The correct smell is like beer and a little vinegar-like. Interesting way to make a sourdough bread! Please note that this process takes two days. Plus, love adding different type of seeds to give the bread a little extra texture and taste too. Yes it is 2 tablespoons of salt. I notice you wrote that the gravy browning can be omitted; what is the benefit of including this? i use about half the water and it comes out just great!! I did however have to change the proportions of water and salt which are way too high per my experience. Love making this rye bread on the weekends. Looking for a rye bread recipe, I found yours. Just one suggestion: the directions in the video and the print directions are slightly different, including cups versus decaliters and the print directions don’t talk about greasing the pan. 4 dl cups rye flour, Is it "dl" or "cups"? I don't aim for a internal temperature. I had to start a new sour dough batch. Pullman loaf pans, filling them about ² ⁄₃ full. Recipe: http://www.kvalifood.com/resolveuid/ad73549bab66dc9b0f55e9ebade15876Danes typically eat this type of dark sour rye bread at least once a day. How was the bread after 24 hours? You can use the search field on my front page to find the recipe. Mine is from IKEA which is know is also operating in the US. Dear Bert. 2 c whole wheat It will kill the starter dead. I allowed it to cool 8 hours at room temperature before slicing thin the perfectly square pieces. Normally I add the sour dough when it has small bobles on top, like described in my post about sour dough here on my blog. I'm happy that you like my recipes. Now I want to make the rugbrod. Do you have the nutritional information please? So I was happy to find your recipe. I would take it out a day in advance and feed it one time before using it :). Thanks! However, I must have forgot it this time. Regards Kim (NordicFoodLiving.com). The recipe is perfect and the bread came out almost as the pictures, maybe a little fluffier as I let the secondary fermentation go overnight. Ie another 8 hours before you add it to the grains? I normally use my 35 x 14 x 6 centimeter loaf pan (14 x 5.5 x 2 inch). It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly. 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. FWIW, I plan to bump up the salt a bit from the modified recipe the next time I make this bread. Allow to rise for about 40 minutes. Hi. I’ve been obsessed with this bread since I visited Denmark some years ago so it’s nice to be able now make it and eat it again. I agree with you that is a good solution. Success finally, You are welcome - I am happy that you like the recipe for rye bread - it is simple and it works! I'm happy that you like the recipe. Excellent recipe and easy to follow. Thanks for this great recipe! When I make Danish rye at home, I use a sourdough starter which is the traditional way to make it. 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. This recipe is based on a sour dough which takes about 5 days to make. Hi, now if I could get the Karry Salat right, now that would be a win! Lawrence, I am also interested in this. Mange tak for din kommentar. And yes, I know that it can be difficult to find the find some of the ingredients when not living in Denmark. Kim, I am an exchange student of gastronomy and I am living in Denmark. You can do both. 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. The bread was delicious! I’ve … I just want to thank you again, t=you have made so many people happy with this bread. I do get the same types of cracks from time to time. Thanks for your comment. Danish Rye Bread. Continue to add the remaining water, a little at a time, until you’ve picked all of the … Is this an acceptable substitute? Jim. Thank you! 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 … By Kim Nielsen. I also watched your video and see that my dough is very heavy compared to yours. Regards Kim (NordicFoodLiving.com), Thanks!! Hope you're enjoying this holiday season. I have changed the recipe to only one tablespoon which should be correct everywhere. It is hard to describe. I can't tell you how excited I am about making this bread, Mange tak. When the middle is soggy it sounds like a problem with the temperature during the baking of the bread. 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 wonder if the baking temperature is too high? In this recipe it acts as the base for this bread. I love this recipe! Then I can believe your husband love this Rye Bread. Hi. I found the syrup on jet.com under barley malt syrup. Unfortunately, I don't know any good substitute. My bread is always delicious but the last batch was crumbly; did I let it rise too long before baking? Add comma separated list of ingredients to include in recipe. so... as you can see, a TBS of table salt weighs >2x that of Maldon. I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. Actually I don't know what is causing them. Thank you. I also have a more simple version of the Danish bread without sour dough on my blog. I just converted your formula into grams. Most North American bakers advise part of each days sourdough starter should be discarded. HI Kim I tried your recipe ,my bread came out still very moist in the middle and the bread is very heavy to pick up ,I would love to get this right please help. 116 g Cracked Wheat A Pullman loaf pan would also work but I would not use the lid when baking. For the past ten years I have been working on this bread and I am surprised to find that I have landed on your target. Feed with a bit of flour and water after a day or two. I can make boller but now I can make rugbrød too for the annual julefrokost! Please inform. I love your webpage. I'm happy that you like them. I have avoided this style of bread for fear of turning out a brick. Will the rising / baking time or anything else change? it works regardless, I think, as with all those grains etc the sourdough gets pretty active. What internal temperature do you aim for to see if the bread is cooked enough? It will ripen, and depending on the yeasts in the flour and air, may smell like fragrent sour pears or stinky tennis shoes. I live in the UK and did not manage to get cracked rye so just used non-cracked rye instead. I was wondering if there is reason why you add the sourdough during the soak, rather than later.ninhave just put the grains in soak, but was thinking I would need another night to build up the sourdough. Once I had the pleasure (visually and by taste) to rediscover sandwiches with delicious Danish rye bread full of nuts and seeds. Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. For bread I normally use strong white flour, but looking at all purpose flour on the internet it says it is plains flour. However, I would not remove all the sugar as it is also used to start the rising process of the bread. I notice there is no mention of kneading the dough, just mixing. Thanks for your comment, I'm happy that you have had success with the recipe and that you like it. Bread was amazing. 1 teasp yeast (regular baking yeast) in summer; two in winter. 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. I always love to hear about people's experiences with this recipe. Thanks, Hi Alanna, Thanks for your comment. I'm trying your recipie this morning :), Hi. It makes perfect sense, since all that grain and liquid is activating the sourdough of course. It is absolutely fantastic. En Helsingborgare pa landet I England. Keep on bringing great recipes! Hi Patrick. I can find Rye kernels or flakes here at hone in the US, but not cracked kernels. The next baking I will be trying one new thing: to allow the loaf to cool *inside* the Pullman pan/lid. We tasted the bread and slid the two loaves into the garbage. Wonderful recipe. For many years I had been buying the dry rugbrod mix from our local Ikea store, but a year ago they stopped importing it. Yes you are right - it makes most sense to use decilitre when talking liquids. I know their are several ways of converting this online - try searching Google. Everyone who tries it says says it is the best bread they have ever had! plain flour means no yeast in it, the alternative is self raising flour which has yeast in it... All purpose flour is plain flour (low gluten content). Now I'm looking for excuses to use sourdough! Can I substitute water with dark beer for more flavor? Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). It has become a necessity for our table. It’s not very glamorous (sorry), but since I have been eating it I have had a lot (like a LOT) of gas to the point that it can be painful. Congrats! Hi Lene. A cup is about 250 ml or 2.5 dl. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. Mix to combine and it should give you just a little more than you need for this recipe. Feb 5, 2019 - Explore Tonni Andersen's board "Danish Rye Breads" on Pinterest. I made this every week till the kids left home. So at what stage do you take/save some starter for next time? I have copied and pasted them below: Many thanks for your site. Thank you for your comment. What hydration is your starter? Hi, trying to make this in UK for my Danish husband. If 1dl = 100ml then 8dl = 800g! With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. The sixth time just today. Could this be the sourdough or might I have done something wrong? I made it again and checked the internal temperature after an hour. I couldn’t find cracked rye, so I just used whole rye. I've been using a meat thermometer to work out if the bread is ready. Jeg kan lave rugbrød i NewJersey. This is why I prefer weight measures. When you allow the bread to cool off, the inside should be more firm and nice. 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