Rye cup baker Lotte Schwartz Andkilde is a gluten-intolerant rye bread lover, but has good experiences with this version.

Ingredients 0.5 cups of sourdough 1.5 cups of water 1.5 cups of rye flour 1 cup broken rye kernels 0.5 cups of wheat flour 1 lid (1dl) flaxseed 1 lid (1dl) sunflower seeds 1 lid (1dl) pumpkin seeds 3 tablespoons syrup, honey or sugar 1 tablespoon salt

Here's how you do it

1: Stir the ingredients together with water - do not stir too much.

2: Set aside for new sourdough and add sunflower seeds, pumpkin seeds, linseed, honey and salt to the rye bread dough.

3: Leave to rise for 10-12 hours. Ready to bake in 75 minutes at 190 °C.

The recipe step by step

1. In a mixing bowl, mix your sourdough with 1.5 cups of water, 1.5 cups of rye flour, 1 cup of broken rye kernels and 0.5 cups of wheat flour.

You can add 1 tablespoon of malt flour if you want a darker bread d. Stir for a short time.

2. Reserve sourdough for next baking: Mix 1/4 cup of dough from the mixing bowl with 1/4 cup of water. This is your new sourdough for the next time you bake.

3. In the mixing bowl, add 1 tablespoon of salt, 3 tablespoons of syrup (or honey/sugar) and 3-4 dl of mixed seeds, e.g. 1 dl of sunflower, 1 dl of pumpkin and 1 dl of linseed. The consistency should be like oatmeal.

4. The dough must rise for 10-12 hours.

5. Bake at 190 degrees for 75 min. Ideal core temperature is 97 degrees. Take the bread out of the mold immediately and let it cool on a baking rack - then you have freshly baked rye bread!

"The process that the sourdough creates in the bread during rising is destructive for gluten. This means that this bread does not have a particularly high level of gluten and can therefore be eaten by gluten-intolerant rye bread lovers.

However, I would not recommend it to those with a definite gluten allergy, as it is something completely different from being intolerant, which I am.

Enjoy!"

Recipe shared by Rugkopbager Lotte Schwartz Andkilde.