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.
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
More about "rugbrØd recipes"
DANISH RYE BREAD (RUGBRøD) - THE DARING GOURMET
Web Oct 3, 2023 US CustomaryMetric 2 cups lukewarm water 2 teaspoons dry active yeast 2 tablespoons sugar 2 1/2 cups dark rye flour 3/4 cup all …
From daringgourmet.com
4.8/5 (28)Total Time 1 hr 45 minsCategory BreadCalories 277 per serving
From daringgourmet.com
4.8/5 (28)Total Time 1 hr 45 minsCategory BreadCalories 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
SOURDOUGH DANISH RYE BREAD (RUGBRøD) - TRUE NORTH …
Web Apr 21, 2020 It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or …
From true-north-kitchen.com
Ratings 19Calories 382 per servingCategory Breads, Rye, Smørrebrød
From true-north-kitchen.com
Ratings 19Calories 382 per servingCategory Breads, Rye, Smørrebrød
- The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. Stir with a spoon to combine (mixture will be thick and the texture of wet cement). 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.
- The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour. Set aside.
- Combine the Levain and the Soaker (no need to drain) in the bowl of a heavy duty stand mixer. Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally. Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.
- Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water). Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.
See details
RUGBRøD - TRADITIONAL AND AUTHENTIC DANISH RECIPE
Web Nov 21, 2020 Day 2 (morning) Add the crushed hazelnuts to the dough prepared the day before as well as the beer, syrup, crushed rye seeds, …
From 196flavors.com
5/5 (1)Category BreadAuthor Renards GourmetsCalories 2416 per serving
From 196flavors.com
5/5 (1)Category BreadAuthor Renards GourmetsCalories 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
EASY OVERNIGHT DANISH RYE BREAD (RUGBRøD) - TRUE NORTH KITCHEN
From true-north-kitchen.com
Ratings 33Calories 146 per servingCategory Bread
See details
DANISH RYE BREAD (RUGBRøD) RECIPE - THE TELEGRAPH
Web May 7, 2021 Put the seeds and chopped rye grains in a separate bowl and pour over …
From telegraph.co.uk
From telegraph.co.uk
See details
DENMARK’S RYE BREAD – RUGBRøD BY ADAM AAMANN
Web May 7, 2018 This is Danish chef Adam Aamann’s favorite recipe for rugbrød; the base of his delicious traditional open sandwiches: smørrebrøds. Once you’ve baked a loaf you can simply eat a slice with …
From honestcooking.com
From honestcooking.com
See details
DANISH BREAD (RUGBRøD) AND PASTRIES: THE ULTIMATE GUIDE
Web Jul 24, 2022 What is Danish bread called? The general Danish term for bread is ‘brød’. …
From seekscandinavia.com
From seekscandinavia.com
See details
DANISH RYE BREAD – A WONDERFUL AND VERY HEALTHY BREAD | FOODGEEK
Web The Danish people have been baking rye bread all that time, although, in earlier times, …
From foodgeek.dk
From foodgeek.dk
See details
RECIPE: DANISH RUGBRøD (RYE BREAD) - 2 HUNGRY BIRDS - DIEPLICIOUS
Web Pour the dough in the pan and cover with plastic wrap. Let the dough rise on your kitchen …
From 2hungrybirds.com
From 2hungrybirds.com
See details
HOW TO MAKE REAL-DEAL DANISH RYE BREAD, THE …
Web Aug 9, 2017 A smorgasbord of smørrebrød A slow mix, long fermentation, and lengthy bake time are all necessary for turning gummy, coarse rye meal into a proper loaf.
From saveur.com
From saveur.com
See details
DANISH RYE BREAD RECIPE - THE SPRUCE EATS
Web May 29, 2022 Two-Loaf Buttermilk Bread Ingredients 80 grams buttermilk 60 grams dark beer 10 grams honey 170 grams spelt flour 65 grams dark rye flour
From thespruceeats.com
From thespruceeats.com
See details
ICELANDIC RYE BREAD (RúGBRAUð) RECIPE | KING ARTHUR …
Web 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 …
From kingarthurbaking.com
From kingarthurbaking.com
See details
DANISH RYE BREAD (RUGBRøD) - RECIPE FOR THE BEST RYE …
Web January 20, 2022 by Tina Møller Danish rye bread is a traditional danish bread that is made primarily from rye. It is dark in color and has a really nice deep taste of rye. We eat it every day, for either lunch or an easy dinner. …
From danishfoodlovers.com
From danishfoodlovers.com
See details
RUGBRøD (HEARTY DANISH RYE BREAD) - SKANDIBAKING
Web Oct 22, 2020 cracked wheat flax seeds hearty rye berries rye flour sandwich seeds sunflower seeds whole wheat Posted On: October 22, 2020 8 Likes 3.1K Views If you aren't familiar with rugbrød, or Danish rye …
From skandibaking.com
From skandibaking.com
See details
RUGBRøD - DANISH RYE BREAD | KAREN'S KITCHEN STORIES
Web Aug 2, 2015 Rugbrød is a Danish dark rye bread that contains two naturally leavened …
From karenskitchenstories.com
From karenskitchenstories.com
See details
SOURDOUGH RUGBRøD (RYE BREAD) - SKANDIBAKING
Web Dec 5, 2020 Sourdough Rugbrød (Rye Bread) A delicious, hearty seeded rye bread that is perfect for sandwiches, whether they're traditional Danish smørrebrød or not. If you're an avid sourdough baker, give this loaf a try! …
From skandibaking.com
From skandibaking.com
See details
DANISH RYE BREAD RECIPE (RUGBRøD) - THE TOLERANT VEGAN
Web What Is Rugbrød? Rugbrød is Denmark’s iconic bread, with a very dark and very dense …
From thetolerantvegan.com
From thetolerantvegan.com
See details
SCANDINAVIAN RECIPE FOR DANISH RYE BREAD (RUGBRøD)
Web Ingredients. For the starter in phase 1: 250ml (1 cup) of buttermilk (alternatively, some …
From scandification.com
From scandification.com
See details
SOURDOUGH DANISH RYE/RUGBRøD På SURDEJ (DENMARK)
Web Oct 20, 2017 Two 2¾ lb./1.25 kg loaves. The Danes are known for their rye breads, of …
From theryebaker.com
From theryebaker.com
See details
DENMARK RUGBROD (DANISH RYE BREAD) - INTERNATIONAL …
Web Apr 9, 2015 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 …
From internationalcuisine.com
From internationalcuisine.com
See details
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