The grains are well cooked and it sliced perfectly. I’m still getting my starter going and planning to bake on Sunday. I agree with you - the next logical thing is to cut the rise time. 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! ), Hey, I love this bread with two tablespoons of salt, but my husband prefers it less salty, So, you adjust to taste. I hope that it will turn out great. Glad I found your page. Any tips while my dough rises?! My bread is always delicious but the last batch was crumbly; did I let it rise too long before baking? Perfect for a healthy breakfast or lunch. I did the weight conversions! I made this every week till the kids left home. 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. Thanks. Ingredients typically include rye flour, cracked or chopped rye kernels and other seeds such as sunflower seeds, linseeds or pumpkin seeds. 1 teasp wheat gluten Inga. This bread is fantastic and without traditional flour. Hi Connie. Hi. Which wouldn't work at all, so you really should say "plastic wrap" to remove the ambiguity. I'll also recommend you to try the Danish Pork Meatballs . I typically use my standard bread pan which measure about 30 x 10 x 10 cm (12 x 4 x 4 inch). I'll definitely keep this recipe in mind the next time I'm experimenting with rye bread in my kitchen. My only problem is making enough to keep up with the demand. How long does the bread last? 1/8 teasp cumin I lived in Denmark for a year and struggle to find a decent rugbrød back in London. I am happy that you like the recipe for rye bread :-) Regards Kim (NordicFoodLiving.com). Next time I will carefully measure the amount. I'm happy that you like them. If I wanted to omit the seeds, would I just increase the flour. I want to make your bread for my Danish relatives for Christmas. I will correct the recipe text. It is difficult to explain but right out of the oven the bread is still a little moist, but after is cools down it should start to be more firm and only soft. Regards Kim (NordicFoodLiving.com). I'm familiar with the Ikea bread mix - it should also be OK. I don't have the exact number of slices but my best guess would be 20 slices. 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). a 10/10 recipe: infalible and delicious. Feb 5, 2019 - Explore Tonni Andersen's board "Danish Rye Breads" on Pinterest. 116 g Sunflower Seeds Ingredients. I'm happy that you like the recipe. I've corrected the text now. Since the bread came out perfect, the next time I used my own weight measurements. Rugbrød is a traditional bread from Danish cuisine. Main point! It is actually pretty easy to make a homemade rye bread - it only requires some patience. Thank you! I have followed your recipie, made the starter and just mixed up the dough but my dough is very heavy. I am assuming the starter is 100% hydration. Hi Lucy, Thanks, Hi Alanna, Another idea is to add psyllium husk and chia seeds to make the dough more bready? Hello, I am from Brazil and i can't copy the recipe to translate it =( I love the recipe and really want to try making the bread, but I just have trouble with the measurements. . I have just made a small test in my kitchen. Thanks for your nice comment. Inga. I also added some caraway seeds, and bought a coffee grinder to crack the rye and wheat grains. Come go shop for me!! I look forward to hearing from you. You are welcome. The texture of the bread was excellent. However, if you try it with dry yeast I would really like to hear how it turns out. Hi! You are welcome. I have been making this bread successfully for a long time now, in a Pullman loaf pan but without the lid. Yes you are right - it makes most sense to use decilitre when talking liquids. 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. Thank you for this wonderful recipe. The bread also lasts for at least two weeks at room temperature. A rye bread needs to rise about 30%-50% before it's put in the oven. 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! You can take it or leave it, but I think this is the best. 172 calories; protein 4.8g; carbohydrates 37.2g; fat 0.8g; sodium 483.4mg. After 36 or even 48 hours the bread has a real bite to it. And can one put the bread in the freezer for later use? Thank you for this wonderful recipe. Your are welcome. The pans I use for this recipe are 30cm x 10 cm. You are absolutely right. I've made your recipe twice now. But Sally Fallon who wrote Nourishing tradition (US) warns against it because sugar introduces an alcoholic fermentation. Yes you can convert the measurements into ml. i use about half the water and it comes out just great!! Your ingredient measurements are fine. You saved Danish Rye Bread to your. I’ve … I always use sour dough. Which should I be using for this recipe as it is very confusing! Made two loaves the other day, and they came out fantastic! Hi, trying to make this in UK for my Danish husband. Hi Kim, Flours differ by season, some grains are not readily available but a little imagination and thoughful substitution permits splendid bread to be easily produced (eg pepitas and / or freka and / or steel cut or some rolled oats substituting for cracked rye kernels that I cannot find in Sydney, Australia) . It's comments like yours that wanna make me share on my blog :-). NO METAL MUST TOUCH THE STARTER! I personally also enjoy to change my recipes and come up with new ways of make som e delicious food. I'm used to sourdough and the process, and I might just try less rye and more spelt, and maybe use a tiny bit of sugar rather than molasses I used - the rye or the molasses might both have contributed to stickiness. :) I'm not sure but maybe it is called Plain White Flour in the UK? Hi Celine. Thank you. Next morning I do the 1h baking whilst having breakfast etc, so that it does not impinge on my working day. I bake it over a water bath at 425 for 55 minutes. Allrecipes is part of the Meredith Food Group. I am so excited by your flours comment. I also used a mixed-seed combination (pumpkins, flax, sesame, sunflower) Regards Kim (NordicFoodLiving.com). I am having trouble finding Malt syrup. What internal temperature do you aim for to see if the bread is cooked enough? 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