Rugbrød

Method

Mix rye flour, wholemeal flour, and white flour in a large bowl. Add the rye sourdough starter and warm water, stirring until fully combined into a thick, sticky dough. Add salt, caraway seeds, sunflower seeds, and linseeds, mixing thoroughly. Cover the bowl and allow to ferment at room temperature for 12-16 hours until the dough rises slightly and becomes bubbly. Turn the dough into a lined loaf tin, smooth the top, cover, and let it prove for 2-3 hours. Preheat the oven to 200°C and bake the rugbrød for 45-50 minutes until deep brown and it sounds hollow when tapped on the base. Cool completely on a wire rack before slicing.