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Sourdough for Danish Rye Bread

(recipe, Naomi O'Leary)


Sourdough is the basic ingredient of Danish rye bread — but you have to prepare it a few days in advance. You can make a big batch and then store it in the fridge for later use; in the fridge, it keeps for two weeks or more. To keep it fresh, add a little fresh rye or wheat flour once in a while. This recipe comes from Danish deli owner Adam Aamann.


  1. 1 cup rye flour
  2. 1½ cups water
  3. Generous pinch of salt
  4. 2 Tbsp. honey
  5. 2 Tbsp. yogurt


  1. Place all the ingredients in a large bowl and mix into a mud-like consistency. Cover the bowl with a layer of plastic wrap, punching a few holes in the wrap so the dough can breathe.
  2. Place the bowl in the fridge for two days. On the third day, mix some extra rye flour and water into your mixture, and leave for a day or two until you see the dough start to bubble. Your sourdough is now ready to be turned into rye bread.