Nordic Rye Bread Recipe

Easy Overnight Danish Rye Bread (Rugbrød) True …

WEBJul 28, 2021 · Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. Grease a 13 x 4 inch pullman loaf pan with …

1. For the Soaker: Combine all the ingredients for the soaker in a medium bowl. Cover with plastic wrap and let sit at room temperature overnight, approximately 8-12 hours.
2. For the Dough: Combine both flours, yeast and water in a separate bowl. Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture. Dough will be very thick and clay-like in texture. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours.
3. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes until everything is thoroughly combined, scraping down the sides of the bowl from time to time. Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl. Mixture will be quite sticky.
4. Transfer the dough to the prepared pan. Smooth out the top and sift a thin layer of rye flour over the surface of the dough. Place lid on pan and let the dough rise for 1½ -3 hours at room temperature or until it is about ½ inch from the top of the pan. The time that it takes for your dough to rise will largely depend on the temperature of the dough and your kitchen.

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Recipe for Nordic Rye Bread (The Easy Version) The …

WEBMay 1, 2018 · Let it rise for about 1 hour. Spray/coat the inside of a bread pan with some butter. Pour the dough into the bread pan and sprinkle …

Rating: 4.8/5(5)
1. In a large bowl; dissolve the yeast in the lukewarm water.
2. Add the rest of the ingredients except the all-purpose flour and poppy seeds. Stir to mix everything.
3. Complete the rye bread dough by adding the all-purpose flour step-by-step. Stir well in-between each step. The consistency of the dough should be like a thick porridge.
4. Set the dough aside somewhere warm and cover the dough with a clean dishtowel. Let it rise for about 1 hour.

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Sourdough Danish Rye Bread (Rugbrød) True North …

WEBApr 21, 2020 · Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½ …

1. The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. Stir with a spoon to combine (mixture will be thick and the texture of wet cement). Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours. Combine the ingredients for the Soaker in a small bowl. Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.
2. The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour. Set aside.
3. Combine the Levain and the Soaker (no need to drain) in the bowl of a heavy duty stand mixer. Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally. Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.
4. Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water). Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.

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