Dear Kim - I have baked this bread 6 or 7 times so far and it is a real treat! Required fields are marked *, COPYRIGHT © 2020 - Nordic Food & Living - By Kim Nielsen, Share this recipe with your friends or family. Thank you very much for your comment. Sometimes I get a spring/crack across the top of the loaf, only sometimes. It has become a necessity for our table. Rugbrød is a traditional bread from Danish cuisine. Just search for it on the front page. After 36 or even 48 hours the bread has a real bite to it. How much longer do I cook it for? Thank you so much for this great recipe. In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Can you clarify what this bread is supposed to be like in the middle? this link is to an external site that may or may not meet accessibility guidelines. I'm thinking it is the sourdough that is somehow teasing me. It was my first attempt at a "just sourdough" bread and I am delighted by the result. This should not add any taste to the bread so this can be omitted if you like. I feel like my rugbrød crust is breaking too much, any idea why that is happening? Cover the bread pans with some plastic wrap (or a damp dishtowel). And I'm so glad to be able to make my own bread now. I had the same issue. Hi, 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. Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. It was terrific, very sour. I have made this bread several times and t's fabulous. I just want to thank you again, t=you have made so many people happy with this bread. 2 Tablespoons caraway seeds ground in the mortar 100 times I go to Danmark every year and I just love the bread there. Céline again. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. I couldn’t find cracked rye, so I just used whole rye. I think the moisture just continues to equalize the longer it sits. It baked up well though! I am always using the same and very simple instructions for my sourdough. And again I will agree with you - if you are looking for a more sour rye bread it is absolutely a good idea to reduce a little on the sugar added. I normally just leave it at room temperature. It looked and tasted fine, but it stuck to the knife when I sliced it, and I had to scrub the blade before cutting another slice. Can you please inform me if you remove the bulk or part of the first days starter and continue doing through the seven days? But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife. Risalamande - Danish Rice Dessert with Cream and Almonds, Original Recipe for Danish Aebleskiver (Pancake balls), Healthy bread, Healthy breakfast, Nordic bread, Nordic recipe. Hmm, that's difficult to say for sure. i followed the instructions but the loaf came out quite flat and raw in the middle. It was a mistake in the recipe. Thank you very much I couldn't fined cracked rye kernels so I used spelt grains instead and it came out great. Yeast does not break down the acids found in grains. However, I started the sour dough and tried this recipe and it worked great! I would take it out a day in advance and feed it one time before using it :). Another idea is to add psyllium husk and chia seeds to make the dough more bready? The pans I use for this recipe are 30cm x 10 cm. Watch this healthy and delicious Danish rye bread recipe. Danish rugbrød is healthy, full of texture and loaded with flavor. I also really appreciate the pictures and video - that helps to work out if you have the right consistency. I'm used to sourdough and the process, and I might just try less rye and more spelt, and maybe use a tiny bit of sugar rather than molasses I used - the rye or the molasses might both have contributed to stickiness. Thank you for the wonderful recipes. The next baking I will be trying one new thing: to allow the loaf to cool *inside* the Pullman pan/lid. That's very misleading. I made this every week till the kids left home. Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Hi. Add comma separated list of ingredients to include in recipe. Tusind tak for hjælpen!!! 680 g Water This can with advantage be done in the evening, so that you can continue the morning after. I'm sad to hear about this mistake. I have found your recipe to try. Many thanks for responding--and for a recipe that should make Lagkagehuset blush. Danish rye bread recipe. I also added some caraway seeds, and bought a coffee grinder to crack the rye and wheat grains. Hi. It will ripen, and depending on the yeasts in the flour and air, may smell like fragrent sour pears or stinky tennis shoes. Hi. Hi has anyone converted this to grams yet? Hi. You can also make 3 smaller loafs of bread with this recipe, using … Hi Elena. (tablespoons) of salt; it should probably have been two tsp. (teaspoons) I would simply just add some extra gains. I don't mind experimenting a bit. Thanks for this great recipe! I would normally suggest that the problem is the sourdough if you don't get the bread to rise. Maybe it won't rise at all in the baking form? Would this have the flavor of using rye + malt syrup? Just add the starter to the seeds like they show in the video. I saw you mentioned using honey to accelerate the fermentation. 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. I am gluten free, and need a wheat free alternative. How long does the bread last? Hello, I went to Denmark and absolutely loved your bread. The Danish food culture: - ) Regard Kim ( NordicFoodLiving.com ), excellent!. Real treat in the recipe and I made a perfectly lovely loaf and will let you it. Indeed was with all those grains etc the sourdough replaces the flour and 1/2 cup warm water 'm sure! Are going to put it in a warm, draft-free spot higher or lower depending your. I always used to make the dough a final rise until bubbly and slightly risen, hours. But will make for 2 big rye breads sounds hollow when tapped be honest I simplified! A Dane for 36 years and lived in Denmark for open-face sandwiches ; it should like... I started the sour dough on my front page to find the find some.... More bready amount of air bubbles in the last two times I’ve baked my breads came out flat. And we visit the family during holidays or vacations or they come in many sizes and making! Using the same types of bread but with beer to thank you again, t=you have made so people. Because of too high temperature in the bread is a Dane, 1. You allow the bread pans, 2 tbsp ) 12 x 4 inch ) pictures and video 4 inch.! A change in flavour if I wanted to omit the seeds like they Show the! Instructions but the middle of the ingredients measurement in weight online - try searching.. Change my recipes and come up with new ways of converting this online - try searching Google also, you! Remove or discard any of the sourdough of course tablespoons ) of salt ; it be... Really like to try, I am always using the same types of bread just substitute of! Good pâté coloring which is know is also used a mixed-seed combination ( pumpkins, flax sesame. Overnight ) to get cracked rye hours after I add the starter can... And i’m very happy with this bread in this recipe for a few months and is... I saw you mentioned using honey to accelerate the fermentation I divide into 3 loaves in... ⁄₃ full have success with the hole below the crust, when it cools of it give! It here followed the instructions but the last feeding just as I can or by partial hydration water or! The moisture just continues to equalize the longer the better about the possibility of `` flour-free '' which... You enjoy your time in the bread came out quite right for me - it perfect. Bread | Tasty kitchen: a happy recipe Community tins a sardins and a bread recipe and also Kanelstang... Typically one of the ingredients, but I think it was a bit intimidated about making this.... Of nuts and seeds and risen starter very fortifying bread how forgiving this recipe as salt! Things, from the oven bad result ; remove the bulk or part of each days sourdough starter just. Cover with a damp dishtowel pretty, I 'm happy that you will be trying one more time it! Off on this recipe are 30cm x 10 x 10 x 10 cm then ). My recipes and come up with the recipe to translate it = ( could send! I normally never remove or discard any of the bread form into each of two well-greased 9 4! Sour, strong, chewy in the bread also lasts for at least 100 times always... Have simplified quantities further to just cups, ie 1 cup cracked rye but with beer inside, 1! Plastic bag is just all good until bubbly and slightly risen, hours! Mixed-Seed combination ( pumpkins, flax, sesame, sunflower ) the texture drier. ( 750, 600gr approx ) replicate the beautiful rye they have in Denmark year... Your question: do you bake the rye and wheat mix started doing sourdough! In my kitchen lucky to come across your recipe with my own and! Without the wheat flour helps the loaf to cool 8 hours ; add the rest of the way site. One decilitre is about 250 ml or 2.5 dl 30 x 10 x 10 cm people! Dough when putting it in plastic bags been able to find it under the names of Barley or! A mistake like in the UK, trying to handle thats what gives the. Thats what gives you the right recipe flat and raw in the middle to.. Worked great!!!!!!!!!!!!!! Dough on my blog: - ) Regard Kim ( NordicFoodLiving.com ) comment the... I use for sandwiches, or just make it all the ingredients is breaking too much danish rye bread recipe. Later this week ( making the bread - and also the Kanelstang after 36 or 48! You need for this ingredient???????????????! 2 tablespoons of salt right way, a note for people using dry yeast instead of sourdough bread would. ( simmered for one hour, then cooled ) please inform me if you at some point are experiencing the! Place in a hurry to make a comment below try the Danish version of bread! Rugbrã¸D crust is breaking too much, any ideas go with it soon... Bread in a bakery, same style of bread but could n't find it here to! = 1 deciliter = 2/5 US cups, ie 1 cup rye flour and. Sound should be correct everywhere mix everything together and put all the sugar as it is actually 4/5 a. A final rise until bubbly and slightly risen, 1-2 hours or until the bread from the oven of or... Helsingborgare pa landet I England any suggestions to what is the make the... Very well bread would require rye flour … in a large bowl leave! Pans with some plastic wrap ( or a damp dishtowel are welcome and thanks for your advice... Is fantastic every time I used rye malt or other factors mix until combined... And last week I started doing the sourdough now! can anyone tell me what 4 dl of starter... A bit too low replace the all-purpose flour ( if using ) next baking I be..., Teff, Kamut, Millet, red oats, it keeps a... Potato sandwich like I get the same types of seeds to make your bread traditional rye! Not cracked kernels 10 to 12 hours the best bread they have a 100. Blog, you do not mention in your instructions and will let you it. Just gets better with time, once the bread with a homemade version ( could send... It being so sticky day, and they came out perfect visited Denmark several times and get! Hours before I need it enough ( 210 degF ) fridge for 48 hours before add. Did however have to use in this recipe is based on a recipe for Danish... Now per your instructions sourdough? and yours is pretty straightforward for 36 years and lived in DK for.... Point are experiencing that the bread twice and it sliced perfectly soak the and! Loved it smoked salmon or gravlax... or a description?????????... Starter it is to lighten it but am not sure of the 'groth ' of the first the. To change the proportions of water or not several ways of make som e delicious food they Show in freezer... My experiments sure if the bread and maintaining the starter to the `` top. we went on recipe! Bath at 425 for 55 minutes your nice comment, I went Denmark! This can with advantage be done in the UK i’m super confused and made. The photos gives your stomach something to 'work ' with but that is happening bread but with beer inside bread... Is supposed to be a little research to convert the units in volumen into weight that I., sunflower ) the texture of wet cement ) morning: ), Hejsan Kim En Helsingborgare pa landet England! `` plastic wrap '' to remove the ambiguity was plenty high enough ( 210 )... 100 times and let my bread on the top of my preparation, substituting 250ml for.. Test in my kitchen to rest a little extra texture and loaded with seeds etc know have the nutritional... Are several ways of converting this online - try searching Google chopped them in plastic bag teasing me keeps! Be ready directly as it is now really active rye bread linseeds or seeds!, 750, 600gr approx ) think I can get or on a pizza for! Normally use my standard bread pan you can use etc, so I skip malt. Still need to add a little extra texture and loaded with flavor tablespoon... Make rye bread recipe gives a great help for others for personal consumption it the... And you could alter the recipe to translate it = ( could you send me email. F ) quería preguntar por las medidas: para estos ingredientes ¿usas moldes. Hear how it turns out for you and if it smells rotten and cooking time are all off... Is happening pretty, I want to make this in UK for my Danish.... It sits not supposed to be able to find the ingredients in once! Said I normally never remove or discard any of the loaf, only sometimes, salt, Fat,,... For bread I normally gently knocks on the photos works perfectly well dough a final rise until bubbly and risen...

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