Baking Man … again … Dark Rye Bread a Danish Delight

Assuming you started your rye bread adventure a few days ago, making the famous sourdough, your little angry dough paste should be fairly ripe and bobbly at this point.

If so, now is the time to start the next chapter of your baking experience.  Making Danish rye bread from scratch is an achievement and I can guarantee you will feel the same sense of proudness as I did.

Completing this task will elevate your kitchen confidence 10 fold.  You can take on any (well almost any) recipe, and wow your friends and family.  Again, assuming that we can socialize with others!

This bread is consumed in bulk by most Danish families back in the homeland.  It is an acquired taste and consistency, but please give it a chance.

Hungry yet?

The beauty about this loaf is that you can create and present a wonderful lunch table, packed with nicely decorated bread slices.  If you ever meet a Danish person, you can invite them over for a proper smørregårdsbord.

In hip American language, you use “smorgasbord” as a synonym for eating healthy and hearty foods, thinking it is artistic creations and covers anything from chickpea pastry to spinach/ramp juices.  You think it is hip foods from strange healthy recipes, and it does cover some of that, but it is actually simpler and yet more filling.

I appreciate your enthusiasm for excellent foods, you have not tried the real thing.  Once you do, you will be forever changed.

Definition of smorgasbord

a luncheon or supper buffet offering a variety of foods and dishes (such as hors d’oeuvres, hot and cold meats, smoked and pickled fish, cheeses, salads, and relishes

Smørrebrød is a simple creation that allows you to serve smoked salmon, cheese, roast beef, boiled eggs, shrimps, relishes, salami, peppers, pickled herring, and the bread explodes these topics into amazing flavors.

Let’s get started with the last phase of your baking expedition, and grab your sourdough (assuming it is ready), and the following ingredients.

You might be surprised, but this rather simple step takes roughly 10-12 hours and will yield two loaves.

Credit – I’m using Louise’s recipe, and sourcing the right ingredients locally in the US might be a little hard at times.  Check out her blog side for more greate recipes.  Just a note, it’s in Danish.

Please note, this is using metrics and I have attempted to include the US measurements.

Measurements; 1 dl = 0.422 US cup

  • 2dl of rye kernels
  • 2dl of wheat kernels
  • 2dl of linseed
  • 2dl of sunflower seeds
  • 4dl of sourdough
  • 8dl of water
  • 4dl of flour
  • 4dl of dark rye flour
  • 1 tablespoon of malt syrup
  • 2 tablespoons of gravy coloring

And, here’s what you need to do to start the magic, and wiping up Danish bread.  You will be surprised how easy these steps are and how easy it is to make mouthwatering bread.

My recommendation, start phase 1 on a Friday or Saturday evening, so you can do the actual baking over the weekend.

Phase 1

  1. In a large bowl, pour in the 4 different seeds (rye, wheat, linseed and sunflower seeds), and gently mix them together
  2. Add the water
  3. Add the sourdough
  4. Mix the ingredients together
  5. Let the bowl sit on the kitchen counter, covered with a tea towel
  6. Let it sit for a minimum of 8 hours

Phase 2

  1. Uncover the bowl
  2. Add the flour
  3. Add the rye flour
  4. Add the malt syrup
  5. Add the coloring (optional)
  6. Mix all gently together
  7. Cover the bowl with the tea towel again
  8. Let it rest/rise for 1.5 hours

Phase 3

  1. Find your loaf tins and sprinkle flour on the inside.  Some might want to use other methods like spray oil or butter
  2. Divide the dough into the two loaf tins evenly
  3. Cover with the tea towel
  4. Let it rest/rise for 1.5 hours

Phase 4 … finally

  1. Heat the oven to 180 degrees Celcius (356 degrees Fahrenheit)
  2. Bake the bread for an hour
  3. You can check if the bread is baked by using the knocking technique.  It should sound hollow
  4. Remove the bread from the tin and let them cool off

Do not be tempted to cut the bread immediately as they are still ‘sticking’ on the inside and you might just cause more damage.

Time and patience my young grasshopper!

Leave the bread for about 2 hours, then you can start munching and serving lunch for family and/or friends.

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