RUGBRØD

This is a traditional recipe for the national bread of Denmark. Rugbrød is Danish rye bread. It has won the approval of my friend from Denmark, who gifted me with this recipe.

In a large bowl mix the starter with water, salt, cracked rye, rolled oats, hard red wheat flour, and rye flour. Cover with wet kitchen towel and allow to sit at room temperature for 24 hours.

In a small bowl combine the flax seeds, sunflower seeds, rolled oats, cracked rye, and malt beverage. Pour the ⅓ C boiling water over the top and stir.

Add this to the large bowl and mix well. Spoon into two 9" x 5" x 3" buttered ceramic or glass loaf pans. Cover with a wet kitchen towel and allow to rise 4-6 hours (when I make this, 2 hours is plenty!!)

Bake at 350° F for 2 hours.

Remove breads from loaf pans immediately and let them cool on a rack wrapped in a wet kitchen towel. If you do not remove the breads from the pans the bread tends to crumble when you cut it.

When completely cooled off, breads are wrapped (waxed paper inside next to bread and aluminum foil on outside) and stored in the refrigerator or freezer. Bread will stay fresh in the refrigerator up to 1 month.