Danish Rye Bread

Instructions

1. Prepare the soaker
   The night before baking, combine the cracked rye berries with enough water to cover by 1 inch. Let soak overnight at room temperature. The next day, drain well before using.
2. Mix the dough
   In a large mixing bowl, combine the sourdough starter, dark rye flour, whole wheat flour, drained rye berries, sunflower seeds, flax seeds, molasses, malt extract (if using), salt, and water. Mix thoroughly until you have a very thick, sticky batter-like dough.
3. First rise
   Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for 8-10 hours. The dough will not rise dramatically like wheat bread, but it should show some activity.
4. Prepare the pan
   Generously grease a 13x4-inch pullman loaf pan or a standard 9x5-inch loaf pan with butter or oil. If using a standard loaf pan, line it with parchment paper for easy removal.
5. Shape and final proof
   Transfer the dough to the prepared pan, smoothing the top with wet hands. Sprinkle the pumpkin seeds over the surface, pressing them lightly into the dough. Cover loosely with plastic wrap and let proof for another 1-2 hours.
6. Preheat the oven
   Preheat your oven to 350°F (175°C) about 30 minutes before baking.
7. Bake the bread
   Bake the rugbrød for 1 hour and 30 minutes. The internal temperature should reach 205°F (96°C) when done. The bread will have a dark crust and should sound hollow when tapped on the bottom.
8. Cool and store
   Remove the bread from the pan and let it cool completely on a wire rack for at least 4 hours before slicing. For best results, wrap the cooled bread in a clean kitchen towel and let it rest for 24 hours before slicing. This improves the flavor and texture significantly.