Danish Rye Bread Best Family Recipes

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Danish Rye Bread

"This famous bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it need to be sliced approximately an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf upward push extra fast."

Ingredients :

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
half cup heat water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup heat water
2 cups rye flour
1 cup sifted all-reason flour (non-obligatory)

Instructions :

Prep : 30M	Cook : 12M	Ready in : 17H15M

In a huge bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp material, and location in a warm, draft-free spot.
In the nighttime, mix in 1 teaspoon yeast, 1 teaspoon sugar, half of cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, blend in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually blend in 2 cups rye flour and 1 cup of all-motive flour (if the use of). When the dough has pulled collectively, turn it out onto a lightly floured surface and knead for approximately five mins. Form into a loaf, and vicinity on a baking sheet. Allow to rise for approximately forty mins.
Preheat oven to 375 degrees F (a hundred ninety levels C). Bake for about 30 minutes, or until the lowest of the loaf sounds hole while tapped.

Notes :

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