DANISH RYE BREAD
TOTAL TIME: 4H
Danish Rye Bread, or "Rugbrød," holds a revered place in Danish culinary history, dating back centuries to when it served as a staple sustenance for Danish farmers and laborers. Its enduring popularity stems from its nutritional density and long shelf life, making it an indispensable part of Danish households through lean times and abundant harvests alike.
Danish Rye Bread gives a sense of connection to Denmark's agricultural heritage and culinary traditions. Danish Rye Bread is a cherished symbol of Danish identity,
1. BOIL & SOAK THE GRAINS
Boil the rye berries from bag g in 600ml of water for 25min and remove from heat. Drain the rye berries and let them cool.
2.MIX THE INGREDIENTS
Add 200ml of water, 200ml of beer, and 200ml of buttermilk to a large bowl. Add Bag e and stir, then add Bag i and the boiled rye berries.
3. KNEAD THE DOUGH
Mix the dough for 5min.
This will be a sticky and fairly loose dough, so using a utensil (like a Danish dough whisk or a wooden spoon) to stir will be easiest.
Or you can use a dough scraper for support, or keep a bowl of water next to you to dip your fingers in as this is a very sticky dough. Mix the dough for 5 minutes in a mixer or by hand.
4. DIVDE DOUGH IN TWO
Scoop up the dough into an oiled loaf tin and gently smooth it out with a dough scraper or spoon.
5. LET THE LOAVES REST & RISE
Make some holes in the dough with a fork or a skewer, pour the seeds from bag j on to the loaf and cover the loaf pan with a tea towel.. Let it rise for about 2 hours at room temp, or for 8-10h (up to 24 hours in the fridge). If you refrigerate the dough while rising, Take it out and leave it on the kitchen bench while pre-heating the oven.
6. IF IT IS A COLD DAY
Put the loaves in a cold oven, then place a cup of boiling water in the bottom of the oven and close the oven. This creates a little steam room for your loaves and will make them rise faster.
7. BAKE YOUR BREAD
Pre-heat your oven to 200°C if using a conventional oven and 175°C if using a fan forced. Bake you bread in the bottom part of the oven for 1 hour to 1 hour and 15min.
8. IS THE BREAD DONE?
The loaf should reach an internal temperature of 98°C when they are fully baked. In case you lack a thermometer to gauge the bread's inner temperature, a simple alternative is to gently tap the bottom of the loaves. If they emit a hollow sound, it indicates they are ready. When the bread has cooled, wrap it in a tea towel and wait a few yours before slicing it. Enjoy your homemade danish rye!