Danish Rye Bread (rugbrød, Gluten-free and low FODMAP)

Step 1

Pour water in a medium bowl, add dry yeast, psyllium husk seeds and mix lightly.

Step 2

Put the rest of the ingredients in the bowl and mix for 10-15 minutes with a hand mixer (use the dough hooks).

Step 3

Take a baking tin, spread some oil inside the form and put the dough in the baking tin to quickly get the bread out. The baking tin I use can contain about 2 1/2-3 L. You can also use two smaller ones instead.

Step 4

Brush the bread with beaten eggs and sprinkle poppy seeds on top. I like the bluish look on the bread.

Step 5

Let the bread rise for 6- 8 hours or overnight. You can use a kitchen skewer to poke holes in the bread if it has raised too much. I do it no matter what to be on the safe side.

Step 6

Bake the bread in a cold oven at 200C. For 1 hour and 10 minutes.