How to Cook Appetizing Danish Lunch Sourdough Rye Bread

Danish Lunch Sourdough Rye Bread. This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread. It is actually pretty easy to make a homemade rye bread - it only requires some patience.

Danish Lunch Sourdough Rye Bread This helps the rye bread bake properly and gives it its characteristic square shape. Danish Lunch Sourdough Rye Bread Well, it's just rye bread, but this is what Danes eat for lunch pretty much everyday :) The one key is you have to have some sourdough on hand, then this is probably one of the easiest breads to bake in the world.and since the units are almost all the same, easy to remember too. Conclusion on this Danish rye bread recipe. You can have Danish Lunch Sourdough Rye Bread using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Danish Lunch Sourdough Rye Bread

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

This is a classic Danish rye bread. It's a staple of Danish cuisine and you will find this at any lunch and even at our celebration lunches that we eat for Easter and Christmas. Which includes other Danish specialties like liver pâté, pickled hering and flæskesteg. My First Sourdough Danish Rye Bread.

Danish Lunch Sourdough Rye Bread step by step

  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.

When I first baked my rye bread, my dough rose high enough in my loaf pan. Let the freshly baked sourdough danish rye bread cool on a wire rack until it is at room temperature then wrapped in film or parchment paper. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. 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.

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