This is a nutrient-dense loaf full of sprouted grain and seeds. But don’t let that scare you!
You’ll love the texture and the layers of flavour and sweetness. There is almost as much sprouted rye grain in this loaf as the combined flours of sifted spelt and whole rye. No white flour, here! But the sprouted grain makes the bread immensely more digestible and also contributes to the overall sweetness.
Other sweet sources include dark malt syrup and a healthy pour of Hoyne Dark Matter beer. You can’t ignore the seeds, either! Flax, sesame, pumpkin and sunflower seeds round out the big texture-flavour experience.
This is a fun loaf! It’s like a deconstructed Danish Rye Bread, which we’ve had here before. Rugbrød, it’s called. It has similar ingredients as the Danish Rye, except way less flour and more grain.
Slice your bread thin for open-face sandwiches, smørrebrød1. Or shave it to even thinner slices and baked to make lacy crisps.
Open-faced sandwiches built on a thin layer of Danish rye bread. The name comes from the words for butter (smør) and bread (brød). However, you’ll rarely find one that limits itself to those two ingredients.↩