Sourdough Danish Rye Bread (Easy, No-Knead)

Step 1

In a glass jar or a medium bowl, mix the preferment ingredients. Cover loosely and let it rise at room temperature overnight.

Step 2

Soak 1 cup of mixed seeds in 2 cups of water.

Step 3

The next morning, the preferment should be at least doubled. Strain the seeds.

Step 4

In a large bowl, mix all ingredients until everything is well incorporated. Take around 30g of dough and place it into a small, tall spice jar. Make a mark at the point where the dough will have risen 50%. This is called an aliquot jar method, which is basically a way to measure the percentage of dough rise using a small piece of dough as reference.

Step 5

Transfer the dough into a lined loaf pan (I used a 450g Pullan loaf pan here). Make sure the surface is smooth by using a wet spoon or spatula.

Step 6

Cover and let it rise for around 3-4 hours or until the dough has risen 30-40%. Once the dough almost reaches the 50% mark. Start to preheat the oven at 480°F (250°C).

Step 7

Once the dough reaches the 50% mark, turn the oven to 465°F (240°C). Bake for 10 minutes.

Step 8

Adjust the oven temperature to 356°F (180°C). Bake for another 40-50 minutes until the bread's internal temperature is 98°C.

Step 9

Once the loaf is cooled to room temperature, place the bread in a ziplock bag. Let it rest for at least 24 hours before slicing it. DO NOT skip this step as it prevents the crust from getting too tough and also for the flavors to develop.