Recipe: Trine Hahnemann’s Danish “Malted Rye Bread with Mixed Seeds”

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Trine Hahnemann - Malt Rye Bread w Seeds 2000
Malted Rye Bread her husband’s made once a week for the past 15 years (The original image is no longer available, please contact KCRW if you need access to the original image.)

Trine Hahnemann - Scandinavian Baking Cover 590For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a much more central role. The whole grain is a mainstay in dark, hearty breads.

This week on “Good Food,” chef Trine Hanhemann shares her recipe for “Malted Rye Bread with Mixed Seeds” from her new cookbook “Scandinavian Baking.” This classic Danish rye bread gets its bluish hue from malt flour and its crunch and bite from cracked whole rye, sunflower seeds, poppy seeds and linseeds. Hanhemann says this bread is perfect for making smørrebrød — thinly sliced, open-faced sandwiches topped with any combination of ingredients such as avocado, cottage cheese, sliced cooked potatoes, chives, kale and hardboiled eggs.

Hanhemann’s passion for rye extends beyond the kitchen. She wants to reintroduce heritage rye seeds into the American agricultural landscape. Working in collaboration with Norway’s Svalbard Global Seed Vault, Hanhemann co-founded The Rye Bread Project. The project has donated 24 varieties of heritage rye seeds to farmers, farmers markets and organic research organizations since it got off the ground in 2010.