Baking rye bread is part of my weekly routine and my family would complain bitterly if there wasn’t to be a steady supply of my Danish loaf. It needs a bit of planning to get started but it really isn’t difficult. The below recipe is for one loaf I usually bake four loaves so simply times the recipe by four. For the poolish (the sloppy dough you start with on day one) 75g rye sourdough starter (if you…