Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, danish lunch sourdough rye bread. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Danish Lunch Sourdough Rye Bread is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Danish Lunch Sourdough Rye Bread is something which I have loved my entire life.
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.
To get started with this recipe, we have to prepare a few components. You can cook danish lunch sourdough rye bread using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Danish Lunch Sourdough Rye Bread:
- Make ready 200 ml chopped rye kernels
- Take 200 ml cracked wheat
- Make ready 200 ml sourdough (the wet kind)
- Get 400 ml water
- Prepare 1 tbsp salt
- Make ready 200 ml wheat flour
- Make ready 200 ml rye flour
Conclusion on this Danish rye bread recipe. This is a classic Danish rye bread. It's a staple of Danish cuisine and you will find this at any lunch and even at our celebration lunches that we eat for Easter and Christmas. Which includes other Danish specialties like liver pâté, pickled hering and flæskesteg.
Instructions to make Danish Lunch Sourdough Rye Bread:
- 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
Rugbrød - Danish Sourdough Rye Bread By Stuart in Bread and Baking, Recipe;. For open faced sandwiches (which is the normal staple for most people for lunch) are usually buttered very thinly and then topped with various types of lunch meat, hardboiled eggs (sliced thinly), liver pate, some fish (fish patties, mackerel in tomato sauce. This version calls for a yeasty beer. Beer and bread are cousins, both traditionally made from the same two ingredients, water and. The Danish enjoy making their own sourdough rye bread, which takes at least two days to make.
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