Danish Ryebread

Ryebread is something we eat every single day in Denmark, for breakfast, for lunch and sometimes even for dinner. Every packed lunch in Denmark includes Ryebread. We are raised on the stuff and it is seriously healthy. According to research it prevents certain cancers like colon cancer and prostate cancer – it is good against diabetes as it helps regulate insulin levels in the body. It is great for your digestion. It keeps you full because of its really high fibre content. And it taste so wonderful. Actually more than wonderful!!!

Yes to begin with it is a bit time consuming to make Ryebread because you have to make the sour-dough, but once you have that you are set, equipped to make delicious Ryebread for the rest of your life.

Remember each time you make Ryebread, to take a portion of sourdough from the new dough, and set aside in the fridge.
People in Denmark have sourdough they have had for generations – mine I started 4 years ago and call “him” Herman – he has his own life! If he gets too sour and grumpy I feed him more flour and a bit more water and he is happy again.
I leave him in the fridge to rest and take him out at room temperature to play.

So here we go Sourdough

100g of rye flour
100g of wheat flour
1 teasp salt
2 dl water
1 teasp of honey
1 dl of youghurt
1/2 teasp dry yeast to kickstart – (you can make the sourdough without yeast but you must be patient. I am not, I love Ryebread too much and want it in the oven to bake, so I can eat it ;-))
Mix this together and cover with a wet cloth for 24 hours, leave on the kitchen table and make sure the cloth is always wet so the dough does not dry out. Put it in the fridge over night.
After 24 hours add a little more flour and a little more water. Set aside again for another 24 hours with a wet cloth.
The dough should be bobbely, slightly sour and alive by now. Ready to go.

Ryebread:

1 portion of sourdough
1 l of water
1 dark beer
300 grams of unbleached flour
400 grams of dark rye flour
375 grams of rye kernels
200 grams of flax seeds
200 grams of sunflower seeds

2 teaspoons of salt
I sometimes add almonds or pistachios it looks and tastes great!!

Mix it all together

Leave it out on the kitchen table overnight covered with a wet cloth.
The next morning take a portion of sourdough aside in a container and put it in the fridge till the next time you make Ryebread.
Put the dough in to 2 well greased bread pans and leave to raise for 1-2 hrs on the kitchen table. Bake in a 350F oven for 1 1/2 hrs
Carefully take them out of the bread tins. Try even though it is really hard to let them cool before cutting and eating.
Enjoy!

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9 thoughts on “Danish Ryebread

  1. Hi Anne:
    We might try this, but could you translate the ‘dl’? I can convert the grams where needed (we have an American scale of all things!), but not sure on the liquid measures.
    xx
    C

    • Hi Christin, thank you, that is great point! I will try to remember to use both metric and imperial in the recepies.
      Thank you for bringing this up – being Danish I only think in metric – just getting used to cups 🙂
      One deciliter is equivalent to 0.42 cups
      Love
      Anne

  2. Hi Anne!
    Just mixed up a batch of rugbrod… so nice to read your beautiful blog. I also love the Life-Changing Bread on My New Roots blog. But fermented foods are my passion – kombucha, kefir, kimchi, Tartine sourdough… so combining the seedy Life-Changing with rugbrod is brilliant. (got my starter from Malene, but I bet I’ll end up combining with my Tartine starter) I added hazelnuts and pistachios! Hope all is well in Denmark! xox Gwen (Malene’s ceramics pal)

    • Wow Gwen that sounds so yummy! Love the fermented foods too, but it’s a new world for me, I would love to learn more.
      That’s such a great idea to combine the Tartine sourdough and the rye bread sourdough – would love to try that one day 🙂 Yay, I sometimes use pistachios and almonds in my rye bread too. It’s beautiful and delicious. Great to hear from you – maybe I’ll see you when I’m back in Victoria for a visit later this month. XXX

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