Danish Rye Bread Recipes

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DANISH RYE BREAD



Danish Rye Bread image

This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

Provided by KNUDR

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 17h15m

Yield 12

Number Of Ingredients 13

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
½ cup warm water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour

Steps:

  • In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
  • In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
  • In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 37.2 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 483.4 mg, Sugar 2.8 g

DANISH RYE BREAD



Danish Rye Bread image

Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier.

Provided by Benthe Danish

Categories     Yeast Breads

Time 2h20m

Yield 2 1.75l loaf pan, 40 serving(s)

Number Of Ingredients 11

2 cups boiling water
200 ml bulgur, cracked wheat
330 ml dark beer
4 tablespoons dry active yeast
1 1/3 cups buttermilk
2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder
2 tablespoons salt
4 cups rye flour
4 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons butter, melted

Steps:

  • Pour the boiling water into a very large bowl.
  • Add bulgur, let stand for 10 minutes.
  • Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
  • It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
  • Rye flour, whole wheat flour and all purpose flour.
  • Fill loaf forms ¾ of the way.
  • Cover with a wet dishtowel and let rise for 1 hour.
  • Dip a fork in a glass of water and prick the whole surface of the loafs.
  • Let rise for another hour
  • Bake on the middle rack 1 hour at 400 F (200 C).
  • Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
  • Brush top of bread with melted butter and wrap in dishtowel.
  • Place on baking rack on the counter to cool completely.
  • To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
  • To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.

Nutrition Facts : Calories 113.6, Fat 1.2, SaturatedFat 0.5, Cholesterol 1.9, Sodium 364.1, Carbohydrate 22.4, Fiber 3.8, Sugar 0.6, Protein 4.1

DANISH SPICED RYE BREAD (SIGTEBROD)



Danish Spiced Rye Bread (Sigtebrod) image

This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.

Provided by WOLSELEY

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h25m

Yield 16

Number Of Ingredients 16

1 cup milk
1 cup water
3 tablespoons butter
½ cup light molasses
⅓ cup white sugar
1 tablespoon grated orange zest
1 tablespoon fennel seed
1 tablespoon anise seed
1 tablespoon caraway seed
1 tablespoon cardamom
1 teaspoon salt
2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups rye flour
5 cups all-purpose flour
3 tablespoons butter, melted

Steps:

  • Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
  • In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.
  • Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g

DANISH RUGBRøD



Danish Rugbrød image

Rugbrød is a delicious, nutritious and long-lasting bread that is very popular in Denmark. This bread typically has rye flour, rye berries, and sourdough leavening, as well as many seeds, beer, fermented milk and more. I've broken down the ingredients into categories so you can work with what you have, and then enjoy many days of open-faced sandwiches and butter-slathered crisps.

Provided by Melissa Johnson

Categories     Recipes

Time 2h20m

Number Of Ingredients 20

Flour 275g (2 cups)
215g whole grain sprouted spelt flour (rounded 1 1/2 cup)
60g whole grain sprouted rye flour (scant 1/2 cup)
Liquids 390g (1 2/3 cup)
180g water (3/4 cup)
90g kefir milk or buttermilk (3/8 cup)
90g dark beer (3/8 cup)
30g maple syrup, honey or barley malt syrup (1 1/2 Tbsp)
Seeds and Berries 465g (approx. 3 3/4 cup)
260g (1 3/4 cup) whole sprouted organic rye berries or organic rye berries. This is about 175g (1 heaping cup) before hydrating.
45g pumpkin seeds (1/3 cup)
35g sunflower seeds (1/4 cup)
35g hemp seeds (heaping 3 Tbsp)
35g coarsely ground flax seeds, use a mortar and pestle or mill (scant 1/4 cup)
20g whole flax seeds (scant 3 Tbsp)
20g sesame seeds (heaping 2 Tbsp)
15g chia seeds (1 Tbsp)
Leaven and Salt
160g sourdough starter (~2/3 cup)
9g salt (1.5 tsp)

Steps:

  • Hydrate and sprout about 175g (1 heaping cup) rye berries, which makes approximately 260g when hydrated. Or hydrate 175g already-sprouted rye berries.
  • To sprout rye berries, soak them in water in a bowl or jar for about 6 hours, then drain the excess water, rinse and drain again, and cover with a towel or sprouting lid (mesh screen). Sprouts will form after an additional 6-18 hours. Rinse and drain every twelve hours while sprouting. Then refrigerate for up to 5 days in a ventilated jar.
  • To rehydrate already-sprouted rye berries, soak in water for 12-24 hours, then drain the excess water.
  • Build 160g of 100% hydration mature starter.
  • Combine all of the ingredients in a large bowl and mix until everything is incorporated. (Stand mixer with dough hook or paddle attachment works well.) The dough will have a thick batter consistency, not flowing off a spoon but still scoopable.
  • Cover the bowl and let the dough bulk ferment. This takes about 5 hours at warm room temperatures (78F/26C) and longer if the ambient temperature is cooler, or if you refrigerate the dough for any portion of time. Make sure to flip the dough in the bowl after a long refrigeration to redistribute heat and moisture. The bulk fermentation is finished when you shift the dough with a spatula and see web-like strings of gluten.
  • Pour/scrape the batter into a greased loaf pan. Smooth the surface of the dough with wet fingertips and cover.
  • Proof 12-20 hours in the refrigerator, or 2-3 hours at room temperature, or a combination of cold and room temperature. (See the gallery for examples.) The dough will be rounded-puffy at the edges and have holes from popped bubbles when it is ready to bake.
  • Preheat your oven to 425F.
  • Decorate the top of your proofed dough with extra seeds or a flour stencil.
  • Bake the bread uncovered for 70-85 minutes, until the internal temperature is about 210F.
  • Let the bread cool for about 30 minutes, then remove it from the pan.
  • If possible, wait 24 hours before slicing the bread to allow the crumb to set.
  • Store the bread wrapped in parchment paper, a bread bag, bee's wrap or a flour sack towel for about a week outside the refrigerator. You can also slice and freeze the bread tightly wrapped in plastic.

DANISH RYE BREAD



Danish Rye Bread image

Provided by Melissa Yanc

Categories     side-dish

Time 16h30m

Yield One 9-by-5-inch loaf; 4 to 6 servings

Number Of Ingredients 21

17.6 ounces (500 grams) bread or whole wheat flour
11.5 ounces (325 grams) water, at room temperature
0.7 ounces (20 grams) old sourdough starter
1.8 ounces (scant 1/4 cup) water, at room temperature
2.8 ounces (1/3 cup) bread flour
0.6 ounce (1 tablespoon) ripe sourdough starter (see Cook's Note)
1.4 ounces (1/3 cup) cracked rye
3.5 ounces (scant 1/2 cup) rye berries
5.5 ounces (2/3 cup) warm water (about 110 degrees F)
2.1 ounces (1/4 cup plus 1 teaspoon) buttermilk
1.6 ounces (3 tablespoons plus 1 teaspoon) brewed coffee, at room temperature
0.2 ounce (1 teaspoon) molasses
5.5 ounces (2/3 cup) water, at room temperature
5 ounces (2/3 cup) bread flour
1.2 ounces (2 tablespoons plus 1 teaspoon) dark rye flour
2.4 ounces (1/2 cup) brown flax seeds
1.2 ounces (1/4 cup) white sesame seeds
0.5 ounce (2 tablespoons) pepitas (shelled pumpkin seeds)
0.5 ounce (2 tablespoons) sunflower seeds
0.2 ounce (1 1/4 teaspoons) kosher salt
Canola or vegetable oil, for the pan

Steps:

  • For the sourdough feeder: Eight to 15 hours before mixing the levain, feed your starter by mixing the bread flour, water and old sourdough starter together in a medium bowl until smooth. Transfer to a storage container with a lid.
  • For the levain: Mix the bread flour, water and old sourdough starter together with your hands in a medium bowl until smooth. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The levain will be very dense and sticky.
  • For the rye soaker: While the levain is resting, mix the cracked rye, rye berries and warm water together with your hands in a medium bowl until combined. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The rye berries should soften and absorb almost all the water.
  • For the dough: Mix the buttermilk, coffee, molasses, water, bread flour, dark rye flour and levain together with your hands in a large bowl until the dough is smooth and well combined (it will be very wet and slightly stretchy). Allow to rest, covered, for about 1 hour at room temperature.
  • For the dry additions: Add the flax seeds, sesame seeds, pepitas, sunflower seeds, salt and the rye soaker to the dough and incorporate by folding the dough onto itself using a rubber spatula or your hands (wet them first with water). Allow to rest, covered, for about 30 minutes at room temperature.
  • Fold the dough onto itself using a rubber spatula or your wet hands about 6 times. Allow to rest, covered, for about 30 minutes. Repeat this process 3 more times (for a total of 4 folding and resting turns). With each fold, the dough will rise slightly and become more stretchy from the sourdough starter.
  • For baking: Preheat the oven to 450 degrees F. Coat a 9-by-5-inch loaf pan lightly with some oil.
  • Wet your hands with water, gather the dough and place it into the prepared loaf pan as one whole piece. Let it sit, uncovered, at room temperature for 20 minutes to form a skin and slightly rise.
  • Bake until the bread is well browned and a toothpick inserted in the center comes out clean, about 1 hour. Unmold immediately onto a wire rack, top-side down, and cool completely.

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From danishfoodlovers.com


DANISH RYE BREAD -WITHOUT SOURDOUGH | MOMMADEMOMENTS
2020-10-06 Step 2. In a large mixing bowl, mix the yeast and the water. Step 3. Add the yoghurt, salt, sunflower seeds, flax seeds and rye flakes. Mix well. Step 4. Slowly add the 3 types of flour while mixing with a hand blender fitted with dough hooks.
From mommademoments.com


8 EASY SCANDINAVIAN BREAD RECIPES TO BAKE AT HOME
2021-03-26 The Nordic countries are home to a rich and varied collection of traditional breads, many of them featuring rye, oats and/or barley in addition to standard wheat flour.From soft Swedish Limpa bread to dark and seedy Danish Rugbrød, there is a Scandinavian bread recipe to suit just about eveyone.. This collection of easy and reliable Scandinavian bread recipes is …
From true-north-kitchen.com


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