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). My questions are after the bread is done do they need to rest for awhile before putting them in plastic bags? I hope you have a bunch of yummy open sandwiches planned! I like it, You can bake it in a regular bread pan, or on a pizza stone for a pain paysan. I'm talking sunken, raw in the center, straight into the trash bad. I've been experimenting, and I've found that my bread needs to reach at least 205 degrees Fahrenheit internal temperature, and today I took it out at 209 degrees and it was beautifully caramelized on the outside! I saw you mentioned using honey to accelerate the fermentation. 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 got a bit worried when at 1hour of raising in the pan that it hadn’t moved much. It is greatly appreciated! I really appreciate it. Hi. If so what amount did you use and how much water did you remove from the yeast based recipe. This is a recipe for probably the most famous type of bread in Denmark. I definitely recommend using a combination of the two. (tablespoons) of salt; it should probably have been two tsp. You certainly can mix the dough manually, it is just really sticky and difficult to work with. Inga. I'm in the US, and know that our standard sizes are not the same as European pans. Hi. (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"). I imagine this is a silly question but it's my first time making rye bread. You are absolutely right. 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. Regards Kim (NordicFoodLiving.com). I also added some caraway seeds, and bought a coffee grinder to crack the rye and wheat grains. Inga. Yes it is different what we are used to use. Throughout the ages, the legend of Arthur has captivated the interest of writers and poets. It's really good. Thanks for the five-star rating :-) Regards Kim (NordicFoodLiving.com). I would guess the rest of the bread is denser too. After the first bread and maintaining the starter it is now really active. Rye breads like German pumpernickel or Danish rugbrød are good examples of the form. At first I was a bit intimidated about making a starter but following your instructions it was actually quite simple. Does that mean you again add 1/4 cup of flour, 1/4 cup rye flour and 1/2 cup of water or not? Happy baking! It's a little different than this one....more flour and less of the cereal mix/rye chops. She used to say: Eyy Erol!! 450g Water. 4.9 out of 5 stars 1826 Reviews. I do have another recipe for sourdough rugbrød that is very good. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. 2 cups (241g) King Arthur Unbleached All-Purpose Flour; 1 1/4 teaspoons salt; 2 teaspoons baking powder; 4 large eggs, at room temperature; 2 cups (397g) granulated sugar; 1 tablespoon (14g) vanilla extract; 1/8 teaspoon almond extract, optional, for enhanced flavor; 1 cup (227g) milk (whole milk preferred) 4 tablespoons (57g) butter, cut into pats ; 1/3 cup (67g) vegetable oil; Frosting. That depends on if I know when I'm going to make a second bread. I am so excited by your flours comment. I'm not sure what would happen if you held back on some of the flour until the next day. I am doing everything exactly as directed. Thanks for your advices. Is there a change in flavour if I include/omit this ingredient? Hi Cheryl! we like to add a New York twist - favorite is one slice toasted up crisp with cream cheese and lox topped with dill! In planning my next bread, which "milder tasting seeds" do you suggest I try, or should I just use less sunflower seeds and try to adjust the reciepe to that? Did you maybe add too little water? King Arthur is a semi-mythical figure, who is believed to have been a model king in the early history of Britain. 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. Ie another 8 hours before you add it to the grains? Thank you!! Since I had never made rye bread before, I looked to a lot of resources online to get an idea for how to approach it and what kind of rye bread would work best for my family. It's called "7 Grain Mix" and it's almost the same thing as the Bob's Red Mill brand. Forgive me being a bit dense but can anyone tell me what 4 DL of sourdough mix is going to weigh in gms. If you want an authentic Danish rye, you are probably going to have to make it yourself. Thank you. Can you please inform me if you remove the bulk or part of the first days starter and continue doing through the seven days? I’m just getting my starter going and planning to bake on Sunday. This helps the rye bread bake properly and gives it its characteristic square shape. When you are having large holes inside the bread it could be a sign of a very active sourdough. It takes some time to make this bread. I typically use my standard bread pan which measure about 30 x 10 x 10 cm (12 x 4 x 4 inch). . Regards Kim. -exact same recipe except I went and purchased a dry malt extract (at a local beer supply store) and then dark brown malt powder really worked as both the sweetness of the syrup and the dark color of your gravy coloring. Hi Gina. Regards Kim. I personally also enjoy to change my recipes and come up with new ways of make som e delicious food. What makes Rugbrød super healthy is that it is very low in… Explore. It's a actually difficult to make recipes that will work all-over the globe. I'm happy that you like the rye bread. I'm looking forward to trying some more of your recipes! It looks like they are currently "out of stock" at the company itself so I think it might be hard to find for awhile. Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps. You can also freeze it for several months. I made the bread twice and it came out really good. Thank you so so so much for the receipe, the nice website and video! The raw are much more subtle. Some were total disasters and inedible. Regards Kim (NordicFoodLiving.com). Just wanted to check- is the sourdough you add to the soaker (rye kernels etc) already fed? Just put half a cup of whole wheat flour or any flour in a jar and add a cup of water and leave it on the counter for a week. It does not make a big difference. I did a exchange student in Denmark 20 years ago and I miss so rugbrod. It will ripen, and depending on the yeasts in the flour and air, may smell like fragrent sour pears or stinky tennis shoes. Regarding your question: I normally never cook the rye grains beforehand. I am happy that you like the recipe for Danish rye bread. I just made a second batch yesterday, my family loved it. Thanks a lot for you great mail! I'm happy that is worked out pretty good. Thanks for your question! Feed with a bit of flour and water after a day or two. I've corrected the text now. How do I know when it is cooked? However, I started the sour dough and tried this recipe and it worked great! Thinking maybe it was suppose to taste that way I had a friend from Denmark try it and she agreed that it was too salty tasting. It will kill the starter dead. This time, it had changed. It gets a lot of good feedback from readers. However, when it cools of it should be more firm but still quite moist. Kristi. It is quote an effort to find the ingredients in France but I have my sources now. I am so happy have found a recipe. And can one put the bread in the freezer for later use? At which stage? Can you put a picture of it or a description?? Yes I'd like to try the recipe using a sourdough starter instead of comercial yeast. 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. Both were taken at a recent class at the King Arthur Flour Baking Education Center – … I'm happy that you like the recipe. Yes it's a good idea to have the ryebread rest a little before putting it in plastic bag. Thank you so much for your quick reply. Hello - your video and the printed recipe have a slightly different process. Regards Kim (NordicFoodLivign.com). Today I tried with a new sourdough. I notice there is no mention of kneading the dough. Please report back and let me know how it goes! You don't have to use the exact same bread size pan as I am using. can I use a traditional loaf pan or something else?? Main point! I live in New Zealand and it's difficult to get good bread here. A bit salty for my taste, so next time I will asjust amount of salt and try to add caraway seeds. This is so useful for me. Been really getting into cooking from my heritage which is Danish/German and this bread recipe was by far the best and believe me I was looking! 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! Hola. Last night and today I made the first loaf. I found this post from the King Arthur Flour site to be super helpful in describing different types of rye bread, if you want to try something a little darker or different than the light sandwich rye that I am sharing today. I couldn't fined cracked rye kernels so I used spelt grains instead and it came out great. Thank you!!! I do the same with oat berries to make steel cut oats. Hi Stephanie. Thinking at the stage of the uncovered pan? You can try to keep the sourdough in the fridge and then take it our maybe 12-20 hours before you are going to use it. Dec 31, 2019 - Rich and tangy, rugbrød is delicious paired with a slice of aged cheese and some lacto fermented veggies. And can the malt syrup be substituted for maple syrup, or will it make it too sweet? Actually I don't know what is causing them. Hi. We tasted the bread and slid the two loaves into the garbage. I always use sour dough. So I am just wondering if by any chance this is a comment side effect of eating Danish rye bread or if I might have done something wrong (I did eat a lot of it though)? To make sweet pretzel bites: Roll the eight pieces of dough into 10" ropes.Cut each rope crosswise into 6 to 10 equal pieces. Whilst we prepare the same quantity of dough as per the recipe, we use one large baking pan plus14 (yes 14!) It could be because of too high temperature in the oven. The chopping board is from the Danish company Raadvad and it is called Sensei chopping board (30 x 30 centimeter). Buckwheat, Teff, Kamut, Millet, red oats, it doesn't mater what grains I add, it is always GREAT! Hi Cath, I am a big-time bread fan, whether it’s a sweet molasses brown bread, a classic loaf of french bread, or a strong caraway rye bread.Bread is one of my favorite foods. However, I've never tried it personally myself. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pearl sugar, if desired.Bake in a … Thank you so much for this recipe. it works regardless, I think, as with all those grains etc the sourdough gets pretty active. Now THAT is real bread! If you have a meat thermometer at home, you can always take the temperature of your loaf to make sure it is fully baked. And also is manual mixing okay as I don’t have a stand mixer? Thanks so much! For my comment, I don’t have a Pullman pan but I took a strip of parchment, brushed a tiny bit of olive oil on it, sprinkled a bit of rye flour to cover and put it on the top of the pan with foil on top, very loosely covered and the dough rose and baked with it on without anything sticking.. Did it change cooking times? Texture and taste are truly amazing. I remember that you had trouble finding the Bob's Red Mill 7 Grain cereal. Calm down mate, it’s not the end of the world, it’s a bad loaf, the next one will be great, it’s a wonderful tasting bread, really really good! It was a beast to mix though, my Kenwood mixer is great but not super-sized. Hi, thanks for the recipe and the great blog... My wife is Danish and we loved there for a year, I have been converted to ryebread! In Denmark use normally use decilitre (dl) or sometimes milliliter (ml). It also makes great toast, perfect with jam or buttered alongside scrambled eggs. When I made the bread last night , I was sceptical about the result , even though I do not possess a stand mixer , I mixed it by hand , turned out great , thank you for your lovely recipe. Hi Kim! Thank you for taking the time to get back to me. with addition of 2 tsp sugar to activate the yeast in the 2.5 cups of lukewarm water. I get the crust, when a big hole and then the actual bread. 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. Happy baking! Buy me two tins a sardins and a bread. I'm using this recipe for my nutrition class in school, but am only supposed to use the nutritional value for one slice of bread. Many of the legendary members of this mythical king's family became leading characters of mythical tales in their own right. Or if you know where to buy it in the US? Thanks for your comment, I'm happy that you have had success with the recipe and that you like it. A bit more refined I would say. Yeast does not break down the acids found in grains. I can’t wait to give this particular recipe a try. Maybe they have a good rye bread pan you can use? 1 teasp yeast (regular baking yeast) in summer; two in winter. You simply just copy the entire web page address into google translate: https://translate.google.com/translate?hl=da&sl=auto&tl=es&u=http%3A%2F%2Fnordicfoodliving.com%2Fdanish-rye-bread-rugbrod%2F. In Denmark this rye bread (Rugbrød, Danish Rye Bread) serves as the basis for their smørrebrød (ie, smorgasbord) wherein it is served buffet style with any number of fine toppings and is also a common accompaniment for many meals. Warm water would definitely accelerate the process. This is a great recipe. Hi Martina. I'm happy that you can use the recipe and that it has been a success. I'll also recommend you to try the Danish Pork Meatballs . Hi Frank, I would say about 2/3 to 3/4 full. For thousands of years man has been enjoying bread. I have tried versions of this bread without sour dough and they didn't measure up, but it might be nice to have a recipe in reserve for emergencies. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. Hey Kristi, Can you share I have your sourdough recipe with me? Hi Madeleine. First of all thank you for a great blog, you have so. I am not quite sure if the starter alone can hold the bread form. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. En Helsingborgare pa landet I England. I had a bread similar to this one in Chile recently, from a Bavarian bakery and loved it. Bursting with rye, whole grains and a variety of tasty seeds, it is one of the most delicious and nutritious breads out there. It was a mistake in the recipe. I froze 1/3, gave 1/3 away to my Danish parents, and ate 1/3 over a couple days. The lid on for 15 king arthur rugbrød resulting in an air tight container a. 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