Danish Rye Bread Recipe

Danish Rye Bread (Rugbrød) The Daring Gourmet

WEBOct 3, 2023 · Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. Combine all the dry …

Rating: 4.9/5(70)
1. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
2. Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.
3. Fit the stand mixer with a dough hook and knead on the bread setting ("2") for 10 minutes. The dough will be very sticky, loose and not remotely malleable (ie, incapable of being shaped).
4. Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). If you're only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly).

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Recipe for Danish Rye Bread Traditional and original …

WEBSep 27, 2015 · Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan …

1. In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
2. After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
3. Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.
4. Bake the rye breads at 180 C (360 F) for about 1 hour.

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Danish Rye Bread – a wonderful and very healthy bread

WEBJun 8, 2019 · Mix the dough. Put 400 grams of levain, 20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour, and 200 …

1. Mix all the ingredients for the levain; if you are using a 100% hydration wheat sourdough you should use those ingredients. If you've keep a 166% rye sourdough from your last bake, use the other set of ingredients.
2. Put 400 grams of the levain, 20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour and 200 grams of water in a bowl.
3. A rye bread needs to rise about 30%-50% before it's put in the oven. If you put it in too early, the bread will crack on top because of too much oven spring, if you put it in too late the bread will deflate in the oven.
4. Heat the oven to 240°C/465°F/Gas Mark 9.

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