Chris Staines Recipe: Smørrebrød
Dark Rye Bread for Smørrebrød
Making the sourdough
- 300 ml buttermilk
- 100 ml water
- 250 ml (150g) rye flour
- 100 ml (60g) whole wheat flour
- 1 tbsp coarse salt to add into the dough
- 1 tbsp coarse salt to sprinkle over dough to preserve
Combine all ingredients, sprinkle with salt (which helps to keep unwanted bacteria out of the the starter as it “ferments”).
Let sit in a covered container for 7 days in a dark cool place (not in the refrigerator).
Preparing the Rye Bread Dough:
- 1 bottle light ale (about 300ml)
- 2 tbsp malt syrup or honey
- 2 tbsp kosher salt
- 500 ml warm water (not above 100 F)
- 1 tsp dry yeast
- 750g Rye flour
- Sour dough
Dissolve the yeast and a bit of sugar in 100ml of the warm water. Let stand for about 5 minutes until the yeast is frothy.
In a stand mixer, combine all the ingredients and mix thoroughly.
Baking the Bread:
- 500g cracked rye grain
- 250ml warm water
- 150ml raw sunflower seeds and/or flax seeds (optional)
- Sesame seeds to cover loaf
- 1 tsp coarse salt (for the new batch of sour dough)
- Remove about 200g of the dough and put aside in a sealed container. This will be your sour dough for the next batch of bread. Sprinkle a teaspoon of coarse salt over the starter to preserve.
- In the mixer combine the remaining dough with the other ingredients and mix thoroughly (for about 5 minutes).
- Place the well-mixed dough into a rye bread baking form, sprinkle with sesame seeds, and let rise for at least 6 hours so the sour dough can impart its acidity.
- Place the baking form in an over preheated to 350F and bake for 2 hours. For best results, spray water into the oven every 30 minutes or so.
- Turn off the heat, remove the bread from the baking form, spray with water on all sides and place back in the over directly on the rack for about an hour while the oven cools.
- Remove bread from the over and allow the bread to cool completely. This will take a couple of hours.
- Once cooled, wrap the bread in plastic wrap place it in the refrigerator for at least 1 day before cutting the bread. Ideally, you should use a rugbrød slicer to get even, thin slices.
The breads taste improves after a few days and stands up very well to freezing.
Enjoy with your favourite open-faced sandwiches!