Mash Rye Bread

February 17, 2016


The dough of Mash Rye Bread is sticky. Let your mixer do the hard work if possible.

2 breads

First day, evening 

1 dl (100 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (110 g) rye flour

Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight.

Second day

2,5 dl (250 g) 
lukewarm mash
0,5 dl (50 g) 
lukewarm water
1 dl (140 g) Scandinavian dark syrup (or light molasses)
2 tsp salt
3 dl (200 g) wheat flour
1 dl (0,5 cup, US) dates, chopped into raisin-sized pieces
3 dl (160 g) fine, light rye flour (bolted rye flour, sieved rye flour)
4 dl (220 g) rye flour


Stir the mash, water, syrup and salt into the starter dough. Gradually mix in the flours. Add the dates. Knead the dough for 8–10 minutes.

Cover and leave to rise at room temperature until doubled in size. This takes about 4 hours.


I like dense bread and this is why I totally "destroy" the bread at this point. I turn the dough out onto a floured surface and knead it. Then I divide the dough into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. I preheat the oven and let the breads rise only the time the oven is warming up, only 20 minutes or so.

If you like fluffy breads, don't knead the dough. Divide the dough gently into two equal pieces, shape the pieces into two long loaves and put them into two oiled bread tins. Cover and leave to rise for two hours.

Preheat the oven to 250°C. Bake for 10 minutes, turn the temperature down to 200°C and cook for a further 40 minutes. 

Cover and let cool on a wire rack. When cooled, wrap the breads tightly and serve them the next day.

The bread stores well at room temperature and after couple of days it's perfect for toasting.

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