Danish Rye Bread goes well with cold cuts, pâté, pickled herring, salami, boiled eggs, cheese and much more. And is in short the base for Danish Smørrebrød (open faced sandwiches). You cut it in thin slices of approx 4-8 millimeters.
Dansk version af videoen: [ Ссылка ]
Danish Rye bread, 1 loaf (my recipe from this video, a mild tasting rye bread)
It is a good idea to check if the sourdough smells right before use. It should smell a bit sour and slightly of dark beer.
Day 1 (evening)
200 - 300 g Sourdough (premade, from last baking or from a friend)
200 g Wheat Flour
400 g Rye flour (preferably made from the whole of the grain)
6 dl water (deciliter (1dl = 100ml = approx. 0.4 cup))
1 tablespoon salt
Mix and cover the dough, keep it at room temperature to rise overnight or for about 7-10 hours.
Day 2 (morning)
Save 200-300 g of dough for next baking. Keep it at room temp until at least double size (covered). Close the jar and the sourdough can be stored in the fridge for a week.
1.8 - 2 dl water or Hvidtøl (a Danish beer that can be described as a sweet malt beer/mild ale/ white beer)
300 g Rye kernels, cracked/chopped
or
200 g Rye kernels, cracked or chopped
100 g other seeds (some of the rye kernels can be replaced by e.g. linseed and pumpkin seed)
If you want cracked or chopped rye kernels to be a little more soft, you can soak 150 g in just enough water to cover it (in the fridge) and then use a little less water in the dough (day 2)).
Mix and fill the baking tin, not quite full (will rise 30-50%), and leave it to rise at room temp for a few hours.
You can save some sourdough at this point after mixing, if you missed it before.
The longer the sourdough is at room temperature the more sour it should be.
The same would apply to the dough.
Place it in a preheated oven 200°C (390°F), throw a little water in.
After 5 minutes, turn down to 175°C (350°F) and bake the bread for about 1½ hours.
(It should sound hollow when you tap on it or have an internal temp of 94 - 96°C (201 - 205°F))
(this is only guiding temperatures, it's based on what works in my oven)
(and the water throwing… I have no explanation, but someone told me that it was good for the bread)
Rye bread is not easy to cut when it is freshly baked. It's best to wait a day. It will keep for about a week (room temperature) or a little longer in the fridge.
Day 3 (or evening 2nd day)
The jar with sourdough is closed and can be stored in the fridge for a week.
If the sourdough is not used in 1 week, it can be fed a little.
Take it out of the fridge and give it a little rye flour and water (1:1), stir. Cover it loosely (it has to breathe). Close the jar and put the sourdough in the fridge the next day or after several hours at room temp.
If you still have not used it for some days, you can throw away half of it and give it more rye flour and water (1:1) (this time a little more of both rye flour and water and maybe a little salt), stir.
Put it back in the fridge the next day or after several hours at room temp.
It is important that it is a live dough (bubbles) and that it smells right (a bit sour and slightly of dark beer).
If the sourdough dies (no bubbles at all) or smells wrong, start, buy or get a new sourdough.
The texture may vary but it's ok if only the sourdough smells right (and has bubbles).
Rye bread, 2 pcs. (the recipe that was recommended by my sourdough-giver)
1st day (evening)
Sourdough
250 g of wheat flour
750 g rye flour
1 L of water
2 tbsp. salt
Mix and cover the dough, keep it at room temperature to rise overnight or for about 7-10 hours.
2nd day (morning)
3 dl Hvidtøl (sweet malt beer/mild ale/ white beer) or alternatively water
500 g cracked rye kernels
Take 350-400 g of dough for sourdough for the next time. Keep it at room temp covered not closed.
Mix and distribute batter in two molds, to rise at room temperature for a few hours.
Bake for about 1½ hours at 175°C.
3rd day (or evening 2nd day)
The sourdough is closed and is placed in the fridge.
