Danish Rye Bread - The Everyday Version
- In a big baking bowl, dissolve yeast into lukewarm water (if using dry yeast, skip this and follow manufacturers guidance). Add the bread mixture. In a mixer, or by hand, knead together well on medium speed for about 10 minutes. By hand - the longer you knead the better the texture, 15 minutes is a good starting point.
- Line or grease your bread tin very well - flour the inside and take extra care in corners to ensure the bread does not stick. Place the dough in your tin. Flatten the top gently using your fingers or a spatula. Leave to rise under a cloth for about 1 - 1 1/2 hours until you can see it has risen well (it should be approximately doubled in size).
- Heat your oven to 220 degrees celsius (fan: 200 degrees).
- Use a fork to make indents across the top of thebread. Place in the bottom of oven and immediately reduce heat to 185 degrees. Bake for approx 65 minutes, or until it sounds hollow when you give it a gentle knock/tap.