Galactic Danish Rye Bread

How to make Galactic Danish Rye Bread


Recipe 1

  • 500 ml water
  • 300g whole rye or barley grains
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 50g linseed/flaxseed
  • 30g salt

Recipe 2

  • 330 ml Big Drop Galactic Stout
  • 170 ml water
  • 20g dry yeast
  • 300 ml dark syrup (corn or other)
  • 600g rye flour
  • 250g wheat flour
  • The grain mix from Day 1


Day One

  1. Mix all of the dry ingredients in Recipe 1 in a bowl
  2. Boil the water and pour this over the mix and stir properly
  3. Cover the bowl tightly and leave the grain mix in the fridge over night

Day Two

  1. Mix the beer and water and warm to approx. 37°C. Mix the yeast and liquid in a big bowl
  2. Add the dark syrup & then the flour
  3. Add the grain mix from Day 1 and mix it all for 15-20 minutes
  4. Put on the oven at 210°C
  5. Take one or two rectangular baking tins. Line with butter and breadcrumbs
  6. Fill the tin so that it is two thirds full
  7. Place the tin into the middle of the oven and bake for approx. 60 minutes
  8. Take the tin out of the oven and let the bread rest for one day before eating