Best 2 RugbrØd Recipes
**Rugbrød: A Traditional Danish Rye Bread with a Unique History and Taste**
Rugbrød, a classic Danish rye bread, holds a special place in the hearts of many. This dense, flavorful bread has a long history dating back to the Vikings, who relied on it as a staple food source. Made with a combination of rye flour, sourdough starter, and a variety of seeds, rugbrød is characterized by its dark color, slightly sour flavor, and long shelf life. In Denmark, it's a beloved breakfast bread, often served with toppings like butter, cheese, or cold cuts. This article presents a collection of rugbrød recipes that explore different flavor variations and techniques, making it an ideal resource for home bakers seeking to create this traditional bread at home. Whether you prefer a classic rugbrød recipe or one with a modern twist, this article has something for every bread enthusiast.
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.
RUGBRØD
Categories Bread High Fiber
Number Of Ingredients 14
Steps:
- 1. Mix Rye Grains and water together in a large pan and bring to boil - turn off heat and and leave to cool so its cool enough to handle. 2. Add can of beer and starter mix 3. Add salt, white flour, and rye flour 4. Take off enough starter mix for next time 5. Add yeast and seeds 6. Put in breadforms (makes 2 loaves) 7. Smooth top really well and add seeds to top 8. Leave for 4 hours in a warm place to prove 9. Bake for 1 3/4 hours in an prewarmed oven at 200c and leave for 24 hours to 'set'
Tips:
- Use quality ingredients: The quality of your ingredients will greatly impact the taste of your rugbrød. Use fresh, high-quality ingredients whenever possible.
- Don't overmix the dough: Overmixing the dough will make the bread tough. Mix it just until the ingredients are well combined.
- Let the dough rise in a warm place: The dough needs to rise in a warm place in order to double in size. This will take about 1-2 hours.
- Bake the bread in a preheated oven: The oven should be preheated to the correct temperature before you put the bread in to bake. This will help the bread to rise evenly.
- Let the bread cool completely before slicing: Once the bread is baked, let it cool completely before slicing it. This will help the bread to keep its shape and texture.
Conclusion:
Rugbrød is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are making it for yourself or for a special occasion, rugbrød is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
