Danish Pumpernickel Rye Bread Recipes
DANISH PUMPERNICKEL RYE BREAD
Make and share this Danish Pumpernickel Rye Bread recipe from Food.com.
Provided by Jhiversen
Categories Yeast Breads
Time 3h15m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Heat water and beer until luke warm,.
- Dissolve yeast in liquid.
- Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
- Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
- Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
- Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
- Cover and let rise for 60 minutes.
- Bake for 75 minutes at 350 F (175 C).
Nutrition Facts : Calories 2921, Fat 30.4, SaturatedFat 3.1, Sodium 10550.6, Carbohydrate 565.7, Fiber 34.3, Sugar 49.3, Protein 78.9
DANISH RYE BREAD
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
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 RYE BREAD
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
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
PUMPERNICKEL RYE BREAD
This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.
Provided by Rodney
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g
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