Danish Rugbrod Rye Bread For The Bread Machine Food

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE

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.

DANISH RUGBRøD

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.

SCANDINAVIAN RYE BREAD (BREAD MACHINE)

Steps:

• *Note-use a food mill to grind the seasonings, for a smoother flavor and texture.
• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

GLUTEN FREE ALMOST DANISH RYE BREAD

Steps:

• If using uncooked rice, cook as you would regular rice.
• In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
• Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
• Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
• It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
• Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
• Place in the oven on the bottom rack.
• Bake at 180 C / 375 F for 1 hour.
• When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
• Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.