Difference between revisions of "Alternative:Rye Bread"
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| − | {{recipe|Rye bread}} | [[ | + | {{recipe|Rye bread}} | [[Cuisine of Denmark|Cuisine of Denmark]] | [[Breakfast|Breakfast]] |
A type of bread common to Northern Europe in many varieties, but almost unknown in the south. This version is a typical Danish example. In Denmark, most people eat this type of bread on a daily basis. | A type of bread common to Northern Europe in many varieties, but almost unknown in the south. This version is a typical Danish example. In Denmark, most people eat this type of bread on a daily basis. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1500g [[ | + | * 1500g [[Rye|rye flour]] |
| − | * 1000g [[ | + | * 1000g [[Rye|cracked rye seeds]] |
| − | * 5 tablespoons [[ | + | * 5 tablespoons [[salt|salt]] |
* about 2L water | * about 2L water | ||
* 300mL sour dough | * 300mL sour dough | ||
| Line 25: | Line 25: | ||
Note that the bread is very difficult to cut for 2 hours or so after baking. | Note that the bread is very difficult to cut for 2 hours or so after baking. | ||
| − | [[Category:Bread | + | ==References== |
| + | <references/> | ||
| + | [[Category:Bread Recipes]] | ||
Latest revision as of 17:34, 9 May 2012
| Cuisine of Denmark | Breakfast
A type of bread common to Northern Europe in many varieties, but almost unknown in the south. This version is a typical Danish example. In Denmark, most people eat this type of bread on a daily basis.
Ingredients
- 1500g rye flour
- 1000g cracked rye seeds
- 5 tablespoons salt
- about 2L water
- 300mL sour dough
This recipe produces 3 loaves of rye bread. They can keep about a week in a plastic bag. Do not refrigerate.
Procedure
- Mix the salt with the rye flour in a big bowl.
- Add 1.8L of water and mix it.
- Mix in the sour dough. The result should be wet enough to flow very slowly.
- Cover it with a cloth and let it rise for at 12-30 hours as convenient. Then add the cracked rye seeds.
- If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
- Take out 300mL of dough for the next bread.
- Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
- Let it rise for 5-10 hours, and then bake it for about 90 minutes at about 180C.
- Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
Note that the bread is very difficult to cut for 2 hours or so after baking.
