Danish Lunch Sourdough Rye Bread. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover.
Perfect for a healthy breakfast or lunch.
The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread.
It's a little bit like fermented oatmeal that you can The most challenging aspect of this recipe is the sourdough starter.
You can have Danish Lunch Sourdough Rye Bread using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Danish Lunch Sourdough Rye Bread
- It's 200 ml of chopped rye kernels.
- Prepare 200 ml of cracked wheat.
- It's 200 ml of sourdough (the wet kind).
- Prepare 400 ml of water.
- You need 1 tbsp of salt.
- It's 200 ml of wheat flour.
- It's 200 ml of rye flour.
Unfortunately with this bread, commercial yeast just won't do. It has much more rye than the normal American rye bread. You must create the starter the first time unless you can get a sourdough starter from someone else. Prepare the starter like this The Rye Sourdough Boule is one of our most beloved loaves.
Danish Lunch Sourdough Rye Bread instructions
- Soak the kernels, cracked wheat, and sourdough in water overnight.
- Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done.
- Let it ferment for a few hours.
- Move to a baking tray with a lid.
- Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!.
- Take the lid off after 45 mins and bake without for the remaining 15.
Bake this easy Danish rye bread using a simple sourdough starter and a few store cupboard ingredients to make your own 'real bread'. A recipe for those who fancy jumping on the "Hygge" baking bandwagon and putting their sourdough starter to good use. Bread baking tips natuurdesem, rye, sourdough, sourdough culture, starter. It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. Watch this healthy and delicious Danish rye bread recipe.