Inspired by the beautiful city of Copenhagen, this is my super easy, super delicious version of a rye bread. A dense, satisfying, hearty rye bread is a breakfast staple in the Danish diet, typically accompanied with a still-warm soft-boiled egg, and some Danish cheese or butter… The Toujis twist is adding cooked rice for that perfectly moist & chewy texture, a mixture of nutritious seeds within the loaf, and serving with olive oil, fresh avocado and either a poached or soft boiled egg.
Makes 1 loaf
Ingredients
1 1/2 c. spelt flour
1 1/2 c. rye flour
1/2 t. instant yeast
2 t. sea salt
1 1/2 c. warm filtered water
1/4 c. sesame seeds
1/4 c. flax seeds
1-3 T. caraway seeds
1 1/2 c. cooked brown sweet rice
1 T. organic extra-virgin olive oil
Directions
Pour 1 1/2 c. luke warm filtered water in a large glass and pour yeast in and set aside for a few minutes to let yeast activate. You will see subtle movement at yeast does its job.
Combine spelt flour, rye flour, and salt in a bowl and mix well.
Pour the warm water and yeast mixture into flour mixture and gently stir to combine. I typically use freshly-cleaned hands to mix doughs, so as to not over-stir.
Cover bowl with a damp towel or plastic wrap and set aside at room temperature for 12-15 hours. Dough will rise and appear slightly puffy.
Mix flax, sesame, and caraway seeds together in a small bowl.
Brush a small loaf pan with olive oil. Uncover bread dough and add cooked brown rice and 3/4 of seed mixture. Use clean hands to evenly mix the rice and seeds into the dough. Transfer dough into the oiled loaf pan, pressing lightly with fingers to smooth out and evenly distribute. Sprinkle the remainder of the seed mixture on top of the dough and cover loaf with the damp towel or plastic wrap. Let rise at room temperature for 1-2 hours.
Preheat oven to 350 degrees F. Bake bread for 1 hour (to 1 hour and 15 minutes) until crust is hardened and sounds hollow when tapped gently with a knife or finger.
Remove loaf from pan and allow to cool for 25-30 minutes before slicing. I store the loaf in an airtight container in the fridge for a few days, or you can also leave on the counter if the temperature is moderate and you’ll be using up within a couple days. Enjoy!
