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Danish black bread

Danish black bread

Here is a tasty idea for a satiating and nutritious snack or breakfast, the black bread typical of Denmark. Thanks to the rye grains the consistency is thick and appetizing, pumpkin seeds, fennel, sunflower and dried cranberries enrich this preparation, giving digestive and antioxidant properties. You can enjoy this bread alone, or spread some slices with a berry jam or with a layer of butter, a precious source of carotenes and vitamin D.


200 grams of whole rye grains
400 grams of wholemeal rye flour
200 grams of white spelt flour
12 grams of fresh brewer's yeast
25 grams of sunflower seeds
25 grams of pumpkin seeds
100 grams of dried cranberries
1 tablespoon of fennel seeds
250 ml of soy yogurt
2 tablespoons of honey
3 tablespoons of cocoa powder
500 ml of water
1 tablespoon of fine ground whole sea salt
Bring the water to a boil. When it boils, remove the water from the heat and pour it into a bowl to cover the rye grains and the pumpkin and sunflower seeds. Let it sit for 10-15 minutes. Then add the yogurt, honey, fennel seeds, dried cranberries and cocoa, mix. Let it cool down. Add the yeast, let it melt, and then pour in the rye flour. Cover with cling film and let it rest for an hour in the oven with the light on. Take the dough, add the spelt flour a little at a time. Knead for a few minutes, gradually incorporate the salt. Shape into a ball and place in the bowl, sprinkle with water, cover with plastic wrap and refrigerate overnight. Take the dough and distribute it in a large oiled mold, squeeze to remove any bubbles. Brush with water and sprinkle with rye flour. Cover with a towel and let it rest for two hours. Bake at 200° C for 40 minutes, turn off the oven and let the bread rest for a quarter of an hour, remove from the oven and let it cool down.
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