Classic Danish rye bread with Agrain® 03 Maskmel Stout

Preparation time:

1 hour (including baking, but excluding withdrawal) - over 2-3 days

Skill level:



1 rye bread


200 g active sourdough

600g water

480 g rye flour 

120 g Agrain® 03 mask flour - stout

100g wheat flour

22g salt

200g broken rye kernels (400ml water for soaking)

30 g sunflower oil

100 g sunflower seeds

50 g pumpkin seeds

50 g flaxseeds

Here's how

If you don't have a sourdough, then you can buy one at your local bakery or make your own (see recipe below).

Day 1:
Soak the rye kernels overnight. Cover them with 400ml water and add a tablespoon of sourdough. Cover the bowl with household film and leave it on the kitchen table.

Day 2:
Use a large bowl, put the sourdough as well as water in this. Add rye flour, Agrain® 03, wheat flour, olive oil and salt. Use a wooden spoon to mix it. Add the softened rye kernels as well as the other grains, mixing the dough really well. The dough can still be a little wet when it's finished. 

Grease a rye bread shape, put the dough in so that it fills about 3/4 of the mould. Put the household paper over and leave the dough while it raises about 2-5 hours or 30-50%. How long the uplift takes depends on the temperature of your kitchen and how active your sourdough is.

Once the dough has reached the top of the mould, place it in the fridge until the next day. You can also choose to bake the bread immediately, but if you leave it one night in the fridge then the flavours develop better and the grains suck more water.

Day 3:
Heat the oven to 240C. Bake the rubread in the oven for 10minutes at 240C, then put the temperature down to 180C and bake the bread on for a further 45-50minutes, or until the bread has a temperature of 98 degrees. When it is ready baked, remove the bread from the mould and place it on a rack.

Be aware that it may be that your dough is raised so that you can fill several molds, if so, you can use small muffin molds for the remains.

How to make a sourdough:

Mix 90gr wheat flour or rye flour with 125ml water. Mix it really well so that plenty of air comes into the mixture, then cover it with a lid (breathable). Leave it on the kitchen table, after 12-24 hours fill a further 125 ml of lukewarm water and 90 g. flour in the mixture, stirring well so that air returns to the sourdough. At this point, you should be able to see small bubbles that mean your sourdough is active.

Every 12-24 hours, repeat the process of adding flour and water, but you must take away half the sourdough each time. After a week's time, the sourdough will be ready to bake off.

A little hint: If you don't use your sourdough for a while, you can easily store it in a closed container in the fridge, just remember to feed it with flour and water once in a while. If you want to use the sourdough, take it out of the fridge the day before and add the flour and water and it will be ready the next day. 

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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