When I visited a friend in Copenhagen during my studies, I was introduced to the world of hearty, dense rye bread—something I had never experienced before. This rye sourdough bread recipe is inspired by all the different kinds of rye bread I ate there.
– sourdough starter – water – sugar – rye flour
In a large mixing bowl, combine the sourdough starter, water, oil, salt, and sugar. Stir until the starter dissolves.
Add the rye and bread flours. Mix until a shaggy dough forms. It will look almost paste-like, with no real structure. Cover the bowl and let it rest for 1 hour (autolyse).
Soak the sunflower seeds in hot water while the dough rests.
After the autolyse, add the soaked sunflower seeds along with any remaining soaking water. Knead or mix until well combined.
Cover the bowl and let the dough ferment in a warm spot (25–28°C) for 4–5 hours, or until it rises slightly and small air bubbles appear.