Rugbrod Danish Bread Recipes

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE

Danish Rugbrod (Rye Bread) for the Bread Machine image

My mother in-law's recipe. From Denmark, with love.

Provided by Ray Earhart

Categories Rye Bread

Time 3h10m

Yield 24

Number Of Ingredients 10

Ingredients

1 ½ cups water
1 tablespoon honey
1 tablespoon butter
1 teaspoon salt
2 cups rye flour
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup rye flakes
1 tablespoon white sugar
2 teaspoons bread machine yeast

Steps:

Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
Select Basic setting and press Start.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 16.5 g, Cholesterol 1.3 mg, Fat 0.8 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 101.5 mg, Sugar 1.4 g

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE

Danish Rugbrod (Rye Bread) for the Bread Machine image

My mother in-law's recipe. From Denmark, with love.

Provided by Ray Earhart

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h10m

Yield 24

Number Of Ingredients 10

Ingredients

1 ½ cups water
1 tablespoon honey
1 tablespoon butter
1 teaspoon salt
2 cups rye flour
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup rye flakes
1 tablespoon white sugar
2 teaspoons bread machine yeast

Steps:

Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
Select Basic setting and press Start.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 16.5 g, Cholesterol 1.3 mg, Fat 0.8 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 101.5 mg, Sugar 1.4 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

Ingredients

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.

More about "rugbrod danish bread recipes"

RECIPE FOR DANISH RYE BREAD - TRADITIONAL AND ORIGINAL RECIPE

recipe-for-danish-rye-bread-traditional-and-original image

2015-09-27 Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full …
From nordicfoodliving.com
4.5/5 (51)
Category Bread
Cuisine Danish
Total Time 12 hrs 25 mins

In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.
After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.
Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.

See details

RUGBRøD - TRADITIONAL AND AUTHENTIC DANISH RECIPE | 196 ...

rugbrd-traditional-and-authentic-danish-recipe-196 image

2020-11-22 Preheat the oven to 350 F (180°C) for 30 minutes. Just before placing the breads in the oven, prick them each 3 or 4 times using the tip of a …
From 196flavors.com
5/5 (1)
Category Bread
Author Renards Gourmets
Calories 2416 per serving

Mix the flour, water, salt and the sourdough of rye bread in a bowl and place it in a warm place, away from drafts, and covered with a damp cloth until the next morning.
Add the crushed hazelnuts to the dough prepared the day before as well as the beer, syrup, crushed rye seeds, and sunflower and flax seeds.

See details

DENMARK RUGBROD (DANISH RYE BREAD) - INTERNATIONAL …

2015-04-09 Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature. Day 2: add 2 dry …
From internationalcuisine.com
5/5 (1)
Category Bread
Cuisine Denmark
Total Time 1 hr 15 mins

Day 1: heat water to 110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature.

See details

DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET

danish-rye-bread-rugbrd-the-daring-gourmet image

2016-01-27 Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. Combine all the dry ingredients in …
From daringgourmet.com
4.7/5 (26)
Total Time 1 hr 45 mins
Category Bread
Calories 277 per serving

Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine.
Fit the stand mixer with a dough hook and knead on the bread setting ("2") for 10 minutes. The dough will be very sticky, loose and not remotely malleable (ie, incapable of being shaped).
Scoop the dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up). Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). If you're only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly).

See details

EASY OVERNIGHT DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN

From true-north-kitchen.com
Ratings 12
Calories 146 per serving
Category Bread

See details

DANISH RUGBROD / DANISH RYE BREAD WITH PUMPKIN SEEDS | THE ...

2015-03-16 50g of rye flour. pinch od salt. pinch of yeast. 50 g of bread flour. 50g of yoghurt. Warm water to mix to a paste. Mix flours , salt and yeast together, add in enough warm water for a runny smooth paste. Add in yoghurt and cover, leaving to brew for 8-12 hours. When you make the soaked grains below, add 25 g of rye and 25 g of wheat flour and ...
From thefreshloaf.com

See details

DANISH RYE BREAD (RUGBRøD) RECIPE - ARABDAWAER.COM

2021-05-07 Danish rye bread (rugbrød) recipe - arabdawaer.com ... News
From arabdawaer.com

See details

DENMARK’S RYE BREAD – RUGBRøD BY ADAM AAMANN - RECIPES

2018-05-07 Mix dough with a spoon or spatula to deflate; pour into a greased 2-pound bread mold. Give the dough a final rise until bubbly and slightly risen, 1-2 hours. Optionally, refrigerate overnight for more complex flavor. Bake loaf in a preheated 300 degree oven with a pan of water on a lower rack (for steam) for 90 minutes.
From honestcooking.com

See details

RUGBRøD - DANISH SOURDOUGH RYE - BREAD EXPERIENCE

2015-09-06 Instructions. Rye Sour: Mix the rye sour ingredients, cover and let sit for 12 -15 hours at 75 degrees F. Levain: Mix the levain, cover and let sit for 8-10 hours at 77 degrees F. Soaker: Combine the water and sprouted rye (or rye chops if using), cover and let soaker sit for at least 2 hours at room temperature.
From breadexperience.com

See details

DANISH SOURDOUGH RYE RUGBROD - SOUTHERN GROUND - JENNIFER ...

2021-08-15 Bake for 10 minutes, then lower the oven temperature to 350°F and bake for another 45 minutes, or until the internal temperature reads 206°F. Remove from the oven and immediately transfer the bread from the pan to a cooling rack. Let cool completely, ideally for 24 hours, before slicing.
From thefreshloaf.com

See details

SOURDOUGH DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN

2020-04-21 Rugbrød simply means “rye bread” in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.
From true-north-kitchen.com

See details

RUGBRøD - DANISH RYE BREAD | KAREN'S KITCHEN STORIES

2015-08-02 Bake the loaf at 500 degrees with the lid on for 15 minutes. Reduce the oven temperature to 400 degrees F and continue baking for 15 more minutes with the lid on. Remove the lid and reduce the oven temperature to 325 degrees F. Bake for an additional 45 minutes, until the bread reaches about 200 to 205 degrees F internally.
From karenskitchenstories.com

See details

RUGBRøD – DARK RYE BREAD | MY DANISH KITCHEN

2013-01-14 Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack.
From mydanishkitchen.com

See details

DANISH RUGBROD RYE BREAD - ALL INFORMATION ABOUT HEALTHY ...

An easy and foolproof recipe for traditional Danish rye bread known as rugbrød. Made with instant yeast (NO sourdough starter required), rye flour, whole grains and a variety of wholesome seeds, this dense rye bread is as nutritious as it is delicious. Perfect for smørrebrød, the famous Nordic open sandwiches served in Denmark!
From therecipes.info

See details

EASY OVERNIGHT DANISH RYE BREAD (RUGBRøD) - YOUTUBE

An easy (no sourdough) recipe for Danish rye bread (rugbrød).
From youtube.com

See details

HOW TO MAKE REAL-DEAL DANISH RYE BREAD, THE HEARTIEST …

2017-08-09 Fermenting the dough. Don’t rush it! Take the suggested fermentation times with a grain of salt; times can vary wildly due to ambient temperature, humidity and freshness of …
From saveur.com

See details

DANISH RYE BREAD (RUGBRøD) RECIPE - THE TELEGRAPH

2021-05-07 Put the seeds and chopped rye grains in a separate bowl and pour over 150g boiling water. Cover both bowls with clean tea towels and leave …
From telegraph.co.uk

See details

ICELANDIC RYE BREAD (RúGBRAUð) | KING ARTHUR BAKING

Instructions. Preheat the oven to 325°F with a rack in the center position. Weigh your flour or measure it by gently spooning into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In a separate bowl, whisk together the buttermilk, honey, and molasses.
From kingarthurbaking.com

See details

SOURDOUGH DANISH RYE BREAD (RUGBRøD) | RECIPE CART

Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours. Combine the ingredients for the Soaker in a small bowl. Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours. Step 2. The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour. Set aside.
From getrecipecart.com

See details

THE BEST DANISH RYE BREAD RECIPE: HOW TO MAKE DELICIOUS ...

Fill the dough into the pan and sprinkle sesame seeds on top of the bread. let the dough rise covered for a few hours or preferably more at room temperature. Bake the bread at 180 C (360 F) for about 1 hour and make sure to check on it. Let the bread cool down over night before you cut it.
From thatsdanish.com

See details

RUGBROD RECIPE - CREATE THE MOST AMAZING DISHES

Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com

See details

DANISH RYE BREAD RECIPE (RUGBRøD) - SMARTSEXYPALEO

2022-03-24 Danish Rye Bread Recipe (Rugbrød) As noted above, this recipe will not take too much time. The waiting will take longer than the actual preparation of the dough. I recommend allowing approximately 3 hours for total completion of this recipe. So if you want to use it for a specific time, be sure to leave a buffer! The ingredients below should be enough for 2 small …
From thetolerantvegan.com

See details

RYE BREAD WITHOUT SOURDOUGH STARTER - MY DANISH KITCHEN

2015-03-23 Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, place a loose piece of foil over pan and finish baking. After baking allow bread to cool to a slightly warm temperature. Place bread inside a plastic bag.
From mydanishkitchen.com

See details

DANISH RYE BREAD (RUGBRøD) - RECIPE FOR THE BEST RYE BREAD ...

2022-01-20 Put the bread pans in the hot oven. Turn down the heat to 220 degrees Celsius and pour 2 dl of water into the baking tray to make steam in the oven. Bake the bread for approx. 1 hour and 15 minutes. Measure the temperature in the middle of the loaves, they should be 96 degrees Celcius in the middle in order to be done.
From danishfoodlovers.com

See details

DANISH PUMPERNICKLE (RUGBRøD) RECIPE : SBS FOOD

Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until risen slightly. Preheat oven to 200°C. Combine the extra 1 tsp of treacle and ½ tsp water and brush over the ...
From sbs.com.au

See details

DENMARK RUGBROD DANISH RYE BREAD - THERESCIPES.INFO

Denmark Rugbrod (Danish Rye Bread) - International Cuisine top www.internationalcuisine.com. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature. Day 2: add 2 dry ounces Rye flour and stir (60 grams) Day 3: stir dough. Day 4: stir dough. Day 5: in the morning or ...
From therecipes.info

See details

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE .. RECIPE

Learn how to cook great Danish rugbrod (rye bread) for the bread machine .. . Crecipe.com deliver fine selection of quality Danish rugbrod (rye bread) for the bread machine .. recipes equipped with ratings, reviews and mixing tips. Get one of our Danish rugbrod (rye bread) for the bread machine .. recipe and prepare delicious and healthy treat ...
From crecipe.com

See details

HOW TO MAKE RUGBROD (DANISH RYE BREAD) - HUBPAGES

First, bring the water to a boil in a saucepan of at least two quarts. When the water is boiling, add the whole rye grains, cover, and simmer for 30 minutes, watching carefully to make sure it doesn't boil over. When rye is cooked, pour into mixing bowl with the cooking water. I used the bowl of my mixer. Add the butter.
From discover.hubpages.com

See details

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE RECIPE

Learn how to cook great Danish rugbrod (rye bread) for the bread machine . Crecipe.com deliver fine selection of quality Danish rugbrod (rye bread) for the bread machine recipes equipped with ratings, reviews and mixing tips. Get one of our Danish rugbrod (rye bread) for the bread machine recipe and prepare delicious and healthy treat for your ...
From crecipe.com

See details

DANISH RYE BREAD RECIPE - THE CLASSIC DARK RYE BREAD ...

Roast beef on rye bread with remoulade and roasted onions. Egg and shrimp – Rye bread, butter, lettuce, hard-boiled egg, shrimp from Greenland, mayonnaise, caviar, garden cress, a piece of tomato and top it with a slice of lemon. Fish filet with shrimp – Rye bread, butter, lettuce, a freshly seared fish filet with a rye coating, remoulade, shrimp from Greenland, garden cress, …
From foodgeek.dk

See details

RUGBROD DANISH GRAIN BREADS - O&H DANISH BAKERY OF RACINE ...

A moist grain bread popular in Denmark at any meal. Rugbrod is wonderful with butter, jam, or a slice of cheese and it makes delicious Danish open face sandwiches. 2 Rugbrod Breads. We recommend storing these breads in your refrigerator. For a delicious addition to any meal serve with butter and blue cheese.
From ohdanishbakery.com

See details

RUGBRøD – DANISH SOURDOUGH RYE BREAD – WE ARE NOT FOODIES

Stage 1 – Ingredients. 500g rye flour. 100g whole rye berries. 200g sourdough starter. see previous post on Sourdough pet. 150g kibbled rye. 750ml water. 1 tsp salt. Mix all of the ingredients in a large mixing bowl, cover and leave to rise for approx. 12 hours. The mixture should be smelling sour and have risen by half.
From wearenotfoodies.com

See details

DANISH DARK RYE BREAD (RUGBRøD) - BEST OF CALGARY FOODS

Product of Denmark. All the favourite soft and sweet licorice. 500 g. Ridiculously delicious! Free Range, Hormone and Antibiotic Free. Approx. 500g. Price shown is an estimate. Price is $1.25/100g and will depend on actual weight of wings. Ethically raised and sourced locally within a 100-mile radius.
From bestofcalgaryfoods.com

See details

DANISH BREAD 101: WHAT IS RUGBROD? | O&H DANISH BAKERY

2020-09-12 Get two tasty loaves of thinly sliced pumpernickel and be sure to pair it with our Gokstad Premium Coffee. You can also try our Rugbrød Danish grain bread, moist bread perfect for any time of day. Rugbrød is excellent with butter, jam, or cheese as an accompaniment to a larger meal or as a snack all on its own.
From ohdanishbakery.com

See details

DANISH RYE BREAD (RUGBRøD) RECIPE | EAT YOUR BOOKS

Danish rye bread (Rugbrød) from The Nordic Baking Book (page 128) by Magnus Nilsson and Richard Tellström. Shopping List; Ingredients; Notes (0) Reviews (0) rye flour; buttermilk ; …
From eatyourbooks.com

See details

HOW TO BAKE DANISH RYE BREAD - SCANDINAVIA STANDARD

2019-03-15 Remove 400 ml and feed back into your sourdough starter. Distribute the rest of the mixture into two bread molds and refrigerate overnight. The following day, bake at 200°C for 60 minutes. After removing from the oven, turn the molds upside down and let the bread rest for an hour with the mold still covering the bread.
From scandinaviastandard.com

See details

DANISH DARK RYE BREAD (RUGBRøD) RECIPE | EAT YOUR BOOKS

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com

See details

RUGBROD BREAD - CREATE THE MOST AMAZING DISHES

All cool recipes and cooking guide for Rugbrod Bread are provided here for you to discover and enjoy. Healthy Menu. Recipe For Healthy Blueberry Muffins Healthy Fried Apples Recipe Skillet Healthy Diet For Cancer Patients ...
From recipeshappy.com

See details

EASY OVERNIGHT DANISH RYE (RUGBRøD) | RECIPE CART

Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes ...
From getrecipecart.com

See details

DANISH RYE BREAD (RUGBRøD) - YOUTUBE

Try this recipe for at traditional Danish Rye Bread (Rugbrød).Find the recipe here: http://nordicfoodliving.com/danish-rye-bread-rugbrod/Music: http://www.be...
From youtube.com

See details