Rye Sourdough and Smørrebrød

A hearty rye sourdough bread topped with a variety of ingredients to create the perfect open-faced sandwich.

Rye Sourdough and Smørrebrød

  • Servings: 1 loaf

This recipe is inspired by the traditional Danish open-faced sandwich, Smørrebrød. The hearty rye sourdough bread serves as a perfect base for a variety of toppings. The bread is made using a combination of sifted rye flour, whole grain rye flour, and freshly milled whole grain spelt. The dough is then fermented and baked to perfection.


  • 234g Sifted Rye Flour (Central Milling Medium Rye)
  • 176g Whole Grain Rye Flour (Central Milling Whole Rye)
  • 176g Freshly Milled Whole Grain Spelt
  • 468g Water
  • 88g Dark beer (stout, black lager, etc.)
  • 12g Fine sea salt
  • 47g Sourdough starter
  • 65g Sunflower Seeds (unsalted)
  • 65g Pumpkin Seeds (hulled & unsalted)
  • 30g Flaxseeds (raw)


  • Prepare the levain and soaker the night before you plan to bake.
  • Let the levain ferment for 12 hours overnight at room temperature, about 70-72°F (21-22°C).
  • Toast the seeds for the soaker and soak them in hot water for the same duration as your levain.
  • Drain the seed mixture using a fine-mesh sieve and let sit while you prepare the rest of the ingredients.
  • Add the levain to a mixing bowl along with the beer and the room temperature water and stir around to dissolve the levain.
  • Add in all the dry ingredients plus the drained seed mixture. Mix well with wet hands or a spatula.
  • Cover the bowl and let bulk ferment for 30 minutes at 74°F (23°C) ambient temperature.
  • Lightly grease your Pullman pan and scoop out the dough into your greased Pullman pan. Smooth the top with wet hands or a spatula.
  • Let proof, covered with reusable plastic, for 1.5 to 2 hours at around 74°F (23°C).
  • Preheat the oven to 400°F (204°C) and bake for 35 minutes at 400°F (204°C).
  • Turn the heat down to 350°F (176°C) and bake for 1.5 to 2 hours until the internal temperature reaches 208-210°F (97-98°C).
  • Once your bread has finished baking, remove the lid to your Pullman pan and let sit on a wire rack until cool to the touch.
  • Gently remove the bread from the pan, wrap in a kitchen towel or baker’s linen and let it rest on the counter for 24-48 hours.

  • No stretch and folds are necessary.
  • Be flexible with your baking duration and check the loaf periodically towards the end.
  • There is no need to steam your oven for this bread if you’re baking with the lid on.
  • If you slice too soon, you’ll end up with a gummy interior.