Bakers in most countries make bread with various milled wheat gains. In Scandinavia, it is relatively cold, so grain-like rye is much better suited for the climate. So that means we commonly use rye flour, and most commonly in bread. This is my Danish rye bread recipe.
Here in Denmark, rye bread is a staple of our cuisine. Almost everyone eats it for lunch every day. It’s dark, it’s malty, and it’s usually full of delicious moist seeds.
The type of rye bread is pretty different from what people in other countries think is rye bread. It’s because it’s made with 100% rye flour, whereas in most other places, people bake rye bread with a mixture of wheat and rye.
Swedish Rye And Wholegrain Seed Bread
The rye grain originates from present-day Turkey but came to Denmark through merchants and has been grown in Denmark for over 1000 years.
The Danish people have been baking rye bread all that time, although, in earlier times, bread was probably a lot less palatable than modern bread. This article describes it as coarse, baked using unsifted flour, lumpy, sour, and often half moldy. Yikes.
There’s even a concept called the Rye bread border. It describes an invisible border that cuts through Europe, where, below the border, people do not eat bread made with rye. I am all for expanding this border.
No Knead Rye And Whole Wheat Bread
A bread with 100% rye is a whole-grain bread. It’s much healthier than your typical wheat bread. It has fewer carbohydrates, more fibers, and generally fills your stomach nicely (per calorie eaten).
Here is a breakdown of the macronutrients of commercial white toast, commercial whole-grain toast, my Sourdough bread for beginners, and this rye bread. The rye bread may seem a bit high in fat, but that’s the good stuff from the seeds.
This bread requires a pretty wet starter. You can either use your existing wheat sourdough starter at 100% hydration or a 166% hydration rye starter that you’ve saved from the levain from a previous bread.
Tourte De Seigle (100% Rye Bread)
Making the levain with your wheat starter requires some extra water to get the hydration to 166%. The first time you make this rye sourdough starter (or levain), it will contain 44 grams of wheat flour from your starter. If you keep this levain and use it, that amount will fall to almost zero in 3 or 4 bakes.
If you use your rye starter at 166% hydration, less water is needed to keep the hydration of the levain at 166%:
The dough has 400 grams of rye flour and a good amount of salt. We use 500 grams of water to soak the seeds, but this does not add to the dough’s hydration. We soak so that the seeds won’t take out hydration of the dough and keep them nice and supple.
Sprouted Rye Classic Sandwich Bread
If you want to play with the hydration or the formula in general, you can do it here in my bread calculator.
Combine 125g/1 cup of dark ale and 125g/1 scant cup of dark brown sugar in a pot. Bring it to a boil, and then let it simmer uncovered until you have a very thick syrup. You can use this syrup in place of barley malt syrup.
This is classic Danish rye bread. It’s a staple of Danish cuisine. You will find this at any lunch and even at the celebration lunches we eat for Easter and Christmas, including other Danish specialties like liver pâté, pickled herring, and
Seeded Light Rye Bread
This bread is perfect for any Danish-inspired lunch. The bread has a soft crust, a dense but soft crumb, a nice chew, and a slight crunch from the moist seeds.
The taste is delicious. Slightly sour from the starter, but not overwhelming. A fantastic full taste from rye flour and malty notes. It’s just perfect for open-faced sandwiches.
There are so many different variations of smørrebrød that it is hard to list them all, but I will give you the most iconic ones that you will find in
No Knead Rye Bread
Egg and shrimp – Rye bread, butter, lettuce, hard-boiled egg, shrimp from Greenland, mayonnaise, caviar, garden cress, a piece of tomato, and top it with a slice of lemon
Fish filet with shrimp – Rye bread, butter, lettuce, a freshly seared fish filet with a rye coating, remoulade, shrimp from Greenland, garden cress, a piece of tomato, and top it with a slice of lemon
Flæskesteg – Rye bread, butter, lettuce, pork roast, crispy pork crackling, pickled red cabbage, pickled cucumbers, garden cress, and a slice of orange
Deli Style Rye Bread Recipe
Ham – Rye bread, butter, lettuce, thinly sliced ham, scrambled eggs, asparagus, julienne carrots, garden cress, and a piece of fresh cucumber on the top.
There are many more, but these are the most common ones on rye bread. There are quite a few for white bread, but that will be for a different day.
This is my recipe for Danish rye bread. I hope you will try to bake it. If you bake it and post it on Instagram, please tag me as @ so I can see your creations. That will make me happy.
German Bread (authentic Vollkornbrot)
Rye is a grain that thrives in the relatively cold environment in Scandinavia, so that means that bread made using rye flour is common in Denmark. This is my recipe for dark, malty sourdough rye bread with rye kernels and pumpkin seeds.Rye is a more durable grain, which was crucial at the time. If the harvest was poor, it could mean starvation and, by extension, death.
Today Rye begins to regain its popularity, partly because more and more discover the health benefits, but also because people have started to realize that bread baked on rye has a unique and very good taste.
A whole rye bread baked with a high quantity of rye flour will never get the same open airy crumb that you would have got with wheat. Rye flour contains far less gluten, and the quality is quite poor compared to wheat flour.
Betty's Buttermilk Rye Bread
That is the way many Swedes eat whole rye bread today. A smørrebrød as The Danish calls it, or smörgås as we say in Sweden.
Personally, I think it’s perfect for breakfast. A thin slice with some butter and your favorite cheese is a great start to the day.
Another good thing with this whole rye bread is that it stays fresh much longer than bread baked on wheat. Rye flour has a better ability to absorb and bind water, something that you probably have noticed if you baked with rye.
Rye Bread Recipe — Bless This Mess
Wrap it up in a kitchen towel, and keep it in a plastic bag, and it will stay fresh for a couple of days, perhaps up to a week if you keep it in the refrigerator.
Besides, it’s easy to bake this whole rye bread. You don’t have to bother about forming or scoring the loaf. And there is no need for any kneading or stretch and folds. After the bulk fermentation, you just have to distribute the dough in two bread forms and let them rise before you shuffle them into the oven.
I have used a whole rye flour that is stone ground for this recipe. Using whole rye provides maximum flavor, and that’s what I want.
Swedish Wholegrain Bread
A dark bread syrup is used as a sweetener for this kind of bread. If you can’t find bread syrup, you can use dark cane syrup instead. If you don’t want any sugar at all, you can add 100 grams of dark beer like Guinness or any kind of porter. Just remember to reduce the amount of water with the same amount.
Soak the seeds in hot water the night before it’s time to bake. It will make the seed softer and help them release some of their flavors to the crumb.
Place the seeds in a pan or other heatproof container and pour over boiling water. The water shall cover all the seeds. Cover with a lid and let the mixture sit overnight.
Whole Wheat Sandwich Bread Recipe
I prepared a levain by mixing 200 grams of water, with 250 grams rye flour and 80 grams mature sourdough starter. I let it ferment overnight, approximately 8 hours in room temperature, about 71ºF/21ºC.
I let the dough bulk ferment for 4 hours at a temperature of 71°F/21°C. If you want a more sour taste, you can let it ferment longer in a colder environment, but be careful. The taste can become a bit overwhelming.
You just have to distribute the dough into two bread forms that you have oiled and sprinkled with a thin layer of flour. Use a fine strainer or a sieve.
Steps For Baking Dark Rye Bread Using Dark Rye Flour
The time required for the final rise depends a lot on the ambient temperature. The bread on the pictures proofed for 2. 5 hours at a temperature of 73F/22C.
Preheat your oven to 480ºF / 250ºC. You don’t have to bother about steam when baking this bread. But it requires some time in the oven, at least 90 minutes. Bake at the high temperature for 20 minutes, then turn it down to 390ºF / 200ºC.
It’s a good idea to place an extra oven plate over the bread. That will prevent it from being burned on the top.
Homemade Rye Bread Recipe
Let the bread cool in the form until you can handle it. Take the bread out of
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