How to Make Danish Rye Bread | Sourdough Recipe
Follow my step-by-step instructions and I'll show you how to make a special treat! This Danish Rye Bread is sure to tempt the tastebuds with its tangy flavor and wonderfully dense texture. I grew up eating this bread with my family in Humlebæk, Denmark. Now I enjoy sharing it during our holiday feasts! It's typically served as an open faced sandwich or a smørrebrød. But you can really enjoy it however you'd like! Add cheese or top with salmon or herring. It's really quite the treat, and so simple to make!
Danish Rye Sourdough Recipe
(Adapted from Artisan Sourdough Made Simple by Emilie Raffa)
Ingredients:
150g active starter
360g warm water
20g molasses
240g rye flour
150g bread flour
5g salt
60g sunflower seeds
50g pumpkin seeds
20g sesame seeds
Extra seeds for sprinkling on top
Instructions:
In a large bowl, whisk together the starter, water and molasses. Add the flours and salt and stir to combine, making sure all of the flours are integrated well. Add the seeds to the bowl and stir together. Cover the dough mixture with plastic wrap and let sit at room temperature for 24 hours. It will double in size and look softer and spongy.
I like to put my bowl under the stove light for a little extra warmth during the winter/colder months.
After the dough has risen for 24 hours, pour it into a well-oiled loaf pan. Smooth the surface with a spatula and sprinkle the extra seeds on top. Cover the dough with your plastic wrap and let it rest for 1.5 to 2 hours, so that it rises close to the top of the pan. Around the 1 - 1.5 hour mark, preheat your oven to 400 degrees f.
Once ready, place the loaf into the oven and reduce the heat to 375 degrees. Tint your loaf with tin foil to reduce too much browning. Bake for 1 hour and 15 minutes, until the loaf has a nice caramel color and has pulled away from the sides of the pan.
When ready, remove the loaf from the oven and place the pan on a cooling rack. Let cool for ~5 minutes and then remove the loaf from the pan and place directly on the cooling rack. Let cool fully before slicing into! This loaf also freezes well. :)
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Artisan Sourdough Made Simple by Emilie Raffa:
Danish dough whisk:
Scale:
Sunflower Seeds:
Pumpkin Seeds:
Sesame Seeds:
~ Grains & Flours ~
I have most recently sourced my whole organic grains from Azure Standard ( and my bread flours from Lindley Mills (
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The Only Rye Bread Recipe You'll Ever Need
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This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (
• 1 cup bread flour (
• 1 tbsp molasses
• 2 tsp cocoa powder (
• 2 tsp coriander seeds (
• 2 tsp caraway seeds (
• 1 ½ tsp salt (
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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【丹麥黑麥麵包】隔夜冷藏發酵 Homemade Danish Rye Bread (Rugbrød) Recipe (Overnight Cold Fermentation)
堅果和種子混合物:
1 ¼ 杯(188 克)黑麥碎
71 克(½ 杯)葵花籽
76 克(½ 杯)南瓜籽
36 克(¼ 杯)亞麻籽
307克冷水
麵團混合物:
1 杯(124 克)黑麥麵粉 - 加少量留為麵團撒粉用
148 克(1 杯)高筋麵粉
½ 茶匙(1.5 克)速溶乾酵母
177 克(3/4 杯)冷水
2 茶匙(12 克)鹽
40克黑蜜
黃油 - 用於塗抹麵包模具
For the Soaker:
- 1 ¼ cups (188 grams) rye chops
- ½ cup (71 grams) sunflower seeds
- ½ cup (76 grams) pumpkin seeds
- ¼ cup (36 grams) flax seeds
- 307 grams cold water
For the Dough:
- 1 cups (124 grams) dark rye flour - plus more for dusting the pan and loaf
- 1 cups (148 grams) bread flour
- ½ teaspoon (1.5 grams) instant dried yeast
- ¾ cups (177 grams) cold water
- 2 teaspoons (12 grams) salt
- 40 grams molasses
- butter for greasing the pan
Instructions
1. For the Soaker: Combine all the ingredients for the soaker in a bowl. Cover with plastic wrap and let sit in the fridge overnight, approximately 8-12 hours.
2. For the Dough: Combine both flours, yeast and water in a separate bowl. Stir to combine and cover with plastic wrap and let sit in the fridge overnight, about 8-12 hours.
3. Grease a pullman loaf pan with butter and dust with rye flour. Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes, scraping down the sides of the bowl from time to time. Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl.
4. Transfer the dough to the bread mould. Smooth out the top with the back of a spoon and sift a thin layer of rye flour over the surface of the dough. Place lid on pan and let the dough rise for 4 hours (or more) in the fridge or until it is about 90% of the height of the mould.
5. 30 minutes before baking, preheat the oven to 260C degrees. Bake the loaf with the lid on for 15 minutes. Reduce the temperature to 205C degrees and continue to bake, covered, for an additional 15 minutes. Remove the pan from oven and slide the lid off. Reduce the temperature to 162C degrees and bake, uncovered, for an additional 45 minutes. Remove from the oven and immediately turn the loaf out onto a rimmed baking sheet. Return the bread to the oven for an additional 10 minutes. Remove from the oven and allow the bread to cool completely before slicing, best overnight.
做法
1. 堅果種子混合物:將堅果種子混合物的所有材料混合在一個碗中。蓋上保鮮膜,放入冰箱過夜,大約 8-12 小時。
2. 冷藏麵團:將麵粉、酵母和水混合在一個單獨的碗中。攪拌混合,蓋上保鮮膜,放入冰箱過夜,約 8-12 小時。
3. 在麵包烤盤上塗上牛油,撒上黑麥麵粉。擱置。將 堅果種子混合物、冷藏麵團、鹽和黑糖蜜放入立式攪拌機的碗中混合。安裝槳葉附件,低速攪拌 2-3 分鐘,不時刮擦碗的側面。 將速度調至中速,再攪拌 2-3 分鐘,偶爾停下來刮擦碗的側面。
4.將麵團轉移到麵包模具中。用勺子背面將頂部弄平,然後在麵團表面篩上一層薄薄的黑麥麵粉。將蓋子蓋在麵包烤盤上,讓麵團在冰箱中發酵 4 小時(或更長時間),或者直至其達到模具高度的 90% 左右。
5.烘烤前30分鐘,將烤箱預熱至260C度。蓋上蓋子將麵包烘烤 15 分鐘。將溫度降至 205C 度,蓋上蓋子繼續烘烤 15 分鐘。從烤箱中取出麵包烤盤,然後將蓋子滑開。將溫度降至 162C 度,不蓋蓋子再烘烤 45 分鐘。從烤箱中取出,立即將麵包倒扣在有邊的烤盤上。將麵包放回烤箱再烤 10 分鐘。從烤箱中取出麵包,讓麵包完全冷卻後再切片(最好過夜)。
Recipe adapted from:
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The Best & easiest Danish ????????Rye Bread Rugbrød” recipe EVER- Nordic Food- Denmark
The Best & easiest Danish ????????Rye Bread Rugbrød” recipe EVER- Nordic Food- Denmark
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Danish Rye Bread (Rugbrød)
Try this recipe for at traditional Danish Rye Bread (Rugbrød).
Find the recipe here:
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Simple 100% Whole Grain Rye Sourdough Bread
A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with fresh, whole grain rye flour. It couldn’t be easier!
I hope you enjoy the video. Please let me know in the comments if you have any questions or feedback to share. This recipe is designed to be very simple and straightforward, a great one for beginners! Please feel free to change it to suit your own tastes and needs. For example, you can use less water to make a firmer, free-form dough, or add some sunflower or pumpkin seeds to make a Danish Rugbrod style loaf. The possibilities are endless :)
The recipe is written out below. Feel free to visit me sometime on my Elly’s Everyday Facebook page (lots of recipes posted there)
Or on Instagram @ellys_everyday
RECIPE
600g finely milled whole rye flour, unsifted (the whole grain)
600g water (perhaps use a bit less than I did, but if you're adding lots of seeds then the high water amount will work quite well).
1 - 2 tsp blackstrap molasses (dissolved in some of the water)
1.5 - 2 tsp salt
130g sourdough starter (whole wheat or rye would be ideal).
Mix flour and salt. Mix water and molasses and add to flour. Add in starter and mix until it's all well incorporated. It's a thick, clay-like batter.
Ferment the dough until it rises (this could take anywhere between 4 and 8 hours, depending on the temperature of your home. Mix it again and scoop into a greased loaf pan. Wait for it to rise again then bake at 220°C for 45 minutes. Wrap the finished loaf in a towel to steam the crust as it cools, and wait at least 12 hours before cutting.
This loaf keeps very well and actually gets better after a couple of days! The loaf is quite moist initially, but this evens out after a couple of days. Ideally, you would store this bread for 24-48 hours before cutting.
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