Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. So no honey should be used to make the starter. Do I measure it by full hydration water weight or by partial hydration water and flour weight? Regards Kim (NordicFoodLiving.com), Excellent recipe - really enjoyed making this after years of trying to find the right recipe. Hi Jasmin. 450g Water. This is so useful for me. One question I have is that on Day 5, it mentions :make sure that you stir in the mixture several times a day." I have such fun with it! Yes you can convert the measurements into ml. This recipe is based on a sour dough which takes about 5 days to make. I'll snoop around and see what I can get. In a … Just made my first loaf with the sourdough. I'm just happy that you also like the recipe :-). I typically use my standard bread pan which measure about 30 x 10 x 10 cm (12 x 4 x 4 inch). To the bowl, add the molasses, salt, buttermilk, beer and yeast. Hi Celine. Still it tasted fantastic. Anyone interested in selling me some finished product? After 36 or even 48 hours the bread has a real bite to it. I am so happy have found a recipe. The question that I have is on all purpose flour. Thank you for this wonderful recipe. Thank you!! 480 g Sourdough Starter Next morning I do the 1h baking whilst having breakfast etc, so that it does not impinge on my working day. I even made Danish Liver Pate to go with it. Regards Kim (Nordicfoodliving.com). Rugbrød is a traditional bread from Danish cuisine. Rye's unique qualities can make it challenging to use in a bread recipe. Stir in the rye flour … I ended up cooking a full half hour more. Sorry to hear about this issue. I made this every week till the kids left home. Great hearty bread! However - it did taste good! Thanks! We normally add a little gravy browning to give the bread a more brown color. Seriously. Hi. Also, if you like your bread really sour like I do, you can't used any sugar in the bread recipe for the same reason. I'm happy that is worked out pretty good. If I have some sour dough in the fridge, I normally take it out 24 hours before I need it, refeed it and then let it sit on my counter top for 24 hours. About the sourdough. Poking the bread before baking is a good idea to avoid the top from breaking but normally this should not be necessary. Hi Kim, A Pullman loaf pan would also work but I would not use the lid when baking. Tusinde tak. Thank you. this is the best bread for marmalade!!! First of all: Thanks so much from this receipe! It is good that you made it work. I notice you wrote that the gravy browning can be omitted; what is the benefit of including this? It rises for about 1,5 hours after I add the flour and then another 1,5 hours in the bread band. Thanks in advance! I've made your recipe twice now. When you are having large holes inside the bread it could be a sign of a very active sourdough. The second time I reduced the water (and salt) as someone suggested and it was better but still not as cooked in the middle as on the top, bottom, and edges. I planned to mix part dark rye, part medium (or white) rye, and part something else, in this case, freshly milled spelt. I have found your recipe to try. This is why I prefer weight measures. And I made the video after the writing and photos :-). If you haven't tried this, you should, and you could alter the recipe to reflect this. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly. :-). 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, I have been married to a Dane for 36 years and lived in DK for 4. 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 ? I'll post it in a short time on my blog. Many thanks! However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy! Yes you are right - it makes most sense to use decilitre when talking liquids. Jim. This should not add any taste to the bread so this can be omitted if you like. After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 … Ie another 8 hours before you add it to the grains? Fully submerge the rye berries in water and soak them for twelve hours. Can I substitute water with dark beer for more flavor? I just converted your formula into grams. You can take it or leave it, but I think this is the best. Are you sure about the temperature in the oven? 1 1/4 cups steel cut oats Regards Kim (NordicFoodLiving.com). Thank you again. Regards Kim. I am now able to make danish rye bread "down under". 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. Hi Lene. 4 dl cups all-purpose flour Please inform. Love making this rye bread on the weekends. Thanks. Now THAT is real bread! However, I've never tried it personally myself. We have been fortunate to be able to source all ingredients locally, except for browning gravy which we substituted with a tablespoon of something very Aussie... Vegemite (and used less salt!). The only thing is I put it on a cook sheet like the recipe said and it ended up being very wide and only about 2 inches high. I normally never remove or discard any of the sourdough. When you allow the bread to cool off, the inside should be more firm and nice. However, I would not remove all the sugar as it is also used to start the rising process of the bread. Sikke en overraske. Just personally, I am curious about the possibility of "flour-free" bread which replaces the flour with soaked kernels. I mixed one batch with the sourdough in it, then couldn't bake it for about 8 days so I stored it well covered in the fridge, then added salt and flour and baked. You are welcome. Wonderful recipe. Can anyone recommend a place to buy the cracked rye kernels and cracked wheat in the US? Raw bread, it keeps for a long time and fits perfectly with tartlets (salty or sweet). I hope this help you. 1 dl = 1 deciliter = 2/5 US cups, Hi Kim, It was my first attempt at a "just sourdough" bread and I am delighted by the result. Add comma separated list of ingredients to exclude from recipe. I'm going to make this bread later this week (making the sourdough now!) Here they are, :), 116 g Cracked Rye To be honest I have never come across “dl”, what is this? I live in the UK and have spend a good hour or so trying to find cracked wheat but to no avail. I’m always stirring my starter with metal spoons and haven’t noticed any detrimental effects. 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. Rugbrød (Danish pronunciation: [ˈʁuˌpʁœðˀ]) is a very common form of rye bread from Denmark.. Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. I've been using a meat thermometer to work out if the bread is ready. I'll try poking it next time and check my measurements. If 1dl = 100ml then 8dl = 800g! Home-made sourdough makes all the difference. And I'm so glad to be able to make my own bread now. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. But you are absolutely right. Thanks for the five-star rating :-) Regards Kim (NordicFoodLiving.com). Thanks for your advices. Watch this healthy and delicious Danish rye bread recipe. 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