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.
RUGBROD NORWEGIAN RYE BREAD
Make and share this Rugbrod Norwegian Rye Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 4h
Yield 4 loaves
Number Of Ingredients 13
Steps:
- Soften yeast in 1/4 cup warm water.
- Add brown sugar, milk, and water.
- Add 2 cups white flour; beat well; let double in bulk.
- Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
- Add butter; cool.
- When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
- Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
- Let rise until double in bulk.
- Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
- You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
- Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.
Nutrition Facts : Calories 1930.7, Fat 23.6, SaturatedFat 12.6, Cholesterol 55.2, Sodium 2545.7, Carbohydrate 404.6, Fiber 20.9, Sugar 95.5, Protein 38.9
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