Recipe: Delicious Danish Lunch Sourdough Rye Bread

Danish Lunch Sourdough Rye Bread. Soak the kernels, cracked wheat, and sourdough in water overnight. Recipe for traditional Danish Rye Bread. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today.

Danish Lunch Sourdough Rye Bread We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover. Nina's danish ryebread (Makes one loaf. You can have Danish Lunch Sourdough Rye Bread using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Danish Lunch Sourdough Rye Bread

  1. It's 200 ml of chopped rye kernels.
  2. You need 200 ml of cracked wheat.
  3. You need 200 ml of sourdough (the wet kind).
  4. You need 400 ml of water.
  5. You need 1 tbsp of salt.
  6. You need 200 ml of wheat flour.
  7. Prepare 200 ml of rye flour.

Learning how to bake a perfect perfekt danish sour dough rye bread can be a struggle. Though specifically Danish sourdough rye bread I haven't found anywhere here for purchase. The good news is you can make it yourself and I'm going to be posting several recipes for this wonderful style of dense, hearty European bread. We're going to start with a favorite among many, Danish Rye.

Danish Lunch Sourdough Rye Bread instructions

  1. Soak the kernels, cracked wheat, and sourdough in water overnight.
  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done.
  3. Let it ferment for a few hours.
  4. Move to a baking tray with a lid.
  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!.
  6. Take the lid off after 45 mins and bake without for the remaining 15.

Sour Danish rugbrød is just barely leavened, dense in flavor as well as texture, and full of crunchy seeds and grains. A slow-fermented rye starter gives the bread its signature earthy acidity. The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread. It's a little bit like fermented oatmeal that you can The most challenging aspect of this recipe is the sourdough starter. Unfortunately with this bread, commercial yeast just won't do.

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