Danish Rye Bread

Danish Rye Bread Recipe - Original

Описание:

Danish Rye Bread Recipe

Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water

Ingredients for rye bread (preferably organic):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)


I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!

Please comment and share with your friends!

Комментарии:

thihal123 пишет: Is there any way to prevent that big crack on the top?

Anders пишет: Hi Lynne. If your refering to the "bread" where the flour is replaced with egg and oil, then I haven't got any recepie, sorry. I like the rye bread too much, the kernebrød is a little too sweet I think.

thihal123 пишет: Is this the same as vollkornbrot, the German version?

Anders пишет: Hey again

Sometimes it occurs and sometimes it does not. Right now I think it is charming, then you know it is homemade! But if you figur out how to avoid it, please let me know. Also let me know how the baking turns out!

Anders пишет: Definitely - let me know how it turns out !

Lynne пишет: Thanks for replying. I went this summer to visit my son who is studying in Denmark. My grandparents were from there so I was very happy to visit. The hotel we stayed at had beautiful breakfasts with lots of wonderful breads. My favorite was a long seeded loaf of rye. It had a very crunchy, chewy crust and soft inside. I asked what it was called and they said Kernebrod. I've searched on the internet with no luck. That is why I asked.

Anders пишет: Sounds good! Hope to hear how it turns out!

Regards Anders

Lynne пишет: Do you know a recipe for Kernebrod?


Anders пишет: Hey thihal123!

The only German bread I know that is dark in color is swartzbrot (and the sweater bread called pumpernickel). I've tried both and did not find them as tasty, soft and moist as the Danish version. But obviously I'm biased!

I have not tried the vollkornbrot, which I think can be translated into "whole grain bread". As far as I know, whole grain bread doesn't have to be from rye flour and rye seeds, so I would guess it is not the same.

Hope it answered you question :)

Anders пишет: It is hard to tell if you had a normal Danish rye bread or the hyped paleo bread. I'll recommend you to try and bake this one and see if it has the same taste !

galfeh пишет: Thank you! I've been looking for a wheat-free rye bread recipe for ages. So much tastier!

Anders пишет: A sourdough starter is exactly what you need - you found the right one!

Let me know how your bread turns out, and keep posting if you have questions!

thihal123 пишет: Thanks for all your replies, A18693. I will eventually venture into making this bread :)

JesperandAmal Andersen пишет: in the starter dough... when you say "sourdough" ...is it a specific type of yeast? We are looking on the Internet and can only find "sourdough starter" (in the US). thanks for your help! great video...we just returned from CPH and are missing the bread!

Anders пишет: Let me know how it turns out !

Anders пишет: Hi !

A sourdough is a mixture of flour (here rye flour) and water. I'm using a 1:1 mix, I'm using 1-2 dl of flour and water. Mix it and put it in a jam jar and let it rest on my kitchen table until it starts to bubble and smell of ripe apples/beer. Remember to stir it in the bottom every day and every second day I remove half and feed it new water and flour (use good organic flour or else it will not start to bubble). It contains both yeast and bacteria (bacteria produces the complex flavour).

thihal123 пишет: Is there any way to prevent that big crack on the top?

Anders пишет: Hi Lynne. If your refering to the "bread" where the flour is replaced with egg and oil, then I haven't got any recepie, sorry. I like the rye bread too much, the kernebrød is a little too sweet I think.

thihal123 пишет: Is this the same as vollkornbrot, the German version?

Anders пишет: Hey again

Sometimes it occurs and sometimes it does not. Right now I think it is charming, then you know it is homemade! But if you figur out how to avoid it, please let me know. Also let me know how the baking turns out!

Anders пишет: Definitely - let me know how it turns out !

Lynne пишет: Thanks for replying. I went this summer to visit my son who is studying in Denmark. My grandparents were from there so I was very happy to visit. The hotel we stayed at had beautiful breakfasts with lots of wonderful breads. My favorite was a long seeded loaf of rye. It had a very crunchy, chewy crust and soft inside. I asked what it was called and they said Kernebrod. I've searched on the internet with no luck. That is why I asked.

Anders пишет: Sounds good! Hope to hear how it turns out!

Regards Anders

Lynne пишет: Do you know a recipe for Kernebrod?


Anders пишет: Hey thihal123!

The only German bread I know that is dark in color is swartzbrot (and the sweater bread called pumpernickel). I've tried both and did not find them as tasty, soft and moist as the Danish version. But obviously I'm biased!

I have not tried the vollkornbrot, which I think can be translated into "whole grain bread". As far as I know, whole grain bread doesn't have to be from rye flour and rye seeds, so I would guess it is not the same.

Hope it answered you question :)

Anders пишет: It is hard to tell if you had a normal Danish rye bread or the hyped paleo bread. I'll recommend you to try and bake this one and see if it has the same taste !

galfeh пишет: Thank you! I've been looking for a wheat-free rye bread recipe for ages. So much tastier!

Anders пишет: A sourdough starter is exactly what you need - you found the right one!

Let me know how your bread turns out, and keep posting if you have questions!

thihal123 пишет: Thanks for all your replies, A18693. I will eventually venture into making this bread :)

JesperandAmal Andersen пишет: in the starter dough... when you say "sourdough" ...is it a specific type of yeast? We are looking on the Internet and can only find "sourdough starter" (in the US). thanks for your help! great video...we just returned from CPH and are missing the bread!

Anders пишет: Let me know how it turns out !

Anders пишет: Hi !

A sourdough is a mixture of flour (here rye flour) and water. I'm using a 1:1 mix, I'm using 1-2 dl of flour and water. Mix it and put it in a jam jar and let it rest on my kitchen table until it starts to bubble and smell of ripe apples/beer. Remember to stir it in the bottom every day and every second day I remove half and feed it new water and flour (use good organic flour or else it will not start to bubble). It contains both yeast and bacteria (bacteria produces the complex flavour).
You'll Need:

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour

1 teaspoon yeast
1 teaspoon white sugar
1/2 cup warm water
1 cup rye flour

1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour (optional)

Procedures : In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped