the slow cooker?<\/strong><\/p>\nI found poking holes in the rye sourdough no difference to the finished rye bread. However, if you have a \u201cfloating crust\u201d above an air pocket, do this next time.<\/p>\n<\/div>\nCan you use a rye sourdough starter?<\/strong><\/p>\nYes, if you have one, you can use that, but I haven\u2019t tested this.<\/p>\n<\/div>\nWhy has my sourdough rye bread sunk in the middle?<\/strong><\/p>\nYou may have flattened the middle of the top of the dough lower than the sides. Try to flatten the sides down further to keep the middle slightly raised. Alternatively, you may have overproofed during bulk fermentation, so reduce the proofing time. Either way, you will still have a delicious loaf of rye bread.<\/p>\n<\/div>\nAre there health benefits to freezing and toasting rye bread?<\/strong><\/p>\nYes, freezing and toasting rye bread lowers the glycaemic index. The freezing process increases resistant starch, which the body digests more slowly. \u00a0Resistant starch is a prebiotic that aids a healthy gut microbiome.<\/p>\n<\/div>\nCan you put the rye sourdough in the fridge to delay bulk fermentation?<\/strong><\/p>\nYes. If you need to stall the bulk fermentation process, put the rye sourdough in the fridge overnight. The following morning, place it on the counter to continue. When the weather is cold, bulk fermentation needs to be overnight or longer, but in the warmer months, this is too long.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nConclusion<\/h2>\nYou will love this foolproof, Easy Slow Cooker Sourdough Danish Rye Bread recipe. Once you know the fermentation time for your climate and kitchen, you can make this recipe without thinking.<\/p>\nI started making sourdough to improve my gut health around the same time that energy prices rose. This led me to use my slow cooker (Crockpot) as a cost-saving alternative, as it acts like a self-contained Dutch oven!<\/p>\nI don\u2019t have days to spare making bread dough, as I\u2019m sure you don\u2019t. Hence, I created this recipe as an easy way to achieve the perfect loaf without the lengthy, complicated process.<\/p>\nNow you don\u2019t have to waste your time on unnecessary steps, as I\u2019ve done all the trial and error for you.<\/p>\nThe main thing is not to stress over making slow cooker rye sourdough bread, make it fit in with you and not the other way round!<\/p>\nSo, what are you waiting for? Go and bake some healthy and delicious Danish Rye Bread!<\/p>\nPin Easy Slow Cooker Sourdough Danish Rye Bread (Rugbr\u00f8d) for later!<\/p>\n\n<\/figure>\n<\/div>\nLeave a comment and rating below when you\u2019ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All<\/a> <\/strong>over on Instagram.<\/p>\n\n\nEasy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/h2>\nThis Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d) is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre this seeded Danish rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/g><\/svg><\/span> Course <\/span>Breakfast, Light Lunch, Snack<\/span><\/div>\n<\/div>\n\n<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time <\/span>3 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Resting time <\/span>16 hours<\/span><\/span> hours<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Total Time <\/span>19 hours<\/span><\/span> hours<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nEquipment<\/h3>\n\n\n1 Measuring jug<\/p>\n<\/li>\n\n1 Tablespoon<\/p>\n<\/li>\n\n1 large glass mixing bowl<\/p>\n<\/li>\n\n1 rubber spatula<\/p>\n<\/li>\n\n900 g \/ 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)<\/span><\/p>\n<\/li>\n\n1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n\n1 food bag clip<\/p>\n<\/li>\n\n6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n\n1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\n\n75<\/span> g<\/span> sourdough starter<\/span> see notes<\/span><\/li>\n420<\/span> g<\/span> tepid water<\/span> see notes<\/span><\/li>\n250<\/span> g<\/span> dark rye flour<\/span><\/li>\n160<\/span> g<\/span> strong malted bread flour<\/span> see notes<\/span><\/li>\n10<\/span> g<\/span> sea salt flakes<\/span><\/li>\n200<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n\nTopping<\/h4>\n\n35<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nGenerously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Here are some more delicious bread recipes for you to try:<\/p>\n
Using the slow cooker negates the need for a second fermentation. As the temperature gradually rises, the rye sourdough undergoes an additional proofing before it is finally baked.<\/p>\n<\/div>\n
I found poking holes in the rye sourdough no difference to the finished rye bread. However, if you have a \u201cfloating crust\u201d above an air pocket, do this next time.<\/p>\n<\/div>\n
Yes, if you have one, you can use that, but I haven\u2019t tested this.<\/p>\n<\/div>\n
You may have flattened the middle of the top of the dough lower than the sides. Try to flatten the sides down further to keep the middle slightly raised. Alternatively, you may have overproofed during bulk fermentation, so reduce the proofing time. Either way, you will still have a delicious loaf of rye bread.<\/p>\n<\/div>\n
Yes, freezing and toasting rye bread lowers the glycaemic index. The freezing process increases resistant starch, which the body digests more slowly. \u00a0Resistant starch is a prebiotic that aids a healthy gut microbiome.<\/p>\n<\/div>\n
Yes. If you need to stall the bulk fermentation process, put the rye sourdough in the fridge overnight. The following morning, place it on the counter to continue. When the weather is cold, bulk fermentation needs to be overnight or longer, but in the warmer months, this is too long.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
You will love this foolproof, Easy Slow Cooker Sourdough Danish Rye Bread recipe. Once you know the fermentation time for your climate and kitchen, you can make this recipe without thinking.<\/p>\n
I started making sourdough to improve my gut health around the same time that energy prices rose. This led me to use my slow cooker (Crockpot) as a cost-saving alternative, as it acts like a self-contained Dutch oven!<\/p>\n
I don\u2019t have days to spare making bread dough, as I\u2019m sure you don\u2019t. Hence, I created this recipe as an easy way to achieve the perfect loaf without the lengthy, complicated process.<\/p>\n
Now you don\u2019t have to waste your time on unnecessary steps, as I\u2019ve done all the trial and error for you.<\/p>\n
The main thing is not to stress over making slow cooker rye sourdough bread, make it fit in with you and not the other way round!<\/p>\n
So, what are you waiting for? Go and bake some healthy and delicious Danish Rye Bread!<\/p>\n
Pin Easy Slow Cooker Sourdough Danish Rye Bread (Rugbr\u00f8d) for later!<\/p>\n
Leave a comment and rating below when you\u2019ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All<\/a> <\/strong>over on Instagram.<\/p>\n\n\nEasy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d)<\/h2>\nThis Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d) is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre this seeded Danish rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n\n<\/g><\/svg><\/span> Course <\/span>Breakfast, Light Lunch, Snack<\/span><\/div>\n<\/div>\n\n<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Cook Time <\/span>3 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Resting time <\/span>16 hours<\/span><\/span> hours<\/span><\/span><\/div>\n<\/g><\/svg><\/span> Total Time <\/span>19 hours<\/span><\/span> hours<\/span> 25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n\nEquipment<\/h3>\n\n\n1 Measuring jug<\/p>\n<\/li>\n\n1 Tablespoon<\/p>\n<\/li>\n\n1 large glass mixing bowl<\/p>\n<\/li>\n\n1 rubber spatula<\/p>\n<\/li>\n\n900 g \/ 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)<\/span><\/p>\n<\/li>\n\n1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n\n1 food bag clip<\/p>\n<\/li>\n\n6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n\n1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\n\n75<\/span> g<\/span> sourdough starter<\/span> see notes<\/span><\/li>\n420<\/span> g<\/span> tepid water<\/span> see notes<\/span><\/li>\n250<\/span> g<\/span> dark rye flour<\/span><\/li>\n160<\/span> g<\/span> strong malted bread flour<\/span> see notes<\/span><\/li>\n10<\/span> g<\/span> sea salt flakes<\/span><\/li>\n200<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n\nTopping<\/h4>\n\n35<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nGenerously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
This Easy Slow Cooker Danish Sourdough Rye Bread (Rugbr\u00f8d) is the easiest recipe for authentic Danish rye bread you\u2019ll find! Packed full of nutrients and dietary fibre this seeded Danish rugbr\u00f8d is perfect for a healthy breakfast or lunch!<\/p>\n
1 Measuring jug<\/p>\n<\/li>\n
1 Tablespoon<\/p>\n<\/li>\n
1 large glass mixing bowl<\/p>\n<\/li>\n
1 rubber spatula<\/p>\n<\/li>\n
900 g \/ 2 lb loaf tin (I use a Mermaid Hard Anodised loaf tin)<\/span><\/p>\n<\/li>\n\n1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n\n1 food bag clip<\/p>\n<\/li>\n\n6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n\n1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nIngredients<\/h3>\n\n\n75<\/span> g<\/span> sourdough starter<\/span> see notes<\/span><\/li>\n420<\/span> g<\/span> tepid water<\/span> see notes<\/span><\/li>\n250<\/span> g<\/span> dark rye flour<\/span><\/li>\n160<\/span> g<\/span> strong malted bread flour<\/span> see notes<\/span><\/li>\n10<\/span> g<\/span> sea salt flakes<\/span><\/li>\n200<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n\nTopping<\/h4>\n\n35<\/span> g<\/span> mixed seeds<\/span> sunflower, pumpkin, hemp, golden linseed<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nGenerously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
1 large clear food bag (I recycle cereal bags)<\/p>\n<\/li>\n
1 food bag clip<\/p>\n<\/li>\n
6.5 L (6.8 Q) Slow Cooker (Crockpot)<\/p>\n<\/li>\n
1 nonstick spatula<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Generously grease a 900g\/ 2lb loaf tin with butter (or oil but I find butter works best).<\/span><\/p>\n<\/li>\n\nPlace a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n\nMix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n\nAdd the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n\nMix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n\nScrape the dough into the loaf tin.<\/p>\n<\/li>\n\nLevel the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n\nPlace the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n\nSprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n\nPlace the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n\nOnce baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n\nThen loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n\nOnce cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n\nStore the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\n\n\nStarter:<\/strong> Feed your starter 40 g of strong white flour and 40 g of tepid water a few hours before you start. Once it has doubled in size it\u2019s ready to use.<\/li>\nTepid Water:<\/strong> I use a mixture of boiled water and cold tap water unless I happen to have tepid water left in the kettle.<\/li>\nStrong Malted Bread Flour:<\/strong> I use Matthew\u2019s Cotswold Crunch Strong Bread Flour. A similar flour is Dove\u2019s Farm Organic Malthouse Bread Flour. They both contain wheat, malted wheat flakes, malted barley, and dark rye. Marriages do an Organic Strong Malted Brown Bread Flour, too, but it doesn\u2019t contain any rye. I have not tested the Dove\u2019s or Marriages\u2019 flours, but I\u2019d expect them to give similar results.<\/li>\nBulk Fermentation Time:<\/strong> On a hot day, this has taken me 5 hours, but on a cold day, 16 hours (ie, overnight). You will get to know what timing works in your kitchen. Don\u2019t worry if you leave the dough to ferment for too long and have multiple holes, this rye bread is very forgiving. Your loaf might have a dip in the middle, but it will still be great rye bread. You really can\u2019t go wrong with this recipe. If you need to delay bulk fermentation, put the sourdough in the fridge overnight, then take it out in the morning to continue proving.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Place a mixing bowl onto the scales and weigh 420 g tepid water and 75 g of sourdough starter.<\/p>\n<\/li>\n
Mix the starter and water with a spatula (don\u2019t worry about being thorough).<\/p>\n<\/li>\n
Add the rye flour, strong malted bread flour, mixed seeds and salt in this order.<\/p>\n<\/li>\n
Mix well with a spatula until all the flour is incorporated. It should be the consistency of wet concrete.<\/p>\n<\/li>\n
Scrape the dough into the loaf tin.<\/p>\n<\/li>\n
Level the surface with a wetted rubber spatula or hand to eradicate any air pockets. Aim for the sides being lower than the middle (which should be slightly raised).<\/p>\n<\/li>\n
Place the loaf tin into a large clear bag, seal with a clip and leave on your counter to bulk ferment until the dough has risen by 25% and has around 10 pinprick holes. This can take between 5 and 16 hours but will depend on the room temperature and time of year. (See notes).<\/p>\n<\/li>\n
Sprinkle 30 g of mixed seeds over the top of the rye sourdough.<\/p>\n<\/li>\n
Place the loaf tin into the slow cooker and bake on high for 3 hours and 10 minutes (core temperature should reach 98 \u2013 99\u00b0C).<\/p>\n<\/li>\n
Once baked, allow the rye bread to cool in the tin for 10 minutes.<\/p>\n<\/li>\n
Then loosen with a nonstick spatula if necessary and tip the rye bread onto a wire rack to cool.<\/p>\n<\/li>\n
Once cool put the loaf into a bag to soften (it will be hard and crusty at first). Allow 12 to 24 hours to pass before slicing and eating the rye bread.<\/p>\n<\/li>\n
Store the loaf in a sealed bag or beeswax wrap to maintain moisture. Alternatively slice up and freeze in a food bag. Frozen Danish rye bread makes great toast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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