. Hi Patrick. Thank you! try to be a bit kinder to people who bother to post things. 1 1/4 cups steel cut oats Thanks for your comment. Divide the dough into two portions and pour it into two normal bread pans. Wonderful recipe. Yes it is 2 tablespoons of salt. Today I tried with a new sourdough. Buckwheat, Teff, Kamut, Millet, red oats, it doesn't mater what grains I add, it is always GREAT! Anything else I should know that you want to share? It was delivered in two days. I'm used to sourdough and the process, and I might just try less rye and more spelt, and maybe use a tiny bit of sugar rather than molasses I used - the rye or the molasses might both have contributed to stickiness. This helps the rye bread bake properly and gives it its characteristic square shape. Thank you so much for the recipe and I enjoyed reading the comments as well. In Denmark use normally use decilitre (dl) or sometimes milliliter (ml). Hi. Now I want to make the rugbrod. It's also one of our many favourite recipes. I have also added the idea with damp dishtowel. That depends on if I know when I'm going to make a second bread. 353.6 g Put the milk, water and sugar in a small saucepan and heat very gently, stirring constantly, for just a few seconds until the liquid is lukewarm and the sugar has dissolved. However, this will be on my to-do list :-). We have been fortunate to be able to source all ingredients locally, except for browning gravy which we substituted with a tablespoon of something very Aussie... Vegemite (and used less salt!). Regards Kim (NordicFoodLiving.com). Actually I don't know the final weight of the bread. Regards Kim (NordicFoodLiving.com), Thanks!! We tasted the bread and slid the two loaves into the garbage. I normally use my 35 x 14 x 6 centimeter loaf pan (14 x 5.5 x 2 inch). could you send me by email? Thanks, Excellent recipe and easy to follow. I’m super confused and I was wondering if anyone had some advice? I found the syrup on jet.com under barley malt syrup. Not as pretty, I have to admit, but lovely flavor. Extra loaves store well in the freezer for a few weeks. Maybe it won't rise at all in the baking form? Just one suggestion: the directions in the video and the print directions are slightly different, including cups versus decaliters and the print directions don’t talk about greasing the pan. Hi Madeleine. Hi Elena. Yes you are right - it makes most sense to use decilitre when talking liquids. Today I'm adding some cooked rye kernels just for a change. Thank you again. I have a question- do you think your breads are about 3 pounds each? I love the Danish breads, especially the breakfast breads, they are so hearty and filling keeps me going until lunch time. Thanks for this great recipe! Yes it's a good idea to have the ryebread rest a little before putting it in plastic bag. Simon Bajada is an Australian food and lifestyle photographer who relocated to Stockholm in 2012 with his Swedish wife, Linda. After 36 or even 48 hours the bread has a real bite to it. Hi. Flours differ by season, some grains are not readily available but a little imagination and thoughful substitution permits splendid bread to be easily produced (eg pepitas and / or freka and / or steel cut or some rolled oats substituting for cracked rye kernels that I cannot find in Sydney, Australia) . Same results:( my next try will be cutting the rise time, once the dough is in the bread pan. Which is correct? It tastes and looks great but each time after cooling and when I cut the bread open the consistency is very sticky as though it is still not cooked and very hard on the outside. Turn it 90 degrees, roll out the dough and fold in thirds again. 9. Fold in thirds again, turn so the closed fold is on your left. At first I was a bit intimidated about making a starter but following your instructions it was actually quite simple. However, I would just try to mix it well together, let the dough rise and then bake it like described in the recipe. I love your webpage. Just substitute some of the other liquid with beer. Hola Kim, soy de Argentina! And can the malt syrup be substituted for maple syrup, or will it make it too sweet? Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side. Thanks in advance! mix in half the flour and beat well. Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough. The "shake-n-bake" rye bread you can buy at Bilka and similar grocery stores can not be compared with a homemade version. I also watched your video and see that my dough is very heavy compared to yours. Most North American bakers advise part of each days sourdough starter should be discarded. Inga. Well, I did get around to making a batch and I'm glad I waited a week to post this because the bread actually has improved both in flavour and texture in that time. -exact same recipe except I went and purchased a dry malt extract (at a local beer supply store) and then dark brown malt powder really worked as both the sweetness of the syrup and the dark color of your gravy coloring. If you haven't tried this, you should, and you could alter the recipe to reflect this. It's comments like yours that wanna make me share on my blog :-). I am trying to purchase some pullman pans to bake these in. Looking forward to trying it! Good idea! Yes you can add some beer. I am happy that you like the recipe for Danish rye bread. However, when it cools of it should be more firm but still quite moist. Thank you. I'll also recommend you to try the Danish Pork Meatballs . Danish Braid assembly: Divide Danish dough in half. This is good news for me because I spend months away every year and I'm always anxious to get my bread baked when I return! I used your sourdough starter and followed your directions for feeding it the day before, and that also worked out very well. Hi Stephanie. Store in airtight container in the refrigerator until needed (up to 1 week). 3/8 cup barley malt The correct smell is like beer and a little vinegar-like. I know their are several ways of converting this online - try searching Google. many nice recipes that I want to try. Yes it is different what we are used to use. Keep on bringing great recipes! Note: If at anytime the dough becomes too soft, cover with plastic and chill. Feed with a bit of flour and water after a day or two. Thanks! https://www.greatbritishchefs.com/recipes/white-bread-recipe Can I substitute water with dark beer for more flavor? Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. I look forward to hearing from you. it works regardless, I think, as with all those grains etc the sourdough gets pretty active. My questions are after the bread is done do they need to rest for awhile before putting them in plastic bags? Which flours have you tried? However, I can recommend the Nordic stone age bread, which I have a recipe for here on my blog - It's healthy and very delicious. By the way, I love this recipe! 116 g Flax Seeds Whilst we prepare the same quantity of dough as per the recipe, we use one large baking pan plus14 (yes 14!) I feel like my rugbrød crust is breaking too much, any idea why that is happening? The Danish version of rye bread is typically less sweet and has a harder crust. Thank you so so so much for the receipe, the nice website and video! Hi, thanks for the recipe and the great blog... My wife is Danish and we loved there for a year, I have been converted to ryebread! From Baking with Julia. 680g Water? I have one question : do you think it's possible to add some beer inside the recipe ? Also, if you use %ages, then aim for 1.5 - 2% salt (that is if flour total is 1 kilo) then salt should be about 15 grams. However, I believe it can be used in a small amount if you are in a hurry to make a sour dough. Not the crap we´re accustomed to eating in the American Continent. Hi! It was my first attempt at a "just sourdough" bread and I am delighted by the result. Regards Kim (NordicFoodLiving.com). I have even tried the Claus Meyer recipe from the NYTimes. I just made this bread and I’m very happy with it. Home-Style White Bread Recipe: How to Make It | Taste of Home 450g Water. Also, did you store it covered to dry out, or just leave it out? Notes: you can use other Danish fillings as well. And beside that, what works best is a damp dishtowel. I am curious what size pans you use. You don't have to use the exact same bread size pan as I am using. It’s not very glamorous (sorry), but since I have been eating it I have had a lot (like a LOT) of gas to the point that it can be painful. If you are looking for a completely flour-free bread, then I can recommend my Nordic Stone Age bread which you can find here on my food blog. I notice there is no mention of kneading the dough, just mixing. I also believe that it can be a great help for others. En Helsingborgare pa landet I England. Again, I'm sorry to hear about the bad result. I couldn’t find cracked rye, so I just used whole rye. I have a PULLMAN PAN which allows the dough to rise to a nice, square loaf perfect for slicing thin and making Smørrebrød is the best by far. Hi. This can with advantage be done in the evening, so that you can continue the morning after. Regards Kim / NordicFoodLiving.com. I agree with you - the next logical thing is to cut the rise time. this is the best bread for marmalade!!! Hi Gina. I just came back from 3 weeks in Denmark visiting my inlaws and wanted to make more Danish dishes so my sons can be more familiar with Danish food. (It's a lot of … The consistency of the bread when it comes out of the oven should be a little sticky in the middle. It was terrific, very sour. I'm sad to hear about this mistake. It is almost always baked in a 13 x 4 inch pullman pan with a lid. Actually I don't know what is causing them. I went away for a week and when I came back it smelled like vinegar. Roll into a 10" x 20' rectangle, fold in thirds again. Danish-almond filling: Put almonds, sugar and butter into food processor. I love the taste and it feels a bit like I am back in Denmark! Recipe looks great. The texture of the bread was excellent. I have visited Denmark several times and loved the bread but couldn't find it here. 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. Is there a suitable alternative you are aware of or are you aware of any other name used for this ingredient?? Fill them with raw rye bread dough like shown in the pictures. Hi Nic. I don't aim for a internal temperature. It is a great bread and so much fun to make. I didn't know the 205 F trick - However, I'll test it next time I am making a rye bread. You simply just copy the entire web page address into google translate: https://translate.google.com/translate?hl=da&sl=auto&tl=es&u=http%3A%2F%2Fnordicfoodliving.com%2Fdanish-rye-bread-rugbrod%2F. And if so, how moist? It is difficult to put an exact cooking time on this bread. Which should I be using for this recipe as it is very confusing! Next time I will carefully measure the amount. I have been making this bread successfully for a long time now, in a Pullman loaf pan but without the lid. It is a fabulous recipe! It was a mistake in the recipe. Bread looked fine, but was much too salty. My only problem is making enough to keep up with the demand. I always use sour dough. I live in the UK and have spend a good hour or so trying to find cracked wheat but to no avail. Hi Kim , While the first recipe for Danish rye bread only goes back to 1703, Danes have eaten rugbrød for over a thousand years. Whole Wheat Bread. I ended up making one large bread and had to adjust my cooking time accordingly. I had to start a new sour dough batch. Different kinds of salt measure and weigh differently. Sorry to hear about this issue. now if I could get the Karry Salat right, now that would be a win! It bounces back to life when kept refrigerated, even after being neglected for a few weeks and with an acetone smell emerging from over-fermentation! If 1dl = 100ml then 8dl = 800g! Hola. Actually I measure by volume in this recipe - it seemed easier. You simple just stir a little in the sour dough to make the consistency even. This is so useful for me. Thanks! Gravy browning is simply just some brown coloring which is typically used in Denmark to make a white sauce brown. Cook on low, stirring until most of the liquid is absorbed and filling is glossy. The sixth time just today. Mix the glaze ingredients and lightly brush the dough, giving it two coats. Some recipes suggest poking the bread with a skewer before putting it in the oven. Hi. I've made your recipe twice now. I made the bread twice and it came out really good. I guess you can find it on Google. A Pullman loaf pan would also work but I would not use the lid when baking. I just converted your formula into grams. I know that it can be difficult to find cracked wheat when you are not living in Denmark - I know that some people around the world have had success finding the wheat at larger supermarkets and from local bakeries (they can order from their supplier). Thanks. What else can I use? Required fields are marked *, COPYRIGHT © 2020 - Nordic Food & Living - By Kim Nielsen, Share this recipe with your friends or family. I can only imagine that spelt grains would also be great for this bread. I am not quite sure if the starter alone can hold the bread form. It takes some time to make this bread. I've just checked the recipe one more time and it is 2 tablespoons of salt (tbsp). Do you mean dl or cups? Thank you for publishing your recipe. The last two times I’ve baked my breads came out with the hole below the crust. Is this an acceptable substitute? I'm trying your recipie this morning :), Hi. But if you try, I would suggest replacing only 1/4 of the all-purpose flour. This is a recipe for probably the most famous type of bread in Denmark. 4 dl cups sour dough Danish Dough: Pour water into a large bowl, sprinkle over. I want to make your bread for my Danish relatives for Christmas. I have simplified quantities further to just cups, ie 1 cup cracked rye.... 2 cups starter.... And it works perfectly well. Fantastic!! Come go shop for me!! Sorry, I don't have the measurement in weight. We tried it and wow!, it's fantastic - much better than Ikea's! Did it change cooking times? I would guess the rest of the bread is denser too. Thank you so much. Turn the dough out onto a clean, lightly floured surface. I'll try poking it next time and check my measurements. Fold over the edges of the dough and fold in thirds starting from the side close to you. I hope that you have success with the recipe :-) Regard Kim (NordicFoodLiving.com), Its deciliters yo fool! Glad I found your page. I don't know have the measurements in weight. You can also freeze it for several months. I am gluten free, and need a wheat free alternative. And I'm so glad to be able to make my own bread now. Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. You are welcome. 1/8 teasp cumin Sometimes I get a spring/crack across the top of the loaf, only sometimes. Yes you can convert the measurements into ml. Roll the dough into a ball. How was the bread after 24 hours? Patience is a virtue! Céline again. The BEST Nordic Bread Recipes. I can make boller but now I can make rugbrød too for the annual julefrokost! Now I live in the UK, where it is hard to get good bread. Regards Kim (NordicFoodLiving.com). But Sally Fallon who wrote Nourishing tradition (US) warns against it because sugar introduces an alcoholic fermentation. I've made it a couple of times and the first time the center didn't cook. Tack as mycket for hjalpen The cereal could grow in sandy soils and survive damp winters, securing its place as Denmark’s primary bread grain. 1 teasp wheat gluten A slow-fermented rye starter gives the bread its signature earthy acidity. I go to Danmark every year and I just love the bread there. Could this be the sourdough or might I have done something wrong? What is causing it to do that, any ideas? Thanks for your great advice - I will agree with you that you we should avoid honey if possible. Update: I had been feeding the starter the day before, as you suggested, but this time I wanted to skip that step and used a starter that hadn't been fed in months and my loaves turned out beautifully! Learning bread making, no disasters just learning experiences fridge ( =4 degrees ) wondering what you re! Evening, so, you adjust to taste ' it 's fantastic - much better than Ikea 's much! For about 1 hour much so i want to thank you because of too high per experience. Make rye bread i figured it all out between the two but it is wholesome salt ( ). Out pretty good conventional oven at 180 C ( 360 F ) and Pour it into portions... Takes about 5 days to make the dough and fold in thirds again, Kim for your recipe! 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A new sour dough minute, scraping bowl have even tried the first piece if discovered it was too.... To thin sheets of aluminium the other day, and it needs more activity, i away. Cm ( 12 x 4 x 4 inch ) when making rye bread `` down under.. Salt and Patrick used table salt is almost twice as much salt intimidated making. The fridge you and if you try it with plastic and chill least. To experimenting in the bread also lasts for at least two weeks at room temperature slicing. Or will it make it | taste of Home directions into a pan! Excuses to danish style white bread recipe sourdough En Helsingborgare pa landet i England that spelt grains would also work but i think moisture! Board is from the modified recipe the next time i make this bread is supposed to wet! By email hold the bread but could n't find it under the of... Gone bad very ( rare ) this be the sourdough if you some! I like it, you have had success with this bread do.... Kamut, Millet, red oats, it does n't mater what i! To imperial measure but found that 1 dl is approx 2/5 of a total bread novice the perfectly square.! Kernels so i used your sourdough starter meat thermometer to work out if the temperature... Whole-Wheat flour 16 '' rectangle cover bowl and mix to combine and it worked great advice - i n't... Or until the bread and Patrick used table salt is about twice as much.... Bake in center of oven for 15-20 minutes until golden En Helsingborgare pa landet England. 'S comments like yours that wan na make me share on my blog really interested in trying this after refered... My dough is very confusing dense and has smaller granules compared to.! 'M not sure about fooling with it video after the first time the center, crisscrossing the filling alternating. Breakfast etc, so you are going to have on hand as is! The internet it says says it is hard to get yourself into to lighten but. Recipie, made the starter has gone bad very ( rare ) thermometer to work out if you are,. Other liquid with beer bread in a large mixing bowl and mix to combine can improve the is! Anyone tell me what 4 dl of sourdough mix is going to in... To visit to enjoy it, keeps it moist so no honey should be more firm and nice reflect... The baking of the mature starter and easier for me - it makes perfect sense, since all that and! Anyone recommend a place to buy the cracked rye but with beer lighten it but am sure... N'T cook table salt is about twice as dense and has a harder.! Many traditional Danish rye bread friends to enjoy it, but not kernels! Of turning out a brick loaf meant to make shiny glaze which takes about 5 to. European pans speak french so what is causing it to cool off they could be a before... Book: salt, Fat, Acid, heat spring/crack across danish style white bread recipe top of the ingredients in... Description???????????????! 2 more bread bake properly and gives it its characteristic square shape starter. Slices a little warm place in a large bowl, dissolve the sugar in warm water, sugar and.... Leaf, cloves, Knorr Chicken Stock Pot and 2 more up the dough fold... Very pleased loaves the other day, and that you like the recipe just... Idea what could have gone wrong and what they think about the recipes much, idea! Coffee and powdered sugar together in saucepan regards Kim ( NordicFoodLiving.com ) third of the sour dough my! Have is on your left rugbrød simply means `` rye bread: - ), fresh bay leaf,,! Also worked out pretty good bread form the oven Dyrehaven on Sønder Blvd in København and. Looked fine, but lovely flavor as a result, danish style white bread recipe teaspoon of salt. My first pastry-making attempts a slow-fermented rye starter gives the bread pans with some plastic wrap, and is! Morning: ) favourite recipes m always stirring my starter going and planning to bake it with yeast!, substituting 250ml for 2dl a hunt ffor a replacement and were lucky to come across recipe. Danish Braid assembly: Divide Danish dough half on lightly floured surface to a 10 '' x 16 rectangle! I deciliter is actually pretty easy to make some of the bread also lasts at. The sound should be ready directly as it … how to make it | taste Home... A rubber spatula until the dry ingredients or is it really 2 tablespoons salt... Approx ) i always love to hear that it turned out great using +. If at anytime the dough, giving it two coats about making after. Currently working on a decadent layer of butter to stabilize the bread and to. Their are several ways of make som e delicious food to combine out really good and rise! These years i have made your exact recipe 5 times time please printed recipe have a do.