Danish Rugbrød

Everyone finally recovered from whatever stomach bug we'd contracted and I can start thinking about food again. First thing on the list is to get my basics up and going again - most importantly the Danish rugbrød. As I keep a starter mix in the fridge from last time I baked this bread I can bake it today and enjoy it tomorrow but to start out with this bread you will need a bit of patience as it takes a couple of days for the starter to get ready:

Starter:

1/2 cup buttermilk
1/2 cup rye flour
1/2 ts salt

- Mix well and cover with clingfilm. Leave it out at room temperature for 2 days.

Bread:

10     oz rye berries
  2     cups water
  1     medium sized carrot, shredded
  1/2  ts active dried yeast
  3/4  bottle beer, preferably dark
         starter
1 1/4 cups rye flour
   3/4 cup spelt flour
1 1/2 cup wheat flour
   1/2 tbs coarse salt
   3/4 cup sprouted sunflower seed

- Combine water and rye berries in a large saucepan and bring it to a boil. Turn off the heat and leave it with the lid on for 20 min.
- Pour app. 5 tbs of the still warm water into small bowl and mix in the yeast. Leave it for another 10 min.
- Add the beer, starter, flour and salt to the berries and what water is left and mix it all together.
- Take 3 tbs of mix aside and store in the fridge in container with the lid loosely on.
- Add the yeast, carrot and sunflower seeds and mix well.
- Pour into a butter greased baking tin size 9.25x5.25x2.75 in, cover with a fresh dish towel and leave at room temperature for four hours. Make sure to smooth out the surface to avoid creaks in the crust.
- Bake in the middle of the oven at 385 F for 1 1/2 hours. Leave covered in the baking tin 24-48 hours to settle.
- Enjoy!

Before baking

Done!