Here’s a special loaf for rye enthusiasts: Danish Black Rye Bread, a dark loaf made with whole rye flour and coarsely ground rye meal, soaked overnight and sweetened with a barley malt syrup. Leavened, as always, with rye sourdough starter and hydrated with dark beer.
The result is a subtly flavoured bread that features the texture and sweetness of rye with a mildly sour finish.
This version of Black Bread comes from Western Denmark. It’s superb as a snack or appetizer, served with a ripe cheese or smoked salmon, but I like it toasted with a simple schmear of butter. A cool glass of Guinness stout or Hoyne Dark Matter might go well alongside!