Steps Make Danish Lunch Sourdough Rye Bread Perfect

Danish Lunch Sourdough Rye Bread. The night before, make the Levain and the Soaker: Combine the ingredients for the Levain in a medium bowl. Stir with a spoon to combine (mixture will be thick and the texture of wet cement). Danes are known for their rye bread, which is called Rugbrød.

According to some people, cooking is indeed something which is quite soft. Besides they are indeed hobbies cooking and have will cooking that is quite, they are also smart in processing each dish so that it becomes dish delicious. But there are those who cannot can cook, so they must ask and see recipes that are simple to follow.

We eat it for lunch, in the lunch boxes, sometimes for quick dinner, and special occasions like Christmas lunch or Easter lunch. This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread.

You can make Danish Lunch Sourdough Rye Bread use 7 ingredients and 6 the steps. Here guides how you make it.

The main ingredient Danish Lunch Sourdough Rye Bread as follows:

1. You need 200 ml of chopped rye kernels.
2. You need 200 ml of cracked wheat.
3. Prepare 200 ml of sourdough (the wet kind).
4. You need 400 ml of water.
5. Provide 1 tbsp of salt.
6. You need 200 ml of wheat flour.
7. You need 200 ml of rye flour.

It is actually pretty easy to make a homemade rye bread - it only requires some patience. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover.

How to Make Danish Lunch Sourdough Rye Bread

1. Soak the kernels, cracked wheat, and sourdough in water overnight.
2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done.
3. Let it ferment for a few hours.
4. Move to a baking tray with a lid.
5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!.
6. Take the lid off after 45 mins and bake without for the remaining 15.

Rye's unique qualities can make it challenging to use in a bread recipe. When I make Danish rye at home, I use a sourdough starter which is the traditional way to make it. The starter contributes certain acids to the dough which help neutralize some of the negative effects of the enzymes that can cause the bread to have a gummy texture. Mix until fully combined, cover, and let stand at room temperature overnight. The history of rye bread in Danish cuisine.