PJT, Hi Philip. 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. Im so happy with this bread, its not exactly like the danish but the consistency and the sour taste resembles very very good the original! Then I can believe your husband love this Rye Bread. Hi. Regards Kim (Nordicfoodliving.com). Mine is from IKEA which is know is also operating in the US. Seriously. I start early in the morning of day 1, leave mix soaking all day and in the evening add second ingredients, leave for two hours plus and then just before going to bed divide into bread pans. I have followed your recipie, made the starter and just mixed up the dough but my dough is very heavy. I'm happy that you like the recipe. 1 dl = 1 deciliter = 2/5 US cups, Hi Kim, Looking for a rye bread recipe, I found yours. Hola. I've been using a meat thermometer to work out if the bread is ready. many nice recipes that I want to try. :-). Unfortunately, I don't know any good substitute. Hi Madeleine. Danish Rye Bread. Unfortunately, I don't have the full nutritional information for rye bread. I hope that it will turn out great. I love the recipe and really want to try making the bread, but I just have trouble with the measurements. Regarding the 'gas-issue' it's not a problem that I've heard about before. Regards Kim. It is quote an effort to find the ingredients in France but I have my sources now. Over all these years I have tried without success to make homemade rugbrød. Do I measure it by full hydration water weight or by partial hydration water and flour weight? I go to Danmark every year and I just love the bread there. Could the amount of salt be a misinterpretation from Danish to standard U.S. measurements? Thank you for this wonderful recipe. Doesn't stick if the bread touches it, keeps it moist so no excessive crust forms, and no plastic.. Hi Celine. Hello, I can get rye malt (malted rye grains) from a local homebrew supplier for a fraction of the price of the whole grain rye that I get at the grocery store. This is my low-key technique. My last baking was yesterday and the loaf came out absolutely perfect. Thank you! Information is not currently available for this nutrient. Making it again now per your instructions and will let you know how it turns out. I have been making this bread successfully for a long time now, in a Pullman loaf pan but without the lid. 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. IT DOESN'T MATTER. I notice there is no mention of kneading the dough, just mixing. Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower … You simple just stir a little in the sour dough to make the consistency even. Do you bake the bread with the lid on? Form into a loaf, and place on a baking sheet. I have avoided this style of bread for fear of turning out a brick. In the past, my rye bread was composed of 100% dark whole-grain rye. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. Now we don't have to wait to visit to enjoy it, and your Frikadeller, oh my! However, you can use Google to convert the units in volumen into weight. After the first bread and maintaining the starter it is now really active. Lately I have run into a problem. I'm happy that you like them. Love this recipe by the way. Regards Kim (NordicFoodLiving.com). 192 g All-Purpose Flour It's just a guess. Am I missing something? It's hard to say. So I'm wondering if bubbles are forming before the 5 days are up, can I use it, or does it need to sit for the whole time (5days?) Update: I had been feeding the starter the day before, as you suggested, but this time I wanted to skip that step and used a starter that hadn't been fed in months and my loaves turned out beautifully! It turned out great and my husband was very pleased. I don't know but I think it might work. So I reduced the water to 2 cups and the salt to 2 tsp (not 2 tbsp). Maybe if you started adding extra dietary fibers to your diet that is you stomach' way of saying thanks :-) Of course it should not be painful. 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. Can you clarify what this bread is supposed to be like in the middle? Please note that this process takes two days. If you remember to keep a little sour dough in the fridge then you can easily start up a new sour dough in 1-2 days - take it out on the kitchen table and feed it once or twice. For the dough: Mix the buttermilk, coffee, molasses, water, bread flour, dark rye flour and levain together with your hands in a large bowl until the dough is smooth and well combined … I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. The correct smell is like beer and a little vinegar-like. 100g Dark Rye Flour I know that it can be difficult to find cracked wheat when you are not living in Denmark - I know that some people around the world have had success finding the wheat at larger supermarkets and from local bakeries (they can order from their supplier). DANISH RYE BREAD. Just made my first loaf with the sourdough. Hi Kim! Stir in the rye flour … This recipe, for rye bread, is a result of this experimenting. I use the same ingredients, but the last month (I bake once a week) BIG air holes appear in the bread mainly on the top or bottom, which makes it completely impossible to use in open sandwiches. The bread also lasts for at least two weeks at room temperature. I've made your recipe twice now. We tasted the bread and slid the two loaves into the garbage. Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. Try covering the bread with a damp dishtowel, much better than plastic.. You recommend letting the bread rise covered with "plastic foil". Regards Kim (NordicFoodLiving.com). Hi Inga. Ingredient amounts rising time and cooking time are all totally off on this recipe. It is very easy. How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All. I think the trick is to let the bread rest, maybe wrapped in a towel, for ~24 hours before you cut into it to get the moisture to equilibrate a bit. If you put it in too early, the … I want to try so many traditional danish recipes as I can! 450g Water. I will use 3 feedings (the last one overnight) to get to the 480 gram amount of starter. Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. Each slice of bread is evenly moist with the same air bubbles in size. 116 g Flax Seeds I also really appreciate the pictures and video - that helps to work out if you have the right consistency. Fill them with raw rye bread dough like shown in the pictures. 2 teasp salt I'm currently working on a recipe for a super simple rye bread without sour dough. I'm sad to hear about this mistake. Hi. Thank you for posting it! The gravy browning is only to give the rye bread a little darker color. I would really like to hear how it turns out for you and if you have any good tips which can improve the bread. I'll snoop around and see what I can get. This bread is fantastic and without traditional flour. The bread was delicious! Again, I'm sorry to hear about the bad result. In this recipe it acts as the base for this bread. Hi Max. I agree, I believe the problem is with the sourdough too. Anyone interested in selling me some finished product? My first bread came out all flat and soggy inside. Just personally, I am curious about the possibility of "flour-free" bread which replaces the flour with soaked kernels. Would this have the flavor of using rye + malt syrup? Yes you are right - it makes most sense to use decilitre when talking liquids. What hydration is your starter? However, I've never tried it personally myself. I am assuming the starter is 100% hydration. 480 g Sourdough Starter Thanks! Pour into oiled pan and smooth top of dough. Thank you for this wonderful recipe. Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough. I'm happy that you like the rye bread. Is there a suitable alternative you are aware of or are you aware of any other name used for this ingredient?? Amount is based on available nutrient data. Mix all of the ingredients together, stirring to make sure there are no dry pockets left within the dough. Just search for it on the front page. So no honey should be used to make the starter. My dough was more runny than yours (now I know it's because we probably have a different way of measuring the flour -- hence the usefulness of measuring by weight) and so it was pretty sticky for a while though I baked it to 205 degrees F -- the temperature recommended by other expert for similar breads. HI. Rye's unique qualities can make it challenging to use in a bread recipe. When you allow the bread to cool off, the inside should be more firm and nice. The crumbliness WAS largely confined to the "top." In generel I would not replace the all-purpose flour with whole-wheat flour. Would it be ok if I converted dl in ml for both dry and wet ingredients?Thank you! Hello! I hope that you are going to have success with this bread. Pullman loaf pans, filling them about ² ⁄₃ full. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly. 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. (my friend gave me the starter and it kept growing so when I saw your recipe using 4dl of starter I thought "I am trying this"). Now THAT is real bread! Regards Kim (NordicFoodLivign.com). I hope that you enjoy your time in Denmark and that you like some of the Danish food culture :-). Thanks for your advices. Danish rugbrød is healthy, full of texture and loaded with flavor. Now I live in the UK, where it is hard to get good bread. I’m just getting my starter going and planning to bake on Sunday. The next time you can use the built-in converter which you can find at the recipe (button called US Customary) :-). Directions for Starter . Thank you! This recipe is based on a sour dough which takes about 5 days to make. Congrats! My hunch is I didn't leave the dough in the bread pan for long enough, or, the sourdough didn't gain enough yeast. I had the same issue. I have a question- do you think your breads are about 3 pounds each? Danish Rye Bread Just finished making this tonight, actually still eating pieces hot from the oven. Just forgot to talk about the starter. Hi Gina. "dl" means deciliters and is a way of measuring volumen in Europe. We substitute spelt flor for ap flour. I’m super confused and I was wondering if anyone had some advice? I hope that you have success with the recipe :-) Regard Kim (NordicFoodLiving.com), Its deciliters yo fool! … 1/8 teasp cumin this is the best bread for marmalade!!! Excellent recipe and easy to follow. I'm happy you liked the recipe! You can also use instant espresso powder for color. Thanks for your comment. Hi Kim, I hope you can continue finding inspiration on my blog :-) regards Kim, What a delicious recipe, I har just made it, and finished eating the first slice, and it tastet incredible. Thanks for the tip :-). Hi Lucy 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 ? Hi, 400 g cracked rye kernels 400 g rye flour 400 g wheat flour 100 g pumpkin seeds 100 g sunflower seeds 100 g flax seeds 30 g … You can also make 3 smaller loafs of bread with this recipe, using … Feb 5, 2019 - Explore Tonni Andersen's board "Danish Rye Breads" on Pinterest. 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. Hi. That sounds great, I'm sure your exchange student will love you for that. 4 dl cups rye flour, Is it "dl" or "cups"? Hello, I went to Denmark and absolutely loved your bread. So the bread is less nutritious. Give the dough a final rise until bubbly and slightly risen, 1-2 hours. What say? Cover the bread pans with some plastic wrap (or a damp dishtowel). Do you have any suggestions to what is happening? Tack as mycket for hjalpen I am making some this weekend. In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Hello I have even tried the Claus Meyer recipe from the NYTimes. I plan to make the bread soon. I'm going to make this bread later this week (making the sourdough now!) The question that I have is on all purpose flour. 2 c whole wheat Easy recipe for Nordic Rye Bread. I love this recipe it’s delicious! Do I have to feed it just before using or is it okay to use it straight out of the fridge? 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