You can also make 3 smaller loafs of bread with this recipe, using … Regarding your question: I normally never cook the rye grains beforehand. It tastes and looks great but each time after cooling and when I cut the bread open the consistency is very sticky as though it is still not cooked and very hard on the outside. I have copied and pasted them below: I ended up making one large bread and had to adjust my cooking time accordingly. Thank you so much for this great recipe. It was terrific, very sour. In generel I would not replace the all-purpose flour with whole-wheat flour. I lived in Denmark for a year and struggle to find a decent rugbrød back in London. I'm in the US, and know that our standard sizes are not the same as European pans. 1 teasp yeast (regular baking yeast) in summer; two in winter. Add comma separated list of ingredients to exclude from recipe. 116 g Sunflower Seeds thanks for the recipe. You are welcome. Hi Wendy, Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. Hi Celine. You can try to keep the sourdough in the fridge and then take it our maybe 12-20 hours before you are going to use it. Ingredients. I'm just happy that you also like the recipe :-). Jeg kan lave rugbrød i NewJersey. Hi. Hi Lucy, Making it again now per your instructions and will let you know how it turns out. I am curious what the calorie content is per slice? Thank you Kim for sharing this recipe. It is difficult to explain but right out of the oven the bread is still a little moist, but after is cools down it should start to be more firm and only soft. I couldn't get all the ingredients here in Uruguay (rye kernels, gravy browning) so I made a couple of local modifications but the result is soooo good! I halved the recipe however I had an issue that when baking the crust wasn’t letting any steam out and even though the bread ended up being in the oven for almost three hours it was still doughy and raw inside. Our family is hosting a Danish exchange student and we can't wait to make some of your recipes. 1 1/4 cup sourdough starter discussed elsewhere. I like that you have adjusted the recipe to match your own preferences - this is the great thing about cooking if you ask me :-) Regards Kim (NordicFoodLiving.com), Your email address will not be published. It is a great bread and so much fun to make. However when the dough is rising for the second time, After putting the dough in the pan, we top it with water and vegetable oil and poke holes to release any air. I am now able to make danish rye bread "down under". I think the trick is to let the bread rest, maybe wrapped in a towel, for ~24 hours before you cut into it to get the moisture to equilibrate a bit. Full recipe for sour dough used to make Rye Bread, Easy recipe for Rye Bread WITHOUT sourdough, https://translate.google.com/translate?hl=da&sl=auto&tl=es&u=http%3A%2F%2Fnordicfoodliving.com%2Fdanish-rye-bread-rugbrod%2F. 4 dl cups all-purpose flour Hope you enjoy this recipe as much as we do. In a small bowl, mix ¾ cup cold water, the rye kernels, and the seeds. I'm just happy that you like the recipe. I like it, You can bake it in a regular bread pan, or on a pizza stone for a pain paysan. Please note that this process takes two days. I hope you can continue finding inspiration on my blog :-) regards Kim, What a delicious recipe, I har just made it, and finished eating the first slice, and it tastet incredible. I'm using this recipe for my nutrition class in school, but am only supposed to use the nutritional value for one slice of bread. I typically use my standard bread pan which measure about 30 x 10 x 10 cm (12 x 4 x 4 inch). I did add more flour too as I had a hard time trying to handle it being so sticky. Been really getting into cooking from my heritage which is Danish/German and this bread recipe was by far the best and believe me I was looking! Sometimes I get a spring/crack across the top of the loaf, only sometimes. I have visited Denmark several times and loved the bread but couldn't find it here. Regards Kim (NordicFoodLiving.com). Divide the dough into two portions and pour it into two normal bread pans. Let the dough rise for about 1-2 hours or until the bread pan is full of dough. I never imagined I could make my own. Also, did you store it covered to dry out, or just leave it out? Lawrence, I am also interested in this. Could the amount of salt be a misinterpretation from Danish to standard U.S. measurements? But if you try, I would suggest replacing only 1/4 of the all-purpose flour. Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. I added sesame seeds pumpkin seeds and Chia as well as what was written and also added a tablespoon of cocoa powder and a tablespoon of molasses to half of the dough . And just one final comment. I make it all the time with my own sourdough and it consistently turns out perfect. Try covering the bread with a damp dishtowel, much better than plastic.. You recommend letting the bread rise covered with "plastic foil". Inga. However, that said I normally just add the salt by eye. Hello, I can get rye malt (malted rye grains) from a local homebrew supplier for a fraction of the price of the whole grain rye that I get at the grocery store. Regards Kim (NordicFoodLiving.com), I'm happy that you like the recipe :-) Regards Kim (NordicFoodLiving.com. HI. However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy! 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I enjoyed making the Danish rye bread and it went together and came out just like the pictures. I live in Canada and have found that a common hot cereal mix called either Red River Cereal or Sunny Boy Cereal contains steel cut wheat,steel cut rye and whole and cracked flax as its only ingredients .It can be bought in the bulk section at several Canadian supermarkets as well.I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well. Thank you! Recipe makes one large loaf or two small loaves. Can I substitute water with dark beer for more flavor? I was advised this would also allow the steam to evenly penetrate the bread back into the bread instead of evaporating. It took a little research to convert deciliters to imperial measure but found that 1 dl is approx 2/5 of a cup. When you allow the bread to cool off, the inside should be more firm and nice. I live in New Zealand and it's difficult to get good bread here. This bread is a very good rye bread and my husband gave the taste a 5 but they don't tell you to add enough flour. Regards Kim. Yes it is 2 tablespoons of salt. This is a very tough, sticky dough, it can be made by hand, but a … About the sourdough. Rustic Rye Bread This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. In the past, my rye bread was composed of 100% dark whole-grain rye. Thank you so much for this recipe! Try only adding 1 tbsp if you are trying one more time. I guess you can find it on Google. I did however have to change the proportions of water and salt which are way too high per my experience. This is a great recipe. Your recipe with my own sourdough turned out fabulously!!! However, I've never tried it personally myself. Regards Kim, Yes you can, I made a faux starter of: Directions for Starter . I, I have been married to a Dane for 36 years and lived in DK for 4. Or do you make a new starter each time? Yes you are right - it makes most sense to use decilitre when talking liquids. You can also freeze it for several months. I made the bread twice and it came out really good. I have simplified quantities further to just cups, ie 1 cup cracked rye.... 2 cups starter.... And it works perfectly well. It should sound somehow hollow. The loaves collapsed, but I don't know if this was because I used rye malt or other factors. Regards Kim. Cover batter with a damp cloth, and place in a warm, draft-free spot. I've made your recipe twice now. Regards Kim (NordicFoodLiving.com). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. JH. Regards Kim. Hi Janet. Thanks for letting me know about the plastic wrap/foil - I don't know. How do you measure flour by volume? Note that this recipe is the place where I have ended after ten years of experiments. Thank you so much for the recipe, Best regards René, Hi René. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife. How was the bread after 24 hours? Thanks. Hola. Céline again. The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. It has become a necessity for our table. En Helsingborgare pa landet I England. I love this recipe. I then leave the bread in for longer than you recommend to try to bake it more thoroughly. I want to try so many traditional danish recipes as I can! Yes you can convert the measurements into ml. NO METAL MUST TOUCH THE STARTER! Have you tried one more time and how was the result then? By the way, I love this recipe! You are welcome and thanks for your nice comment, I love to hear from people and what they think about the recipes. Thanks so much for this recipe; I love Danish rye bread and would like to try making it at home. I'll try poking it next time and check my measurements. I am trying to purchase some pullman pans to bake these in. How much longer do I cook it for? So we went on a hunt ffor a replacement and were lucky to come across your recipe on you-tube. Thanks for your nice words. You are absolutely right. Buy me two tins a sardins and a bread. Bread looked fine, but was much too salty. Need more direction!!! I love your webpage. Regards Kim. However, you can use Google to convert the units in volumen into weight. I'm happy that you like the recipe. I even made Danish Liver Pate to go with it. From the look of the bread, thatworks fine in place of cracked rye. 172 calories; protein 4.8g; carbohydrates 37.2g; fat 0.8g; sodium 483.4mg. Regards Kim (NordicFoodLiving.com), Thanks!! I am so happy have found a recipe. Do you think I can replace some or all of the all purpose flour with whole wheat? Tusind tak for hjælpen!!! Do you have any suggestions to what is happening? I happy that you like the recipe. Two tbls of salt was too much. And if so, how moist? I glad that it turned out good :-) On day five, the sour dough should be ready directly as it is. Hi. I have a PULLMAN PAN which allows the dough to rise to a nice, square loaf perfect for slicing thin and making Smørrebrød is the best by far. It is hard to describe. It is quote an effort to find the ingredients in France but I have my sources now. Is there a change in flavour if I include/omit this ingredient? I also accidentally bought bulger wheat and it turned out great. I am so excited by your flours comment. Allrecipes is part of the Meredith Food Group. So you are right, you don't need to add flour on day five. 1 cup sifted all-purpose flour (Optional). So the bread is less nutritious. Not the crap we´re accustomed to eating in the American Continent. I'll post it in a short time on my blog. The last two times I’ve baked my breads came out with the hole below the crust. I know that it can be difficult to find cracked wheat when you are not living in Denmark - I know that some people around the world have had success finding the wheat at larger supermarkets and from local bakeries (they can order from their supplier). See more ideas about Danish rye bread, Rye bread, Scandinavian food. The rye grain has been a staple of the Danish cuisine for over 1000 years, with recipes for rye-based bread passing from generation to generation, never going out of style. I made it again and checked the internal temperature after an hour. Your daily values may be higher or lower depending on your calorie needs. Thank you for publishing your recipe. :) In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. I am not quite sure if the starter alone can hold the bread form. We have a similar recipe from our Danish relatives. Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe. Finally, a note for people using dry yeast instead of starter. I am asking this since you do not mention in your instructions. Nutrient information is not available for all ingredients. Put about 2¼ lb/1.5 kg into each of two well-greased 9 x 4 x 4-inch/23 x 10 x 10 cm. Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread Thank you for poroviding the recipie. I have been baking a fair bit of sourdough bread and now want to replicate the beautiful rye they have in Denmark. many nice recipes that I want to try. Thank you so much for your quick reply. Recipe looks great. Update: I had been feeding the starter the day before, as you suggested, but this time I wanted to skip that step and used a starter that hadn't been fed in months and my loaves turned out beautifully! Thank you very much Extra loaves store well in the freezer for a few weeks. This typically happens on day five of the 'groth' of the sour dough. I am having trouble finding Malt syrup. I also believe that it can be a great help for others. Seriously. Now I want to make the rugbrod. It is prepared with rye flour and many seeds, which makes it a very nourishing and complete bread that goes very well with smoked salmon, … After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 … Excellant bread! The grains are well cooked and it sliced perfectly. The question that I have is on all purpose flour. Pour into oiled pan and smooth top of dough. My dough was more runny than yours (now I know it's because we probably have a different way of measuring the flour -- hence the usefulness of measuring by weight) and so it was pretty sticky for a while though I baked it to 205 degrees F -- the temperature recommended by other expert for similar breads. You simple just stir a little in the sour dough to make the consistency even. That's very misleading. Add all ingredients to a large bowl and mix until well combined. I went away for a week and when I came back it smelled like vinegar. It takes some time to make this bread. Did you maybe add too little water? It is amazing how forgiving this recipe is to my experiments. Flours differ by season, some grains are not readily available but a little imagination and thoughful substitution permits splendid bread to be easily produced (eg pepitas and / or freka and / or steel cut or some rolled oats substituting for cracked rye kernels that I cannot find in Sydney, Australia) . I ended up cooking a full half hour more. "dl" means deciliters and is a way of measuring volumen in Europe. Information is not currently available for this nutrient. Please inform. I have had several failures learning bread making,no disasters just learning experiences. I'm sad to hear about this mistake. I get the crust, when a big hole and then the actual bread. I don't know but I think it might work. Everyone who tries it says says it is the best bread they have ever had! Just put half a cup of whole wheat flour or any flour in a jar and add a cup of water and leave it on the counter for a week. Thanks a lot for your nice comment. THANK YOU! Thanks again, Kim for your excellent recipe!! Hmm, that's difficult to say for sure. You don't have to use the exact same bread size pan as I am using. It looks wet, is it 100% or 125%. I hope that it will turn out great. Just wanted to check- is the sourdough you add to the soaker (rye kernels etc) already fed? My only problem is making enough to keep up with the demand. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. Thanks! Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? Foil in the US refers only to thin sheets of aluminium. Would it be possible to provide the ingredients measurement in weight? Dear Kim - I have baked this bread 6 or 7 times so far and it is a real treat! Thank you very much for your comment. I am always using the same and very simple instructions for my sourdough. Hi. I have a quick question: - Do you think it is feasible to replace the flour completely with soaked rye berries (except for the sourdough starter which involves the flour)? Normally I add the sour dough when it has small bobles on top, like described in my post about sour dough here on my blog. I want to make your bread for my Danish relatives for Christmas. Do I have to feed it just before using or is it okay to use it straight out of the fridge? Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. It might be the sourdough which was not good enough or that the bread did not rise long enough. Sounds like your bread is getting dry while rising. a 10/10 recipe: infalible and delicious. It's just a guess. I'm sorry to hear that it was too salty. I'm happy that you can use the recipe and that it has been a success. Wonderful recipe. I didn't know the 205 F trick - However, I'll test it next time I am making a rye bread. There was not enough flour in the recipe this was still a sticky dough when putting it on the baking sheet. I use the ratios you have and have tried many different flours and grains and seeds and it always turns out GREAT! This is the step before baking which hopefully should reduce the amount of air bubbles in the bread. My last baking was yesterday and the loaf came out absolutely perfect. Gravy browning is simply just some brown coloring which is typically used in Denmark to make a white sauce brown. Hi Kim, I should say that I attempted to make this recipe using the malted rye and no malt syrup.

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