Best 2 Danish Rugbrod Rye Bread For The Bread Machine Recipes
**Rugbrød: A Culinary Symphony of Denmark**
Rugbrød, the quintessential Danish rye bread, is a delightful symphony of flavors and textures, a testament to the enduring culinary traditions of Denmark. This dark, dense, and slightly sour bread holds a special place in the hearts of Danes, who savor its distinct taste and versatility. Whether enjoyed as an open-faced sandwich topped with cheese, cold cuts, or pickled herring, or simply savored on its own, rugbrød embodies the essence of Danish cuisine. This article presents a collection of carefully curated recipes that capture the authentic flavors and textures of rugbrød, allowing you to recreate this beloved bread in the comfort of your own kitchen. From traditional methods using sourdough starters to more modern approaches utilizing bread machines, these recipes provide a comprehensive guide to crafting this iconic Danish delight. Embark on a culinary journey to savor the hearty goodness of rugbrød, a bread that has stood the test of time and continues to enchant taste buds across generations.
DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE
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
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
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
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.
Tips:
- Use a good quality rye flour for the best flavor and texture.
- If you don't have a bread machine, you can make this bread by hand. Just mix the ingredients together in a large bowl and knead for 10 minutes, or until the dough is smooth and elastic. Then, let the dough rise in a warm place for 1 hour, or until it has doubled in size. Shape the dough into a loaf and place it in a greased loaf pan. Let the dough rise again for 30 minutes, or until it has risen to the top of the pan. Bake the bread at 350 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- This bread can be stored at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
- This bread is delicious served with butter, cheese, or your favorite sandwich toppings.
Conclusion:
Danish Rugbrod is a delicious and hearty rye bread that is perfect for any occasion. With its slightly tangy flavor and dense texture, this bread is sure to be a hit with everyone who tries it. Whether you make it in a bread machine or by hand, this bread is sure to impress. So next time you're looking for a new bread recipe, give Danish Rugbrod a try!
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