Rugbrød, Danish sourdough rye bread

Ingredients

• A few kilograms of whole wheat flour
• water
• 1 liter of lukewarm water (37 °C)
• 2 tablespoons of salt
• 500 g of coarsely ground rye
• Approximately 1 kg of whole wheat flour
• butter for mussels

Prepare the starter: mix the rye flour with water until it has a porridge-like consistency (about two parts flour to one part water). Let it sit in a covered jar for a few days, until it bubbles and has a fresh, sour smell. Save some for the next batch.

Combine the starter, warm water, salt, and crushed rye in a large mixing bowl. Gradually add the flour until you have a sticky but firm dough (approximately 1 kg). Cover and let rise.

Divide the dough into buttered muffin tins, pressing firmly to avoid air pockets. Let rise, covered, for about 2 hours.

Pierce the top of the bread to prevent it from cracking, then bake for 1 hour at 200 °C, reducing the temperature to 175 °C halfway through if necessary. A skewer should come out clean and dry.

Remove from the pan and allow to cool completely, wrapped in a dishcloth. It will be easier to slice the next day.