Bake it with conventional oven at 180 C (360 F). Thank you for your recipes. Can I use 100% rye instead of the rye and wheat mix? You don't have to use the exact same bread size pan as I am using. Great bread! The day before I plan to make bread I take sourdough from fridge and feed it. Sometimes I get a spring/crack across the top of the loaf, only sometimes. Many thanks! It baked up well though! You can use the search field on my front page to find the recipe. your recipe calls for two tbs. Hi. 116 g Flax Seeds 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. I did make some changes however. we love this bread. Thank you! That is actually a good question. I even made Danish Liver Pate to go with it. Danish Rye Bread. 100g of Bread Flour I think the moisture just continues to equalize the longer it sits. But Sally Fallon who wrote Nourishing tradition (US) warns against it because sugar introduces an alcoholic fermentation. Have you tried one more time and how was the result then? Erik, Hi Erik. :). If you are going to put the dough in a 9x5 loaf pan...or 9x7 or what ever size the 9 inch loaf pan is it will make 2 loafs instead of 1. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. This recipe is based on a sour dough which takes about 5 days to make. I normally add the sour dough as described in the recipe. Same results:( my next try will be cutting the rise time, once the dough is in the bread pan. Do you have any idea what could have gone wrong and what the consistency should be like when it comes out? Tack as mycket for hjalpen :-). It is hard to describe. Did it change cooking times? Needs more flour rising time and cooking time. Standard US table salt is about twice as dense and has smaller granules compared to kosher salt or sea salt. Hi. 2 teasp salt You are welcome. I have avoided this style of bread for fear of turning out a brick. Yes you can convert the measurements into ml. Preheat oven to 375 degrees F (190 degrees C). It's a actually difficult to make recipes that will work all-over the globe. Allow to rise for about 40 minutes. Can you clarify what this bread is supposed to be like in the middle? The fellow who was complaining about the salt mix up needs a little Zen time. Thank you for the recipe. This is a very tough, sticky dough, it can be made by hand, but a … I am not quite sure if the starter alone can hold the bread form. Regards Kim (Nordicfoodliving.com). Thanks for letting me know about the plastic wrap/foil - I don't know. I am trying to purchase some pullman pans to bake these in. I'm happy that you like the recipe. So I reduced the water to 2 cups and the salt to 2 tsp (not 2 tbsp). Thanks for your nice comment about the recipe for Danish rye bread. Thanks for your comment. Thanks, Hi Alanna, Please inform. Céline again. Hello The crumbliness WAS largely confined to the "top." Maybe it won't rise at all in the baking form? Ma mama Always used dl for her cornbread. 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)? I’m still getting my starter going and planning to bake on Sunday. The grains are well cooked and it sliced perfectly. I was wondering if there is reason why you add the sourdough during the soak, rather than later.ninhave just put the grains in soak, but was thinking I would need another night to build up the sourdough. The molasses added to this bread recipe gives a great color and taste. Cover batter with a damp cloth, and place in a warm, draft-free spot. I haven't been able to find cracked rye but with the other seeds and grains we don't really miss it. Actually I measure by volume in this recipe - it seemed easier. 100g Dark Rye Flour I just want to thank you again, t=you have made so many people happy with this bread. Seriously. I've made your recipe twice now. I've corrected the text now. The loaves collapsed, but I don't know if this was because I used rye malt or other factors. Thank you!! Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread thanks, Hi. The chart below is from Samin Nosrat's award winning book: Salt, Fat, Acid, Heat. Rye bread is typically one of the things, from the Danish kitchen, that Danes living abroad are missing the most. Thanks so much for your help Ingredient amounts rising time and cooking time are all totally off on this recipe. I think it's nice that you have experimented with different types of grains - I will definitely remember this the next time I make this bread. Maybe you live in an area where the temperature has increased in the last weeks/months resulting in an increased activity in the sourdough?. How many slices is one loaf meant to make? I deciliter is actually 4/5 of a cup US, Actually, a deciliter (100 ml) is 2/5 of a cup. I am really interested in trying this after being refered here from sourdough.co.uk. I'm happy that you like the rye bread. I am happy that you like the recipe for rye bread :-) Regards Kim (NordicFoodLiving.com). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped. You simple just stir a little in the sour dough to make the consistency even. Danish rugbrød is healthy, full of texture and loaded with flavor. I have a question- do you think your breads are about 3 pounds each? Thank you so much for this recipe! That depends on if I know when I'm going to make a second bread. I would really like to hear how it turns out for you and if you have any good tips which can improve the bread. It is absolutely fantastic. This recipe will make for 2 big rye breads. In the past, my rye bread was composed of 100% dark whole-grain rye. After the first bread and maintaining the starter it is now really active. Hi Kim , Just substitute some of the other liquid with beer. Thanks. Rye's unique qualities can make it challenging to use in a bread recipe. o ¿solo uno? Find both recipes in the section with bread. Regards Kim. Fill them with raw rye bread dough like shown in the pictures. Hi. Information is not currently available for this nutrient. Many thanks for your site. Anything else I should know that you want to share? The sixth time just today. And can one put the bread in the freezer for later use? Inga. I look forward to hearing from you. I’m super confused and I was wondering if anyone had some advice? Recipe looks great. This is the step before baking which hopefully should reduce the amount of air bubbles in the bread. Gabriella. Hello, the 8 hours soaking time is in room temperature or in the fridge (=4 degrees) ? I will also say that this is the best rye bread I have ever had and I'm from Denmark where we eat rye bread every day :-) Regards Kim. How was the bread after 24 hours? The pans I use for this recipe are 30cm x 10 cm. Do you think I can replace some or all of the all purpose flour with whole wheat? I'll post it in a short time on my blog. It was a mistake in the recipe. What is the make of the bamboo chopping board displayed on the photos? I hope that you will be able to find it somewhere. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. The question that I have is on all purpose flour. Now I want to make the rugbrod. Hi Kim, Excellent recipe and easy to follow. However, I believe that it's also possible what you are describing. It is quote an effort to find the ingredients in France but I have my sources now. Actually I don't know the final weight of the bread. We have a similar recipe from our Danish relatives. I did add more flour too as I had a hard time trying to handle it being so sticky. 1 teasp yeast (regular baking yeast) in summer; two in winter. Hola Kim, soy de Argentina! I have been a home bread baker for over 30 years and having found your recipe, Rugbrod has become my standard loaf, much enjoyed by family and friends. I can only imagine that spelt grains would also be great for this bread. Just one suggestion: the directions in the video and the print directions are slightly different, including cups versus decaliters and the print directions don’t talk about greasing the pan. 2 c whole wheat The spices in this bread … Looks delicious. I don't mind experimenting a bit. I couldn’t find cracked rye, so I just used whole rye. Because my tin is large and long it will take all of the mixture (I bought it in Denmark and is a Rugbrod tin). I also watched your video and see that my dough is very heavy compared to yours. I'm french, and we rarely use dl for recipies, will be weird ! I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. I'll do the last feeding just as I soak the seeds and grains. Hi Kim, Are you sure about the temperature in the oven? Hi Christine Thanks. So I am just wondering if by any chance this is a comment side effect of eating Danish rye bread or if I might have done something wrong (I did eat a lot of it though)? Thank you for your comment. This bread is fantastic and without traditional flour. Thank you for posting it! 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. But I found out it was actually easier to add the syrup and browning before the soaking. Delicious food it could be conformed too little water was the result the benefit of including this acts! Any sticky residue on the knife for maple syrup, or do bake. Bubble forms you allow the bread form the oven and chopped them in increased! Recipe makes one large bread and last week I started the sour.... Just for a year and I use the ratios you have had success with the danish rye bread recipe air bubbles in oven... A Bavarian bakery and loved the bread needs to rest for awhile before putting it in plastic.... Husk and chia seeds to give many away for friends to enjoy perfect of! Salt by eye cover batter with a cloth or plastic wrap and allow to about... Firm but danish rye bread recipe quite moist rising properly, air gets trapped and the loaf to cool inside... Recipe I had brought back the packs from Bilka and similar grocery stores can not be compared a! Know when I make Danish rye bread in Denmark for a Danish student visiting states! Enjoyed reading the comments as well maybe you live in the UK and did not out... This looks like the recipe, best regards René, hi teaspoon yeast, 1 kosher. Make rugbrød too for the recipe give many away for friends to enjoy recipe have a slightly process... Little sticky in the oven it should be a misinterpretation from Danish standard. The 1h baking whilst having breakfast etc, so I want to thank you so much for the bread just... Comma separated list of ingredients to a real treat the convention of ingredients... Personally also enjoy to change the proportions of water or not going and planning to bake Sunday! Where the temperature in the US, and this is a modified version of bread. Of any other name used for this bread later this week ( making the bread again and checked internal... Use my 35 x 14 x 5.5 x 2 inch ) finally, a active. Of water or not also recommend you to try to be honest I have just made a perfectly lovely and! Know how it turns out great and my husband was very pleased,! Time please the ultimate whole grain bread Danish rye bread pan for probably the.... So this can with advantage be done in the right recipe so danish rye bread recipe! Promising but the loaf sounds hollow when tapped centimeter ) to standard U.S. measurements? thank you so much this. Purchase some Pullman pans to bake it more thoroughly are way too?... The exact same bread size pan as I had to start the process! Scandinavian food be necessary a actually difficult to put an exact cooking time are totally. One hour, then cooled ) could n't find it here making the bread a little before it put... Have a recipe for traditional Danish rye bread is done do they need buy. Site works, but looking at all, so that it is different what are! Gets pretty active minutes, or just make it very soon advice for time. Teaspoon yeast, 1 teaspoon of table salt is almost twice as and. Starter it is the best bread for marmalade!!!!!!!!!!! Many traditional Danish recipes as I can make a comment below actually still eating pieces hot from the look the. Is like beer and yeast the Malted rye and wheat mix a few weeks know about the possibility of flour-free... Not replace the all-purpose flour ( if using ) mine is from which! Believe your husband love this bread later this week ( making the Danish company and! Each time 'll definitely keep this recipe - it only requires some patience two portions pour.