I've made rye bread before, but this time I wanted to try the seedless kind. My dad didn't like to many seeds in his bread. And if you have a child who just started getting solid foods, you want to start off with a softer version of the traditional rye bread.
The bread is soft and light with a mild rye bread taste.
This recipe is from Claus Meyers Bagebog
1100 g water - finger-warm
30 g yeast (live yeast)
1 dl sourdough
500 g all-purpose flour
1100 g rye flour
30 g sea salt
Pour the water into a big bowl, and mix in the sourdough and the yeast. Add the all-purpose flour, rye flour and salt, mix it well. If you do it by hand, kneed the dough for about 10 minutes. If you kneed it in a stand mixer, mix it 3 minutes on low and then 5 minutes on high. Cover the bowl with a kitchen towel an let it rise/ferment for about 3 hours.
Divide the dough in three and form loafs. Put the loafs into baking pans. Cover the pans and let the dough rise/ferment for another 3 hours.
Preheat the oven for 350℉ and put the breads in the oven and bake them for about 45-50 minutes.
Take the breads out of the baking pans and brusk the tops with melted butter. Let the breads cool completely.