How To make Danish Rye Cereal
1 c Whole rye berries, unprocess
2 ts Ground cinnamon
1 t Caraway seeds
1 tb Vanilla extract
3 c Water
1/4 c Raisins
Ricotta cheese
optional Sugar :
optional
Combine all ingredients except raisins, ricotta and sugar in saucepan; mix well. Heat to a boil. Reduce heat to simmer and cook, covered, for 1 hour. Stir occasionally; add more water, if needed, to prevent scorching. During last 15 minutes of cooking time, add raisins. Top each serving with a dollop of ricotta cheese and sugar, if desired. Source: Chicago Tribune, January 15, 1997
How To make Danish Rye Cereal's Videos
RUGBROD - 100% Rye Sourdough Bread Recipe
Rugbrød - 100% Rye Sourdough
Super easy to make, delicious and a heavy shelf life I love this bread. Packed full of toasted seeds and cracked rye this 100% whole grain bread is definitely a house favourite. I first had Rugbrød over 10 years ago while living in Copenhagen. This recipe is adapted from things I learned in restaurants in bakeries in Denmark.
This full recipe will be going out with my next newsletter and if you like rye bread recipes make sure you check my full length YouTube videos as I’ll be dropping another 100% rye bread (different from this and with recipe) over there later today.
Bakers % is below and the full recipe by weight will be going out with my next newsletter.
If you like rye bread recipes make sure you check out my YouTube channel as I’ll be dropping another 100% rye bread (different from this and with recipe) over there later today.
100% dark rye
90% water
3% molasses
75% soaker
2.2% salt
40% levain
For the levain:
100% rye at 100% hydration
For the soaker:
Pour 2:1 boiling water over cracked rye and toasted seeds.
Mixing:
Mix all until combined and rest in the mixer for 20 minutes.
Shape, roll in seeds and place into tins.
Final fermentation - 2.5-3 hours.
Bake with steam, vented half way through the bake.
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How to Make Danish Rye Bread (Rugbrød) At Home!
Full recipe with ingredient amounts and steps here:
This recipe yields a delicious, seeded rye bread that works well for traditional Danish smørrebrød (open-faced sandwiches). Our favorite combinations of toppings include pickled herring and onions, mackerel in tomato sauce with cucumber, and liver pate with pickled beets!
Let us know if you make our recipe by leaving a comment down below!
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#ryebread #danishbread #danishryebread #rugbrød #danish #smørrebrød #openfacedsandwiches
SOURDOUGH Ryebread 100% Whole Grain
Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
--
Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
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Rugbrød: The Ultimate Guide to Danish Rye Bread
Danish rye bread: Rugbrød
For the pre-soak you need the following ingredients:
- 150g cracked rye grains
- 100g sunflower seeds
- 40g sesame seeds
- 100g sourdough
- 175g dark beer
In the evening, mix all the ingredients and let them ferment at room temperature overnight.
For the main dough you need:
- The pre-soak
- 155g rye flour
- 155g water
- 16g salt
Mix all the ingredients and put them in a (greased) loaf pan. Leave to ripen at about 15-20°C until the evening.
In the evening put in the oven and bake at 165°C for 1:15h.
After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.
Using the KoMo Classic Grain Mill to Make Danish Rye Bread
This Danish Rye Bread is phenomenally delicious and unbelievably easy!
Get the recipe here on my blog:
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Danish Rye Bread Recipe - Original
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!
-------------------------
Update - September 2015:
If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.
I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.
Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.
I hope you find these tips useful and keep baking and enjoying the bread!
Thank you, Anders