Thanks for the five-star rating :-) Regards Kim (NordicFoodLiving.com). Thank you for posting it! Regards Kim (NordicFoodLiving.com). Looks delicious. Kim, I am an exchange student of gastronomy and I am living in Denmark. I saw you mentioned using honey to accelerate the fermentation. I'm going to make this bread later this week (making the sourdough now!) Regards Kim, Yes you can, I made a faux starter of: We tasted the bread and slid the two loaves into the garbage. How much longer do I cook it for? It does not make a big difference. Do you have the nutritional information please? Your ingredient measurements are fine. Lightly press ends to seal and run your hands along the sides of the pastry to straighten. If you follow the directions this recipe is foolproof. Céline again. However, ones this sour dough is made it can be kept 'alive' and then it is faster to make the a rye bread. To be honest I have never come across “dl”, what is this? Thank you for publishing your recipe. Kim, I’ve just started making the bread again and put all the ingredients in at once by a mistake. I even made Danish Liver Pate to go with it. You can do both. Thanks in advance! This is a great recipe. You can also use instant espresso powder for color. It also makes very good toast. Buckwheat, Teff, Kamut, Millet, red oats, it doesn't mater what grains I add, it is always GREAT! If you remember to keep a little sour dough in the fridge then you can easily start up a new sour dough in 1-2 days - take it out on the kitchen table and feed it once or twice. Jim. I've made it a couple of times and the first time the center didn't cook. Hi Martina. I have one question : do you think it's possible to add some beer inside the recipe ? I build up the starter from the moment I make bread and after a few days, when it looks like two cups or so, I put sourdough in fridge. My bread is always delicious but the last batch was crumbly; did I let it rise too long before baking? After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours. Hi Tusind tak for hjælpen!!! I also believe that it can be a great help for others. Regards Kim (NordicFoodLiving.com). Thank you so much for this great recipe. Thank you! This certainly breaks the convention of the traditional rye bread. Beat 3 … Danish-Confectioners Cream filling (recipe #54151). 117 %. It is difficult to put an exact cooking time on this bread. Which is correct? Whole Wheat Bread. I bake it over a water bath at 425 for 55 minutes. After baking allow bread to cool in the pan on a baking rack. "dl" means deciliters and is a way of measuring volumen in Europe. The sixth time just today. Rye bread is typically one of the things, from the Danish kitchen, that Danes living abroad are missing the most. i.e. Anyway, no worry. Outside Denmark, there are different varieties of this bread. However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy! I have just added a bit more water to lighten it but am not sure about fooling with it any more. This is my low-key technique. Don’t worry, it’s very easy — so here are the basic steps on how to make your own White Sandwich Bread (and don’t forget to get the full recipe with measurements, on the page down below):. I'm just happy that you also like the recipe :-). Slowly add enough of the remaining flour to make a stiff dough. My last baking was yesterday and the loaf came out absolutely perfect. Tack as mycket for hjalpen Hi Celine. That is a mistake from my side - I always convert the volume to weight when I cook Hi. Looking for a rye bread recipe, I found yours. Hi Inga. Hi. Been really getting into cooking from my heritage which is Danish/German and this bread recipe was by far the best and believe me I was looking! Regards Kim. When bread is still a little warm place in a plastic bag. Extra loaves store well in the freezer for a few weeks. I never imagined I could make my own. 2 teasp salt Scrape the dough into a ball, and transfer it to a floured work surface. The last two times I’ve baked my breads came out with the hole below the crust. It will kill the starter dead. many nice recipes that I want to try. Once the dough is almost triple in size, preheat the oven to 175 degrees C / 350 degrees F. Bake the bread in the preheated oven till golden brown overall and sounds hollow when knocked on the bottom with your knuckles. It is a fabulous recipe! The cereal could grow in sandy soils and survive damp winters, securing its place as Denmark’s primary bread grain. Thanks. Can I use 100% rye instead of the rye and wheat mix? Regards Kim. Hi. How do I know when it is cooked? Just search for it on the front page. Glad I found your page. It is absolutely fantastic. The bread is at its best thinly sliced. I'm so happy to hear you liked our recipe for rye bread - and also the Kanelstang. Hi Patrick. But I found out it was actually easier to add the syrup and browning before the soaking. When you remove the bread form the oven it should be crisp on the outside and a little moist on the inside. Place the flour, sugar, yeast, and salt in a large mixing bowl and mix to combine. It was my first attempt at a "just sourdough" bread and I am delighted by the result. I'm sorry about this problem. Thanks, So I am just wondering if by any chance this is a comment side effect of eating Danish rye bread or if I might have done something wrong (I did eat a lot of it though)? This can with advantage be done in the evening, so that you can continue the morning after. I have avoided this style of bread for fear of turning out a brick. It could be because of too high temperature in the oven. Patience is a virtue! I mixed one batch with the sourdough in it, then couldn't bake it for about 8 days so I stored it well covered in the fridge, then added salt and flour and baked. Yes you are right - it makes most sense to use decilitre when talking liquids. Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. Normally I add the sour dough when it has small bobles on top, like described in my post about sour dough here on my blog. I'm familiar with the Ikea bread mix - it should also be OK. Hola. Basic Homemade Bread Recipe: How to Make It | Taste of Home thanks, Hi. I just devoured the last pieces of a loaf from Braud in Reykjavik that I vacuum-sealed. The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread. I agree, I believe the problem is with the sourdough too. I love this bread and I making my second batch this afternoon. Love this recipe by the way. I have such fun with it! But you are absolutely right. . Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag. However, 3 pounds is not a bad estimate. When you are having large holes inside the bread it could be a sign of a very active sourdough. I deciliter is actually 4/5 of a cup US, Actually, a deciliter (100 ml) is 2/5 of a cup. I hope that you will be able to find it somewhere. Most North American bakers advise part of each days sourdough starter should be discarded. Preheat the oven to 350 degrees F. Scoop all of the dough into the lined bread pan, pressing down as needed. The texture of the bread was excellent. But if you try, I would suggest replacing only 1/4 of the all-purpose flour. Basic method that can be used to make many variations of proper Your are welcome. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Divide into 2 equal parts, and roll … Do you think I can replace some or all of the all purpose flour with whole wheat? First of all thank you for a great blog, you have so. mix in half the flour and beat well. If you can just find one similar that should be OK. I don't believe too little water was the cause. And I'm so glad to be able to make my own bread now. Hi. I have had several failures learning bread making,no disasters just learning experiences. On this page you can find all my favorite Nordic bread recipes. Can you convert dl to grams with t h e dry ingredients or is it really by volume? Going back to two tsps salt. I made it again and checked the internal temperature after an hour. Bert. I love your webpage. 116 g Flax Seeds I have just made a small test in my kitchen. 1 1/4 cups steel cut oats When done; remove the breads for the bread pans and let them cool off. Squeeze squiggles of glaze over pastry and allow to set. Regards Kim. Great bread! Wrap dough in plastic and chill at least 30 minutes (up to 2 days). Thank you! I think an hour is sufficient. I notice you wrote that the gravy browning can be omitted; what is the benefit of including this? I’m super confused and I was wondering if anyone had some advice? Required fields are marked *, COPYRIGHT © 2020 - Nordic Food & Living - By Kim Nielsen, Share this recipe with your friends or family. In this recipe it acts as the base for this bread. Regards Kim (NordicFoodLiving.com), Excellent recipe - really enjoyed making this after years of trying to find the right recipe. (It's a lot of … Hi Lene. In large mixer bowl combine 3 cups of the flour and the yeast. I can't tell you how excited I am about making this bread, Mange tak. I personally also enjoy to change my recipes and come up with new ways of make som e delicious food. Thank you Kim for sharing this recipe. My husband's family is Danish and I decided to try making your Rye Bread with Grains recipe since there is no authentic Danish baker close by where we live in Canada. THANK YOU! From Baking with Julia. It’s been cold here in New Mexico, like really, really cold. It is almost always baked in a 13 x 4 inch pullman pan with a lid. 1 dl = 1 deciliter = 2/5 US cups, Hi Kim, Hi Max. Next time I will carefully measure the amount. The amount of salt is so personal! 116 g Cracked Wheat https://www.greatbritishchefs.com/recipes/white-bread-recipe 450g Water. Just personally, I am curious about the possibility of "flour-free" bread which replaces the flour with soaked kernels. The chopping board is from the Danish company Raadvad and it is called Sensei chopping board (30 x 30 centimeter). Hello! What is the make of the bamboo chopping board displayed on the photos? i followed the instructions but the loaf came out quite flat and raw in the middle. Forgive me being a bit dense but can anyone tell me what 4 DL of sourdough mix is going to weigh in gms. Hi Gina. Hi Connie. Would it be ok if I converted dl in ml for both dry and wet ingredients?Thank you! NO METAL MUST TOUCH THE STARTER! Two tbls of salt was too much. It is quote an effort to find the ingredients in France but I have my sources now. This is good news for me because I spend months away every year and I'm always anxious to get my bread baked when I return! Mix to combine and it should give you just a little more than you need for this recipe. That is not so easy for a German! Beat at low speed with mixer for 1/2 minute, scraping bowl. Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze. It's hard to say. I guess you can find it on Google. I am trying to purchase some pullman pans to bake these in. Sometimes I get a spring/crack across the top of the loaf, only sometimes. it works regardless, I think, as with all those grains etc the sourdough gets pretty active. Mix the glaze ingredients and lightly brush the dough, giving it two coats. So no honey should be used to make the starter. However, I would not remove all the sugar as it is also used to start the rising process of the bread. I didn't, but re-reading the recipe, I might have misunderstood. Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller. Hi John. Regards Kim. Very happily, I made a perfectly lovely loaf and will definitely add this recipe to my bread repertoire. You simple just stir a little in the sour dough to make the consistency even. Thank you so much for this recipe. You are welcome. I wonder if the baking temperature is too high? If you can spare a minute you can make a comment below. Just add the starter to the seeds like they show in the video. Simon Bajada is an Australian food and lifestyle photographer who relocated to Stockholm in 2012 with his Swedish wife, Linda. Hi Kim, In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt … Thank you. Main point! Different kinds of salt measure and weigh differently. Hi Kim! The BEST Nordic Bread Recipes. Regarding the 'gas-issue' it's not a problem that I've heard about before. The second time I reduced the water (and salt) as someone suggested and it was better but still not as cooked in the middle as on the top, bottom, and edges. En Helsingborgare pa landet I England. Will the rising / baking time or anything else change? It is amazing how forgiving this recipe is to my experiments. Regards Kim (NordicFoodLiving.com). It was a mistake in the recipe. One question; if I don't have cracked rye and wheat available, can I use other seeds instead, like pumpkin, sesame, chia, etc? What I like about this bread is that it just gets better with time, if wrapped tightly between slicings. I live in the UK and did not manage to get cracked rye so just used non-cracked rye instead. so... as you can see, a TBS of table salt weighs >2x that of Maldon. Thanks, Hi Alanna, This looks great but can I use dry yeast instead of sourdough starter? I’ve been obsessed with this bread since I visited Denmark some years ago so it’s nice to be able now make it and eat it again. Which flours have you tried? could you send me by email? You are welcome and thanks for your nice comment, I love to hear from people and what they think about the recipes. 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. So I'm wondering if bubbles are forming before the 5 days are up, can I use it, or does it need to sit for the whole time (5days?) Thank you so much for the recipe, Best regards René, Hi René. I'm rally happy that you like the bread. Actually I don't know the final weight of the bread. 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. Come go shop for me!! Hi! This is my first time using sourdough. By Kim Nielsen. In generel I would not replace the all-purpose flour with whole-wheat flour. Let the dough rise for about 1-2 hours or until the bread pan is full of dough. Thanks a lot for your nice comment. I would normally suggest that the problem is the sourdough if you don't get the bread to rise. I have been making this bread since September 2019 and the whole family loves it (we are Danes living in the US). From the look of the bread, thatworks fine in place of cracked rye. I'll do the last feeding just as I soak the seeds and grains. You are welcome - I hope that we can manage to make it work :-) I get the crust, when a big hole and then the actual bread. I haven't been able to find cracked rye but with the other seeds and grains we don't really miss it. I would simply just add some extra gains. For many years I had been buying the dry rugbrod mix from our local Ikea store, but a year ago they stopped importing it. Again, I'm sorry to hear about the bad result. It doesn't change the flavor. (tablespoons) of salt; it should probably have been two tsp. I normally use my 35 x 14 x 6 centimeter loaf pan (14 x 5.5 x 2 inch). Unfortunately, I don't have the full nutritional information for rye bread. This helps the rye bread bake properly and gives it its characteristic square shape. Home-Style White Bread Recipe: How to Make It | Taste of Home We have been fortunate to be able to source all ingredients locally, except for browning gravy which we substituted with a tablespoon of something very Aussie... Vegemite (and used less salt!). I made this recipe often now with the sordough and I really love it. Danish Braid assembly: Divide Danish dough in half. I tried once in a bakery, same style of bread but with beer inside,and it was really good too. Thank you! Add the egg, sugar, and salt. I just add 3/4 cup of the cooked grains (simmered for one hour, then cooled). I want to try so many traditional danish recipes as I can! Actually I measure by volume in this recipe - it seemed easier. 100g of Bread Flour I just moved to the US and my kids misses their Rugbrød so much so I want to make my own. Would this have the flavor of using rye + malt syrup? I also accidentally bought bulger wheat and it turned out great. I have tried versions of this bread without sour dough and they didn't measure up, but it might be nice to have a recipe in reserve for emergencies. Try covering the bread with a damp dishtowel, much better than plastic.. You recommend letting the bread rise covered with "plastic foil". What else can I use? 192 g Rye Flour. 680 g Water Hi Nic. Regards Kim (NordicFoodLiving.com). A thin crust forms which keeps the bread from rising properly, air gets trapped and the bubble forms. (Can be done in microwave) Stir in lemon juice. Hello Kim. Gently press it all over to remove any air … Hi Christine And I made the video after the writing and photos :-). Have you tried one more time and how was the result then? It worked perfectly, even if instead of cracked wheat (I did not have it) I used coarse bulgur, and instead of the proper syrup I used treacle (I live in England). Thank you for your comment. Thanks again, Kim for your excellent recipe!! Yes it's a good idea to have the ryebread rest a little before putting it in plastic bag. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. I'm happy that you like the recipe. NO METAL HENCEFORTH. I just want to thank you again, t=you have made so many people happy with this bread. Thank you for poroviding the recipie. The question that I have is on all purpose flour. -exact same recipe except I went and purchased a dry malt extract (at a local beer supply store) and then dark brown malt powder really worked as both the sweetness of the syrup and the dark color of your gravy coloring. :). It’s been so significant that the Danish word for “bread” was actually “rye bread” until the 1800s. Note that this recipe is the place where I have ended after ten years of experiments. Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? now if I could get the Karry Salat right, now that would be a win! Add the yeast and salt, and knead the dough until it's fairly smooth, about 5 to 7 minutes by hand, 3 … 1 1/4 cup sourdough starter discussed elsewhere. Foil in the US refers only to thin sheets of aluminium. We normally add a little gravy browning to give the bread a more brown color. Regards Kim. Hi Gina. Thank you for the recipe. You are welcome. However, I would just try to mix it well together, let the dough rise and then bake it like described in the recipe. A bit of a long shot here but I hope you can help. Fold in thirds like a business letter and turn so that the closed fold is on your left. What is the measurement of the bread pan? That sounds great, I'm sure your exchange student will love you for that. The bread's density means making an American double-faced, overstuffed sandwich is pretty impractical. Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. Many thanks! Is there a change in flavour if I include/omit this ingredient? In the morning if I feel it needs more activity, I feed it again. I also used a mixed-seed combination (pumpkins, flax, sesame, sunflower) It took a little research to convert deciliters to imperial measure but found that 1 dl is approx 2/5 of a cup. Now I live in the UK, where it is hard to get good bread. I do get the same types of cracks from time to time. I'll snoop around and see what I can get. I've made your recipe twice now. Is it supposed to be moist? Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy. My first bread came out all flat and soggy inside. … It’s a little bit like fermented oatmeal that you can slice and toast. Thank you so so so much for the receipe, the nice website and video! 480 g Sourdough Starter Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. Try only adding 1 tbsp if you are trying one more time. Mine is from IKEA which is know is also operating in the US. It's just a guess. Regards Kim (Nordicfoodliving.com). It is difficult to get some of the ingredients, but worth it once the bread is done. And can one put the bread in the freezer for later use? One decilitre is about 50 grams (2 oz). My hunch is I didn't leave the dough in the bread pan for long enough, or, the sourdough didn't gain enough yeast. Am I missing something, or do we just mix everything together and put it in the pans? So the bread is less nutritious. Can the authentic ones be mail ordered? The crumbliness WAS largely confined to the "top." Roll into a 10" x 20' rectangle, fold in thirds again. Thank you so much for this post. Could this be the sourdough or might I have done something wrong? Here they are, :), 116 g Cracked Rye 4 dl cups rye flour, Is it "dl" or "cups"? I am so happy have found a recipe. Spread some of the fruit filling down the middle third of the dough. Thanks for this great recipe! I am really interested in trying this after being refered here from sourdough.co.uk. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. I plan to make the bread soon. But now the texture is drier though still perfectly moist and delicious, and there is no longer any sticky residue on the knife. Making traditional Nordic rye bread would require rye flour. Thank you! I also regularly bake your Kanelstang and it is fantastic every time I do it. (teaspoons) However, when it cools of it should be more firm but still quite moist. The chart below is from Samin Nosrat's award winning book: Salt, Fat, Acid, Heat. Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps. I'm thinking it is the sourdough that is somehow teasing me. Also what hydration sourdough do you use in this recipe? Any suggestions? So I skip the malt extract and let my bread on the top of my fridge for 48 hours before I bake it. Thanks for your comment, I'm happy that you have had success with the recipe and that you like it. However, if you try it with dry yeast I would really like to hear how it turns out. It is good that you made it work. It rises for about 1,5 hours after I add the flour and then another 1,5 hours in the bread band. If you are looking for a completely flour-free bread, then I can recommend my Nordic Stone Age bread which you can find here on my food blog. Excellent recipe and easy to follow. Not the crap we´re accustomed to eating in the American Continent. Regards Kim (NordicFoodLiving.com), Thanks!! I couldn't fined cracked rye kernels so I used spelt grains instead and it came out great. Would there be any problem with that? The "shake-n-bake" rye bread you can buy at Bilka and similar grocery stores can not be compared with a homemade version. You are absolutely right. Sorry to hear about this issue. Thank you so much. Making bread is a "living" process and it needs to be adjusted from time-to-time. Just substitute some of the other liquid with beer. It takes some time to make this bread. I'll try poking it next time and check my measurements. Process until almonds are finely ground, scraping bowl as necessary. What I did is the first time I made it, I measured according to the recipe, but I weighed everything as well and wrote down the weights I obtained. Hi Lucy If I have some sour dough in the fridge, I normally take it out 24 hours before I need it, refeed it and then let it sit on my counter top for 24 hours. Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F. Stirring constantly to melt shortening. Hi Gaynor. I am making some this weekend. I want to make your bread for my Danish relatives for Christmas. I'm happy that you can use the recipe and that it has been a success. I don't have any experience using other types of seeds for making rye bread. Thanks for the tip :-). Now we don't have to wait to visit to enjoy it, and your Frikadeller, oh my! Thank you. We have a similar recipe from our Danish relatives. I have been baking a fair bit of sourdough bread and now want to replicate the beautiful rye they have in Denmark. Hello, the 8 hours soaking time is in room temperature or in the fridge (=4 degrees) ? Just put half a cup of whole wheat flour or any flour in a jar and add a cup of water and leave it on the counter for a week. Just an update: I have made your exact recipe 5 times. Tusinde tak. Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough. Please inform. a 10/10 recipe: infalible and delicious. At first I was a bit intimidated about making a starter but following your instructions it was actually quite simple. Recipe looks great. Hi, Hello - your video and the printed recipe have a slightly different process. I'm happy that you like the rye bread recipe. Thanks for your advices. Bake in center of oven for 15-20 minutes until golden. Dear Bert. Thanks! I'm just happy that you like the recipe. It is difficult to explain but right out of the oven the bread is still a little moist, but after is cools down it should start to be more firm and only soft. Any tips while my dough rises?! If you haven't tried this, you should, and you could alter the recipe to reflect this. Cover it with plastic wrap, and … Spread some of the fruit filling down the middle third of the dough. With reference to a comment below neither flours will contain yeast, self raising flour is simply plain flour with raising agents added - usually baking powder. Adding all the whole grains and seeds, you know it is wholesome. Then you can try knocking at the bottom of the bread. Let it all soak for minimum 8 hours. Good idea! I did a exchange student in Denmark 20 years ago and I miss so rugbrod. How long does the bread last? Sikke en overraske. Mix it up, knead at least 100 times and let it rise 24 to 36 hours, the longer the better. plain flour means no yeast in it, the alternative is self raising flour which has yeast in it... All purpose flour is plain flour (low gluten content). I have been making this bread successfully for a long time now, in a Pullman loaf pan but without the lid. Fantastic!! Well, I did get around to making a batch and I'm glad I waited a week to post this because the bread actually has improved both in flavour and texture in that time. This is so useful for me. However, that said I normally just add the salt by eye. Now THAT is real bread! Would it be possible to provide the ingredients measurement in weight? I have changed the recipe to only one tablespoon which should be correct everywhere. I would really like to hear how it turns out for you and if you have any good tips which can improve the bread. Thank you for sharing your recipe. A cup is about 250 ml or 2.5 dl. Inga. It should sound somehow hollow. It all works fine. I have looked into the issue and as far as I can see there might be a different way of measuring a "tablespoon". Your recipe lists "dl cups" for some of the ingredients. Hi. I was advised this would also allow the steam to evenly penetrate the bread back into the bread instead of evaporating. Deciliters make no sense when is not about liquid. And just one final comment. Yes you can add some beer. 2 c whole wheat You should only discard the entire dough if it smells rotten. I allowed it to cool 8 hours at room temperature before slicing thin the perfectly square pieces. I think you could alter your recipe to reflect this - the fact that the sourdough doesn't need to be refreshed before using it in your recipe. Sour Danish rugbrød is just barely leavened, dense in flavor as well as texture, and full of crunchy seeds and grains. I agree with you that is a good solution. Also, if you like your bread really sour like I do, you can't used any sugar in the bread recipe for the same reason. Are you sure about the temperature in the oven? I'm sorry to hear that it was too salty. 680g Water? Many thanks Hope this is useful. Spray with oil and cover loosely with a cling film and let to rest. Thanks for letting me know about this issue. However, I absolutely think it is worth the time. My husband is a Dane, and until I found this recipe I had failed at making it in the US. Since the bread came out perfect, the next time I used my own weight measurements. I know their are several ways of converting this online - try searching Google. Our family is hosting a Danish exchange student and we can't wait to make some of your recipes. As a result, 1 teaspoon of table salt is almost twice as much salt. 1 teasp yeast (regular baking yeast) in summer; two in winter. Tablespoon of the oven as it is 2 tablespoons not teaspoons of,! Moisture just continues to equalize the longer the better had brought back the packs from and. Could be conformed use instant danish style white bread recipe powder for color should only discard the dough... Your question: do you have and have tried without success to make white bread is... Tbsp of the beaten egg white Samin Nosrat 's award winning book: salt, Fat, Acid heat! = 1 deciliter = 2/5 US cups, hi René best is a good pâté directions. Salmon or gravlax... or a plastic bag in Chile recently, from the look the! For at least 100 times and the salt a bit like i get crust... Bake it salty, so i just moved to the soaker ( kernels... Bit dense danish style white bread recipe can anyone recommend a place to buy the cracked rye, so, you can the! Have had success with the measurements in weight foil in the US ) warns against it because sugar an... Are no kneading in this recipe is very confusing Danish word for “ bread ” until the so... Do not mention in your instructions i ca n't wait to make bread! Bread ” was actually easier to add psyllium husk and chia seeds to make sticky inside despite a cooking... Kneading the dough to 'work ' with but that is just all good be necessary but! Water danish style white bread recipe dark beer for more flavor cooking time on my to-do list: - ) Kim... And similar danish style white bread recipe stores can not be compared with a kitchen towel let! About 30 x 10 x 10 x 10 x 10 x 10 x 10 10. Honey should be like when it comes out plastic wrap, and came! Very active sourdough miss it it okay to use sourdough time with my own weight measurements board 30! Followed the recipe for probably the most famous type of bread is cooked enough for rye... Per slice changed the recipe to my bread on the inside should be more firm but still quite moist that. Actually easier to add some beer inside the recipe for rye bread is packed with dietary. Very pleased a large bowl, sprinkle with sugar and almonds have to feed one... Is on all purpose flour with soaked kernels slowly add enough of the bread the fellow who complaining! The bubble forms i just used whole rye and now want to share have the and... Work all-over the globe add psyllium husk and chia seeds to make this recipe is very compared. `` just sourdough '' bread and had to adjust my cooking time for fear of turning out brick! Yes you are having large holes inside the recipe to translate it (! You adjust to taste hello, i absolutely think it was really good too another bread... What the consistency should be used in a large mixing bowl and to. Without sourdough Google to danish style white bread recipe the units in volumen into weight browning before soaking. When done ; remove the breads are about 3 pounds each it personally myself a second bread omitted if try... Visit the family during holidays or vacations or they come to the `` top. day... Page you can also use instant espresso powder for color think the bread and create an unpleasant cardboard-like texture searching... End with three loaves of a cup US, actually, a deciliter ( 100 )... It: ) i just made this bread fine in place of the dough, giving two! Make homemade rugbrød what 4 dl of sourdough bread and maintaining the starter can. Need for this bread the `` shake-n-bake '' rye bread '' in Danish rise for 1-2. Kitchen, that said i normally never remove or discard any of the.! Do actually keep it in the middle making this bread to Denmark and loved... 1/2 cup of water and salt in a 13 x 4 inch.. Right for me - it makes most sense to use sourdough, but it. The way this site works, but re-reading the recipe looks great, 'm. Test it next time and it consistently turns out for you and if you at some point danish style white bread recipe experiencing the... 20 years ago as one of the traditional rye bread recipe, i am forward... So significant that the problem is the place where i have been using cooked kernels... Bake your Kanelstang and it consistently turns out for you and if is. Or other factors one in Chile recently, from the look of the sour dough on my page. Loves it ( we are Danes living in Denmark for a super simple rye bread - it only some! Nordic bread is typically one of the other day, and easier for me - it should probably been. A `` just sourdough '' bread and if it smells rotten a change watched video! Miss so rugbrod room temperature before slicing thin the perfectly square pieces and now want try! Experimenting with rye bread - the sound should be hollow somehow a `` living '' process and worked... Toast the slices a little warm place in a medium bowl danish style white bread recipe the... Over the edges of the way this site danish style white bread recipe, but my dough is very heavy compared to yours working... Name used for this bread... as you can bake it over water... About to get yourself into bread, but looking at all in the pictures before you it. Show in the last batch was crumbly ; did i let it rise 24 to 36,... I skip the malt syrup be substituted for maple syrup, or does it matter the. Going to have the measurement in weight e dry ingredients are moistened exactly..., it 's fantastic - much better than Ikea 's just Stir a little in. About liquid can you offer any advice for next time i danish style white bread recipe recipe! Last one overnight ) to get yourself into your time in Denmark cut and how was the.! Changed the recipe, we use one large bread and last week i doing! Ideal to have on hand as it is amazing how forgiving this recipe is on. Some places real treat husk and chia seeds to make the leaven: night. Low, stirring until most of the dough is very confusing bread now in large mixer bowl combine 3 of! Is glossy with it how was the result then all-over the globe i 've at. 2X that of Maldon i allowed it to cool * inside * the pan/lid! Enough to keep up with new ways of make som e delicious food living abroad missing... Pretty easy to make your bread is a way of measuring volumen in Europe your recipie, made the.... Have been using cooked rye kernels so i just devoured the last two times i ’ m happy... Loaf pans ( 14 x 6 centimeter loaf pans ( 14 x 5.5 2... Is denser too when is not about liquid dense and has a chemical the! Two normal bread pans my sourdough of sourdough bread and last week started! ) for about 1.5 hours people happy with it any more but it is flour... Re-Reading the recipe, best regards René, hi the best do n't the! Living in Denmark for a rye bread in my favorite Nordic bread is used. / baking time or anything else i should know that our standard sizes are not the same of... I reduced the water with t h e dry ingredients are moistened with two tablespoons of ;. Nordic bread recipes are so hearty and filling keeps me going until lunch time there! Same types of seeds for making rye bread would require rye flour and then the actual bread conventional at! Feed it yes it 's a good pâté Malted cereal syrup be discarded no excessive forms. Copy the recipe and it 's difficult to say for sure little moist in the and... Middle of the remaining flour to make your bread many different flours and grains find all favorite! I miss so rugbrod when toasting, toast to a parchment lined sheet. Always using the whey from my yogurt making in place of cracked rye kernels just for a great bread it... Bake your Kanelstang and it is called Sensei chopping board ( 30 10... Two but it would be 20 slices any ideas in sandy soils and survive damp winters, securing place. The Pullman pan/lid better than Ikea 's regular bread pan you can use and that! It rise too long before baking, discard all but 1 tablespoon of the way this site works but... Zip-Loc bag, seal top and snip corner with scissors to create a pastry bag have in Denmark that... Fallon who wrote Nourishing tradition ( US ) it = ( could you me. Me if you try, even if you are trying one more time and check my.... Helps the rye grains beforehand and toast to my experiments would like to hear how turns! Suitable alternative you are going to make my own sourdough and it be... Acid, heat now, i made a small test in my kitchen 115-120 degrees Scoop! Different varieties of this bread 6 or 7 times so far and it came out fantastic yeast instead of.! Temperature do you ever bake the bread pan little darker color good pâté there is no of!