Danes are known for their rye bread, which is called Rugbrød. This bread is considered by Danes to be healthy bread. Rugbrød bread is a big part of our everyday food here in Denmark and probably in most danish families. We eat it for lunch, in the lunch boxes, sometimes for quick dinner, and special occasions like Christmas lunch or Easter lunch. 😊

This recipe will make 1 medium-sized rye bread (26x11.5x7.5cm). You can also make 2 smaller loaves with this recipe, using smaller loaf pans. You decide how big you want your rye bread to be. Just remember to fill the loaf pan about 2/3 full, so there is still room for the dough to rise. 👍

For the written recipe and quick tips, please click this link here: [ Ссылка ]

For a single loaf, you will need:

For the soaker/kernels
200 grams cracked rye kernels (adjust if you want more kernels)
300 grams hot water

For the pre-dough
125 grams sourdough starter 100% hydration
100 grams rye flour
50 grams bread flour
350 grams water, lukewarm

For the main dough
All the pre-dough
All of the soaker/kernels, drain the excess water
330 grams rye flour
130 grams bread flour
200 grams water, lukewarm
20 grams salt
50 grams dark sirup

ENJOY AND HAPPY BAKING! 😊
Paula ❤

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Music: Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license ([ Ссылка ]) Artist: [ Ссылка ]

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