Kibbled Rye Bread Recipe

Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain. —Julia Moskin

1815 calories; 50 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 22 grams polyunsaturated fat; 304 grams carbohydrates; 50 grams dietary fiber; 39 grams sugars; 58 grams protein; 1499 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Cracked Wheat' Bread Recipe

My Norwegian mother-in-law puts the dough in a cold oven, sets the temperature to 225 degrees F and lets it rise for 30 minutes. Then she turns the temp up to 350 F and lets the loaf bake until done (1 - 1 1/2 hours). Dense and delicious!

Never, ever did an instruction call for an accompanying video more than this one: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, it is wet enough.

If you save the water you drain from the soaked grains you can use it as part of the water you add in the final mix. This might add nutrients that otherwise would go down the drain.

Cracked Rye And Oat Bread Recipe On Food52

I'm so sorry about trouble with this recipe; the moisture content of the dough is tricky. An initial blast of heat will help. Also, it's necessary to keep baking well after the temperature hits 210.

Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content. Let cool...

I live in Denmark, and I make this kind of bread a lot. An important tip -You should never try to slice this kind of bread until at least 12 hours after baking. It's also a good idea to wrap the warm loaf in a dishcloth and leave it out on the kitchen counter overnight after baking.

Buttermilk Rye Bread

Second try worked! I used a lot less water than first time. More of a wet dough than a batter. ( No snail.) Let it rise at room temp all night. Baked at 450 degrees for 15 minutes, then 360 degrees for 90 minutes to 220 degrees internal temp and left the pan in the cooling oven another night. Sliced bread next day. Very good. The learning experience and the taste and texture of this thread was worth all the work.

I would just use 400 gms of a rye starter. If you already do sourdough just take 1/4 cup of your reg starter and feed with equal amounts rye flour and water for several days to change it from wheat to rye.

According to King Arthur and others, a standard loaf pan is 4-1/2 inches x 8-1/2 inches, and holds 6 cups. (two of them = 12 cups) A 4 x 8 pan holds 4 cups. (3 of them = 12 cups)

Rugbrød (hearty Danish Rye Bread)

I made this bread using 400 g of ripe 100% hydration sourdough starter mixed with 400 g dark rye flour, the soaked grain/seeds, and some soaking water. No yeast. I filled two random loaf pans I had with the dough coming up half way before letting it proof at room temperature (75F) for 6 hours. The dough had risen to the top of the pan by the time it went into the oven. I baked as per instructions and the temp. of the loaves was 211F after 80 min. It came out delicious and looks like the picture.

Found a different recipe with a picture that looked right. Didn't require sourdough. Was amazingly easy to make. Soaked rye berries overnight. Beautiful when it came out of oven but way crunchy. Rye needed to be simmered to soften. Nearly inedible as it was, i turned these lovely ingredients into porridge. Crumbled a slice into small pot. Added milk, raisins. Simmered until the darn rye berries were soft- 12 min. Yum! Your failure can be eaten! Keeps tightly wrapped in fridge for ages.

I made this and although it reached temperature the interior is collapsed, dense and somewhat gummy.....did I miss something? The photo looks like it holds its web and structure but mine did not. I am a professional baker and was surprised to see the result....disappointing. I returned it to the oven later to see if I could dry it out some but I fear that its having collapsed some will not improve things.

How To Make The Perfect Rye Bread

Check out the Farine blog. She had a similar issue with the first loaf and photos of 2 attempts. She lists some changes suggested by Stanley Ginsberg who wrote the book The Rye Baker.

Followed the tip from Anna about starting with 1.5 cups of water and adding bit by bit and it worked perfectly first time. Also used the water from soaking for added flavor. Used King Arthur Baking Harvest Grains Blend as a sub for rye berries and sunflowers seeds. Looks picture perfect.

Disastrous. Separation of crust and inner, which is just a sad gloopy mess. This recipe should be taken down. A waste of ingredients and efforts.

Danish Ryebread Sourdough The Baked Dane

I’ve made this recipe twice now, and it’s a great hit. I do have comments. There seems to be a typo in the amount of the medium rye flour, and it should read 500 grams for the four cups of flour. Also, couldn’t it be more efficient? Why drain the moisture out of the mash and then add water back? Couldn’t this all be measured accurately to begin with ?

Despite the reviews I attempted to make this. I reduced the salt to 15g, and with only 1 loaf pan timing adjustments were made. First loaf I let rise in pan on counter for 1h30, then in fridge for 5h, then room temp for 45m. After baking, top crust was completely separated from the loaf by a gap and the loaf was slightly underbaked. Second loaf stayed in bowl in fridge overnight. Put in pan, left at room temp for an hour, then baked for 1h30 at 350. No separation and looks much better than 1st

I soaked the cracked rye berries for 24 hours as suggested and when I went to make the bread, the berries were covered in mold! Eat that point, I threw them out and gave up.

Cracked Rye Loaf Recipe

Starter was too stiff so I used 1C instead of 3/4C like it says. I used my two Standard sized pans (didn't appreciate the vaguery but I went off another comments suggestion and used two 4.5x8.5s) I should have used two of the larger sized, or even three of the regulars! These rose quickly and still have more oomf. I transferred the dough from one of the 4.5x8.5 into a 5.5x9.5 but I wish I split it three ways. These two pans are too small to hold all the dough.

This bread is delicious. One question. The dough rises right to the edge of the pan, as it should, but in the course of baking it sinks back down, and the center slumps. What can I do to stop this from happening?

I carefully followed measurements and ended up with a lot of extra seeds and starter. A bit of a waste. Then after baking for what I thought was the right time was soggy and uncooked inside. Tried to recover by baking longer, cutting off crusts and baking interior again. What a mess! At least the crusts tasted good

Bread Making Recipe

I had a stunning, thickly-sliced (!) Scandinavian tartine at Bellecour Bakery in Minnesota. I was craving it, selected this recipe, and read all the comments (thank you!). I accidentally baked it at 450 degree for 30 minutes, then 75 min at 360 until 210F. It's moist and well baked. The thin shell crust is maybe tougher than I would expect, and I would reduce salt next time. It's not Bellecour, but it's gorgeous, nutritious, and moist. I will continue to experiment. Video please.

My first ever attempt to make bread and what a sad disaster it was! Sunken in the center and gummy. Tried rebaking for 45 minutes at 350, now on dehydrate in my Breville. On a positive note, I made some awesome knekkebrod out of the remaining starter and grains. Added about 1/4 c more of rye flour, 1/8 cup each of pumpkin seeds, golden flax seeds & sesame seeds, rolled it flat between parchment, sprinkled with salt & baked for about an hour at 325.

I'm trying this

Recipe For Nordic Rye Bread (the Easy Version)