Ingredients
- 2 cups dark rye flour (stone-ground works best)
- 1 cup whole wheat flour
- ½ cup rolled oats
- ¼ cup sunflower seeds
- 2 tbsp molasses
- 2 tsp active dry yeast
- 1½ cups warm water (about 110°F)
- 1 tsp salt
- 1 tbsp vegetable oil for greasing
Instructions
- In a large bowl, combine the dark rye flour, whole wheat flour, rolled oats, sunflower seeds, and salt, mixing thoroughly.
- In a separate small bowl, dissolve the molasses in the warm water, then sprinkle the yeast over the top and let sit for 5-10 minutes until foamy.
- Pour the yeast mixture into the dry ingredients and stir until a sticky, thick dough forms.
- Lightly grease a 9×5-inch loaf pan with vegetable oil.
- Transfer the dough to the prepared pan, pressing it down firmly with wet hands to smooth the top.
- Cover loosely with a clean kitchen towel and let rise for 1-2 hours until nearly doubled.
- Preheat oven to 350°F while the dough rises.
- Bake for 50-60 minutes until the top is dark brown and firm, and a skewer comes out clean.
- Let cool completely in the pan on a wire rack for at least 2 hours before slicing.
Notes
Dense and slightly moist with a robust rye flavor and hint of sweetness from the molasses. Serve topped with smoked salmon, creamy cheese, or pickled herring for traditional Danish smørrebrød.