Danish Sour Dough Rye Bread - My Favourite Recipe 

I love the flavor a caraway seeds in my rye bread!

Jurai, is tiesu lietuviska duona geriausia!

Probably the same for us along the eastern sea.

Fide Nemini تت

May Waddington نن

Yes. This is the "right" texture for this bread.

TheMadisonerin use to have? Why do you not have it now?

BeastGamer maybe they don’t live in Denmark, they just travelled there

It often takes up to a week for it to be ready, so don't get your expectations up too high too soon :-)

It only took three days in a warm room next to my wood stove. I tested it using the water float test. My bread using your recipe was delicious!

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I thought this was my comment because I use the laughing man as my profile pic on just about all other social platforms haha

I think the darkening agent, which here in Norway is called "Sukkerkulør" (sugar color), is in some rye bread recipes as a cheating agent to make it look like you have added dark malt flour. Because that is what danish rye bread is supposed to have, dark malt. But you can cheat by adding darkening agent sukkerkulør (which is just sugar that is caramelized to very dark. Like burnt sugar. It contains no artificial coloring. It is mostly used to making brown sauce. Which means it is used to cheat to make brown sauce. Original brown sauce will be brown naturally, without cheating. And it will taste ten times better). So, instead of using sukkerkulør in rye bread, you could instead use what it originally calls for, dark malt flour or dark malt syrup. If you can't find it in stores, you will find lots of it in online stores selling ingredients to home brewers, because it is essential in making beer. Malt will give both color and taste, not as sukkerkulør, which gives only color and no taste. Here in Norway, sukkerkulør is sometimes added to commercial breads to make them look healthier and full of wholegrain flour, while they in fact have next to nothing. I don't know if they have stopped doing it, but it was a big thing. Restaurants have to use sukkerkulør in brown sauce, because they are not allowed to make it the traditional way. Which is browning butter and flour together in a cast iron skillet until it smokes and gets dark brown, then add beef stock. It is illegal for restaurants, because it is not very healthy. Carcinogenic, I think, with that heavily browned flour. But the taste is really great! And wonderful smell the smell can fill a whole neighbourhood. The cheating version is beef stock, sukkerkulør and corn starch. The taste is not good at all.

It is sauce darkener, but molasses is actually the correct way to do it. It is difficult to get a hold of in Denmark though. I have no idea about chocolate. Pretty sure that coffee is a bad idea though.

@@Kvalifood Molasses is easy to get in the states - and I still have no idea what "Sauce Darkener" is. Is it sweet? Savory?

After my husband took a baking class at our local college, I learned that there are many things you could add to bread dough to make it darker. Cocoa is a common addition, ground black sesame seeds, liquid from cooked black beans, molasses, soy sauce. I'd even try squid ink if I had some. Clearly, each addition would cause you to consider some adjustments, such as the soy sauce would require reducing salt in the dough elsewhere. My husband's instructor used dark brewed coffee plus cocoa powder in the class.

@@jamesvoigt7275 I have since made 100% rye pumpernickel and added both cocoa powder and a small amount of strong instant coffee as well as the dark unsulphured molasses. Came out a BEAUTIFUL black color, and because I also used a sourdough starter made mostly with rye the bread rose very well in just a few hours. I have two friends who had a German mother and they say my bread reminds them of the pumpernickel they ate as children. Funnily, one of them prefers it to be a bit gummy.

It is normal that it is very active in the beginning and then slows down. Whenever you feed it, it becomes active for a period again, and then slows down. There is no need for adding yeast. It is also normal for the water to seperate. It just means that your flour has absorbed all the water i can and has become heavier than water alone. When I have it in the fridge I feed it once a week or once a fortnight. Depending on how it reacts.

Suthseaxa bit late but line the tin with baking paper like you would for a cake and or use spray oil before putting bread in the tins.

fewclips Well, obviously. It's easier to mix it in the bowl and get it to set in the bowl. Then but it in the baking pans when ready to be baked.

I also think sourdough should not be left to rise for a long period of time in any metal. Glass or plastic is fine, but not metal, so I have heard. And those baking tins are metal, so that might be an explanation.

The general rule for yeast breads (including sourdough) is that multiple rises result in a finer texture. Two rises are quite common, and in my opinion, much better than one.

That is also a traditional thing to do here in Denmark.

Glad you asked :-). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PKxffBAYs2s.html

Yeah, you are right. Molasses would be better, but it is often hard to find. Ironically the only place I have seen it in Denmark is in Asian supermarkets. It doesn't do much for the flavour anyway so it is not very important.

Sir, thanks for the prompt and candid reply! I've got the confidence to go ahead now to try this out.

The darkener is normall a sirup made from barley called " malt sirup" .

@@Kvalifood Vi har sirup i Norge, på alle dagligvarebutikker, både mørk og lys og gylden, fra Dansukker. Så det må jo finnes i Danmark, i og med at det er produsert av Dansukker, som jo er et dansk merke. Hvis ikke kan du jo kjøre til Sverige (så lite som Danmark er, kan det ikke være mer enn sykkelavstand til København fra uansett hvor i Danmark man bor, og fra København er det jo bare over en liten bro), hvor de har sirup i bøtter og spann til en lav pris (de lager jo knallsøte brød, så de trenger enorme mengder). I Sverige har de Brödsirap, som er en blanding av mørk sirup og maltekstrakt. Den er ypperlig for brød. Også produsert av Dansukker. Den svenske sirupen er best, fordi den kommer i meget praktiske spruteflasker med decilitermål på siden. Ordinær mørk sirup fra Dansukker smaker regelrett himmelsk! Om dere ikke har sirup i Danmark, bør du konfrontere Dansukker umiddelbart! Sirup, det som gir bedre smak på nesten alt, og så finnes det ikke å oppdrive?! Det er jo skandale!

I have found that to avoid gummy inside, I have to bake for longer. I don't talk about rye bread, but in general (I have not made rye bread yet). Baking for longer, eventually turn down the heat if it gets to dark on the outside. Dense bread will need much longer baking time than airy bread. 1 hour around 200 degress C is minimum for any bread, and denser bread around 1,5 hours, with lower heat last half hour, for example.

That should work just fine.

Its revolting yuck

***** He says further in, Rye and Weed. But you can go with only Rye

malt syrup

Till you have finished eating the loaf. This bread tastes awesome topped with butter and a semi hard cheese pref an aged cheese to highlight the sour taste of the bread.

MaZEEZaM it taste better with avocado or eggs and toasted and you should definitely not hide the sour taste

no no no rye bread is for smoked fish and pickled gherkins

There is a link to the full recipe in the videos description.

***** Yes, I've tried with the google translator, I understood what 'cracked wheat' is, but they translate kernels as 'grains'. No more especification than that. :( That's why i'm asking. We don't have here a package like that one, so I have to go to the store to buy anything I want, but separately.

It is cracked wheat and rye kernels.

Marcela Resels Go to an arabic grocery and buy bulgur wheat, whatever grind you want. I would use the coarse. That's what it is! Also you can get cracked rye (Bob's Red Mill) on Amazon or at a local organic grocery store.

Depending on what country you are in rye kernels may be called rye berries and wheat kernels may be called wheat berries.

No. My best bet is Amazon or larger kitchenware stores.

That would be a perversion!

There is a link to the recipe in the videos description.

Then you're not a true dane.

Dang. i don't understand that you hate it. i'm from another country, but i live in denmark, and rye bread is just. 👌👌👌👌👌👌👌👌👌👌

I think its good im arab yesterday i tried it

Maybe because you eat shitty rye bread.