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Ingredients
| water: 1 cup (warm) |
| active dry yeast: 1 Tbl |
| granulated sugar: 1 Tbl |
| light rye flour: 1 cup |
| active dry yeast: 1 tsp |
| granulated sugar: 1 tsp |
| water: 1/2 cup (warm) |
| light rye flour: 1 cup |
| granulated sugar: 1 Tbl |
| Kosher salt: 1 Tbl |
| water: 1 cup (warm) |
| light rye flour: 2 cups |
| all-purpose flour (sifted): 1 cup (optional) |
Danish Rye Bread
Credit: AllRecipes
User rating:
"This popular bread is used in Denmark for open face sandwiches; must be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly."
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Prep Time
30 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
Directions
- In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
- In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
- In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.