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 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
Provided by Melissa Yanc
Categories side-dish
Time 16h30m
Yield One 9-by-5-inch loaf; 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sourdough feeder: Eight to 15 hours before mixing the levain, feed your starter by mixing the bread flour, water and old sourdough starter together in a medium bowl until smooth. Transfer to a storage container with a lid.
- For the levain: Mix the bread flour, water and old sourdough starter together with your hands in a medium bowl until smooth. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The levain will be very dense and sticky.
- For the rye soaker: While the levain is resting, mix the cracked rye, rye berries and warm water together with your hands in a medium bowl until combined. Cover with plastic wrap and allow to rest at room temperature for about 12 hours. The rye berries should soften and absorb almost all the water.
- For the dough: Mix the buttermilk, coffee, molasses, water, bread flour, dark rye flour and levain together with your hands in a large bowl until the dough is smooth and well combined (it will be very wet and slightly stretchy). Allow to rest, covered, for about 1 hour at room temperature.
- For the dry additions: Add the flax seeds, sesame seeds, pepitas, sunflower seeds, salt and the rye soaker to the dough and incorporate by folding the dough onto itself using a rubber spatula or your hands (wet them first with water). Allow to rest, covered, for about 30 minutes at room temperature.
- Fold the dough onto itself using a rubber spatula or your wet hands about 6 times. Allow to rest, covered, for about 30 minutes. Repeat this process 3 more times (for a total of 4 folding and resting turns). With each fold, the dough will rise slightly and become more stretchy from the sourdough starter.
- For baking: Preheat the oven to 450 degrees F. Coat a 9-by-5-inch loaf pan lightly with some oil.
- Wet your hands with water, gather the dough and place it into the prepared loaf pan as one whole piece. Let it sit, uncovered, at room temperature for 20 minutes to form a skin and slightly rise.
- Bake until the bread is well browned and a toothpick inserted in the center comes out clean, about 1 hour. Unmold immediately onto a wire rack, top-side down, and cool completely.
DANISH SPICED RYE BREAD (SIGTEBROD)
This is a traditional Danish rye bread made easy with the use of a bread machine. (It can be made using traditional methods, of course.) The bread is highly spiced so makes a perfect accompaniment for Danish open faced sandwiches (smorebrod) and is usually seen served on a Christmas holiday table. Perfect for those people who like a spiced twist to their daily bread.
Provided by WOLSELEY
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h25m
Yield 16
Number Of Ingredients 16
Steps:
- Heat milk in a medium saucepan until scalding and small bubbles are forming around the edges, but just before the milk reaches a boil. Remove pan from heat and stir in the water, butter, molasses, sugar, orange zest, anise seed, caraway seed, cardamom and salt; allow to step and cool 30 minutes at room temperature.
- In a bread maker, stir the yeast into the warm water and let sit for 5 minutes. Pour the cooled milk and spice mixture into the bread machine with the yeast mixture. Add the flour to the bread machine. Run the bread machine on the dough cycle.
- Grease two 9x5 inch loaf pans. When the dough cycle is complete, remove the dough from the machine, divide in half, form into 2 loaves, and place in the prepared loaf pans. Cover and allow to rise for 30 minutes, or until your finger leaves a small dent when you poke the loaves.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the loaves until they sound hollow when tapped on the bottom, 35 to 40 minutes. Brush the hot loaves with melted butter; cool before serving.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 53.5 g, Cholesterol 12.7 mg, Fat 5.5 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 3 g, Sodium 188.7 mg, Sugar 10.8 g
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