Set the scale to grams and start weighing! Happy baking! A levain consists of water, flour and a bit of ripe sourdough starter. Nibbling away on a buttery, creamy, cheese—filled Danish is one of those delightful occasional splurges. Try this recipe in the bread maker but hold back about 1/3 of the water and add if required. I have a great rye starter that is going like gang-busters. I did the measurements for you this morning: 65 grams flax seeds Thank you for this informative post. I adjusted it a little because I don’t have the size pan you mentioned. I will often turn the oven on and then let the pan sit on top of the stove while the oven preheats. Hi! If you've got any suggestions for some other Scandinavian rye breads you would like to see on the blog, please let me know! I end up shaking with neighbors, so they go quickly. This helps in imparting more flavor to the bread. If you are new to smørrebrød, there are several open sandwich recipes on the blog to get you started: I’ve been a quarantine baker, and tried this recipe after trying several other rye breads. That's actually how the recipe was originally written. Happy baking! Sourdough bread also lasts longer than bread leavened with commercial yeast thanks to its acidic nature. Thank you again. Do you have any feedback/ advice?Thank you! I bought a 4" x 4" x 6.5" Pullman just for this bread, so I make a half recipe. Everything worked out, filled the pans exactly, and created wonderful, tender rugbrød that we’ve just enjoyed for breakfast. Thanks so much for your comment! I'm definitely going to make it again, but I think I'll use the dough for burger buns or dinner rolls. - 130 g. Rye flour in step 2 (that was all I had) and the rest in bread flour, My loaf pan can only go up to 450 degrees, so I baked as follows: I also weighed the nuts so I’d have that for reference. Thanks for your question! You can use a smaller loaf pan. And you can definitely sub honey for the molasses! Many of you must because I've had several recent requests for a sourdough version of rugbrød, the dense Danish rye bread that is often used as the base for smørrebrød. Again, simple is the name of the game here. I followed the recipe exactly the only difference being my pan which was a 13 x 5” Emile Henri large loaf pan with a domed cover. I was wondering how many slices this might make? I baked it for my Danish father and he now demands a loaf a week. - I used a normal loaf pan and three mini loaf pans. The inside was damp, but it cut nicely. I have been married to a Dane for 26 years and have just made my first Danish sourdough rye using this recipe. Kristi. Good bye to my bread machine. This was the Most Amazing Bread I've made in 15 years... Definitely a keeper ... Was looking for this recipe since years :) Thanks a Million Bakingyummies :). Let cool completely before slicing. I've had more than my share. And there is no need to drain the soaker prior to adding it to the final dough. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough. I have had several people use a standard sized pan and a sheet pan as a lid for the covered portion of the baking and they say it works just fine. Also, I understand you are using the same ingredients measurements as mentioned in the recipe above, right? It had been out on the counter overnight. Thanks for taking the time to leave me some feedback! Let proof, covered with reusable plastic, for 1.5 to 2 hours at around 74°F (23°C). Have you ever tried this? 131 grams sunflower seeds, I will add those to the recipe card as well. Also, there could be a chance that there have been some temperature settings changes in the oven. Let me know how it turns out! Hi, If I put all the ingredients to the bread-maker machine and let it does all the steps, will the texture be differ from the one using oven? Hope this helps. Please check with an oven thermometer if it is remains at the same temperature as you've set it, keep checking after every 15 mins for about an hour or so. Your email address will not be published. I made this bread yesterday and it was the best bread I have ever baked! Hi Sharon...should be baked anytime between 45 mins to an hour. I’d like to try this loaf but don’t have a Pullman Tin to bake it in, could I do a round or oval loaf? I followed the recipe exactly as written and my loaf turned out perfectly!! cinnamon, low fat milk, vanilla extract, large eggs, nonstick cooking spray and 4 more. For longer storage, wrap tightly and freeze. Hope I've been of help. When i shifted from 500 to 400 degrees, it was still at 425 after 15 mins when I shifted down to 325. This couldn't be easier. Hi Patricia, Thanks for your comment! Hope I answered your questions! It's best to a use refreshed and ripe sourdough starter when you begin to build your dough. What does "refreshed and ripe" mean? I used coconut oil to grease the dish thoroughly. It refers to buttering your bread generously enough so that when you bite into it you can see your teeth marks in it. I don’t have any no knead recipes, but I will be on the look out for one for you. Just be sure to take it out a day or two prior to baking to get it going again. Rye has many unique qualities that make it quite different from wheat, both as a whole grain and in flour form: Making sourdough rugbrød is really quite simple. Thank you for this excellent recipe! Just remember to zero out your scale every time you add a new ingredient. I had to proof mine a bit longer in the oven with a warm bowl of water to get enough rise. Hello Kristi, thank you for this fantastic recipe! I am about to try your recipe but wanted to confirm your instruction to combine the soaker and levain in step 3. Thanks so much for the feedback! One question-since I am baking only one loaf at a time about once a week, is there a good reason to keep such a large batch of the souring dough? As you have probably learned over the last few weeks, rye can be very challenging to bake with! Hi Kristi, I made this rugbrød for the first time; I had been looking for a good recipe since our last visit to Denmark last summer. Any advice? Kristi. How wonderful! Well imagine my frustration when 3 of your ingredients for the Soaker (sunflower, pumpkin & flax seeds) are all measured in cups! I followed your recipe as the other two previous time but this time I did use the mixer to mix for three and then four minutes. Happy baking! Other recipes uses Malt Syrup. It could also be because the dough had not risen enough, dough should be double in size by the time you are ready to bake it. The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. I can relate to those rugbrød disasters! homemade rye bread, rugbrød, rye bread recipe, rye chops or 7 grain hot cereal such as Bob’s Red Mill, Easy Vegetarian Split Pea Soup with Barley ». My rugbrød is always a medium brown color rather than a a dark brown. And then we wait. Thank you for the recipe. I was always so daunted by other recipes and the time they took to make. That's why 100% whole wheat breads have a tendency to be dense in texture. For a little extra assurance that they will soften you could always use hot water to start the soaker. Please keep in touch and let me know if you try a new technique that produces a darker loaf! Hi Patricia, This straightforward wheat bread is ideal to have on hand as it … The condensation inside the bag will help soften the very hard outer crust. The dough in my bread pan took about 2 hours to almost triple in size and it's hot (about 35 degrees C/ 70 degrees F ) and humid out here. I'm glad the bread has worked well for you, and that part about your neighbors really made my day. Enjoy the rest of that loaf! Hi Kristi! It was 5/8” from the rim, but I decided to bake it anyway. I mean I have to add to substract something from this recipe? Hi,I wasn't able to achieve the windowpane stage; however, the bread still turned out wonderful! 20 minutes would be longer....next time you try this recipe, check for the windowpane stage after about 7 to 8 mins. Try making these changes and your bread should turn out fine. And I would adjust the baking time as they will bake more quickly than a whole loaf. Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours. I agree...rugbrød can be intimidating and I've had plenty of fails over the years as I tried to find a recipe that works. What are the largest factors in getting the bread to rise? US Customary 2 cups lukewarm water 2 teaspoons dry active yeast 2 tablespoons sugar 2 1/2 cups dark rye flour 3/4 cup all-purpose flour 1 3/4 cup cracked rye berries (very briefly pulse whole rye berries in a strong blender or food processor until they're... 1/2 cup whole rye … I'm so glad you are still enjoying the rugbrød recipe. Allow to proof until yeast … Hi Rick, Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead … More about me. Thank you so much! Nothing makes me happier than satisfied readers! I think the problem you are having is with using wheat flour rather than white. It turned out quit well! Hi, I'm glad this recipe worked for you. Congratulations on your first sourdough! I have always loved the Danish bread and now was the time to bake one myself and your recipe sounded good! But, I'm kneading with a bread hook in a kitchenaid mixer, and I'm not sure if it's actually kneading it well enough - the dough bunches up on the hook and mostly gets twirled around hitting the sides of the bowl a little. - 75 g. Bob’s Red Mill 10 grain hot cereal + 100 g water; no seeds in the soaker Please keep in touch as you continue baking and thank you so much for the feedback! Too much yeast kills the yeast activity resulting in a dense texture.Coming to your next question, if you go through the method above, the dough has been refrigerated overnight. Hello again :) I've made bread three more times, first with new yeast (what I had was not expired but had been open longer than 4 months), then the following 2 times also with new flour (the flour I used previously was not past its date). So, I am calling it a success. One quick question: how long did it take for the bread to rise once it was in the loaf pan? You are welcome :) Good to know that the recipe worked for you. The bread machine is easy but the bread is so dense. I am glad your husband liked it since men are the kings of food (eating). It depends on how thick or thin you cut them them but on an average about 25. Made this this past weekend, using butter. Add remaining dough ingredients. Mix on low for a few minutes and then increase the speed to medium for a few minutes, scraping down the sides of the bowl occasionally. However, as I've mentioned above, it takes a few tries to get the right texture. Hmmmm, don't worry about the kneading process, it's fine. Let me know if you are still facing issues. From here we scrape the dough into a greased and floured 13 x 4 pullman loaf pan with a lid. I made this light wheat bread four times in 2 weeks. It came out great except for some adventures with the baking containers. And you can always put it in the fridge for a few days in between (so you don’t have to feed it on those days). This is such a good recipe. That is strange! I even turned the oven to warm a bit with the bread inside several times. Rugbrød simply means “rye bread” in Danish. Simply add all the ingredients for the dough to the bowl of a heavy duty stand mixer. Or 15 minutes if you did it by hand? Second, is the dough feeling dry or difficult to knead than it was before? Select Basic or White Bread setting and press Start. I speculate that the balance of yeast/bacteria in a rye starter might be particularly good at blowing up a mostly-rye levain? Don't let that intimidate you. Your blog is amazing! Happy baking! Place the covered loaf pan in the oven and bake for 15 minutes. I am happy that this recipe worked for you and your family liked it :). Whether calculating in square inches or cubic inches, the multiplication factor was 1.38, so I multiplied all the ingredients by that amount. Can I possibly sub oats for the pumpkin and sunflower seeds? I was trying to get to the windowpane stage, where the edges are smooth when it finally breaks - I've never gotten that result. At the time, I figured that a lot of people don't keep sourdough starters at home, and they might appreciate a version that relies on commercial yeast for leavening. This is a mixture of rye chops (or Bob's Red Mill 7 Grain Hot Cereal Mix) and seeds that will sit overnight in water prior to adding it to the final dough. This will take anywhere from 1 ½ hours to 4 hours depending on the temperature of the dough and the temperature of your kitchen. Hello, Reduce the temperature of the oven to 400 degrees. There is actually a word in Danish, tandsmør, which means “tooth butter”. I will get right on it today! We keep our thermostat at 71F year'round. Absolutely delicious and easy, thank you!! Rustic Rye Bread This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. If you can wait until the following day to slice into it, wrap the completely cooled loaf loosely in foil and let it cure until the next day. I actually used an old Corningware baking dish and fabricated a lid out of tin foil as the glass lid seemed to be a bit too low to allow for expansion. Is it best to use a rye starter for this, or will my whole wheat starter do? I've made your rugbrød recipe twice, to great success (thanks again!). If you want a real treat try it with a spoonful of this apricot pineapple jam! Learn how your comment data is processed. So what's up with the different baking temperatures in this recipe? Sourdough Light Rye Tin Loaf Makes 1 loaf There are three distinct stages to making a sourdough loaf, the starter, the ferment and the dough. Try going for the windowpane test after 5 to 6 mins, if it's still a little short of reaching the correct stage, continue kneading by hand and check after a couple of minutes. Hope this helps! I've been making this sourdough rugbrød for several years now, long before I created this easy overnight version that I posted on the blog last fall. As I am ready, & excited to bake my first Rugbrød! This recipe, for rye bread, is a result of this experimenting. Hi, it won't make a huge difference. Happy baking! Also, I found my oven to be pretty slow to reduce temperatures. Divide into 2 equal parts, and roll … I have two 4x9 Pullman pans, not a 4x13, so I did some math to scale up the recipe. Secondly, the dough was not kneaded sufficiently, it should feel smooth and elastic after kneading. Normal loaf pan - 10/10/35 minutes, and the mini loaf pans went 5/5/35 minutes at the above settings. I'm guessing they will be fine as the cover is on while the oven is at its hottest. Now, 6 months later, it turns out to be super easy to follow, you just need to start the night before. www.bakingyummies.com/2013/10/incredibly-soft-and-light-white-bread.html Easy recipe for Nordic Rye Bread. That is really interesting! SO long story short.....if you switch the whole wheat flour to white, you should eliminate your gumminess problem. Came across this blog and whilst i don;t do all the rolling stuff as i just want a simple bread and this is what my first load came out like http://www.clickasnap.com/i/gvbveymsxewyr4lw, Hi! Like croissants , typical Danish … Remove loaf from the oven and tip out onto a wire cooling rack. That's because it is ground from the whole kernel of wheat and isn't as 'soft" as white flour. The best are found in good pastry shops rather than supermarket cellophane, and many slices come in north of 400 calories due to the over-load of butter, cream cheese, and sugar. I use a white bread flour starter. And I used a greased baking sheet as a lid, per your other tips. I couldn't believed I'd baked a masterpiece, although I'm a novice.The instructions were very easy to follow; more than that, the introduction provided the all-important context. I'm so glad you've taken this quarantine time to up your rye baking game! Kneading time only around 15 min. Wow, this gives me an idea, I'll use a garlic flavored olive oil next time I make this bread, I'm sure it's going to taste yum! DirectionsPreparation: 5 min › Cook: 3 hours › Ready in: 3 hours 5 min. Hi Kristi, Grow, Forage, Cook, Ferment has a nice light rye recipe that I have now made about four times, it fits nicely in my 4 quart Dutch oven. Hi, I'm Kristi! It's just that Water roux method improves the texture quite a bit. Sometimes I will come across a rugbrød recipe that calls for flavor enhancers such as caraway, fennel or anise seed in the dough, but this seems to be more of an exception than the rule. Thanks. I ended up needing to brake the rye berries on a mortar instead of the food processor. Simply that you fed your starter about 8 hour prior to when you plan to use it. Looks great! You can use any kind of oil. My only question is the rugbrod I had in Denmark was much darker than what I am producing. Find both recipes in the section with bread. This is definitely a moist loaf, but it shouldn't be gummy. Stir with a spoon to combine (mixture will be thick and the texture of wet cement). —Holly Wade, Harrisonburg, Virginia Meanwhile, preheat the oven to 500 degrees. Thanks! May I ask what kind of oil is good? Let me know how it turns out! However, if you try both ways, you will be able to notice the difference in texture. The result was delicious and soft, but still a bit “gummy” throughout the crumb. Scrape the dough into a ball, and transfer it to a floured work surface. Would sesame seeds be good for the sooker? https://www.food.com/recipe/softest-ever-bread-machine-bread-107868 Thank you so much for sharing.It worked perfectly for me. I finished off the next 45 minutes, But, I decided to give it that five more minutes on a baking sheet out of the pan. When it is served, Rugbrød is typically sliced thin (a little less than a quarter of an inch) and buttered liberally with salted butter. I am obsessed with this bread! Bread was slightly under baked; I probably should have just left it in longer at 325. Dust the surface of the loaf generously with rye flour. I think you could but you would need to bake them in a muffin tin or something along those lines (because the dough is very wet, you can't shape it like a traditional bread dough for rolls). Thanks again! Smooth the top with wet hands or a spatula. It should be minimum. The top had a crack all along the top, which the regular rye recipe has never done. After the first 30 minutes when the lid comes off, the bread had reached the lid. You can omit the seeds entirely and reduce the amount of water in the soaker to 150 grams. So...do you have a sourdough starter bubbling away on your countertop yet? The key...patience. Thanks again for taking the time to leave me a note. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally. But, there is something to be said for making the real thing with your very own sourdough starter. Mix strong white flour, … Please keep in mind that it would take longer if the weather is on the cooler side where you stay. how long does it take for the dough to rise after the second time making them into tight swiss rolls? Do you have a recipe for an overnight, no knead sour dough rye baked in a Dutch oven? Let me know how it turns out! 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