Recipe: Tasty Danish Lunch Sourdough Rye Bread

Danish Lunch Sourdough Rye Bread. Recipe for traditional Danish Rye Bread. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch.

You can also toast it and eat it with cheese for breakfast if you're a real rye lover. Nina's danish ryebread (Makes one loaf. Watch this healthy and delicious Danish rye bread recipe. You can cook Danish Lunch Sourdough Rye Bread using 7 ingredients and 6 steps. Here is how you cook 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.
It's 1 tbsp of salt.
You need 200 ml of wheat flour.
It's 200 ml of rye flour.

I will also show you four classic Danish open faced sandwich recipes. 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. Unfortunately with this bread, commercial yeast just won't do.

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.

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 Though specifically Danish sourdough rye bread I haven't found anywhere here for purchase. The good news is you can make it yourself and I'm going to be posting several recipes for this wonderful style of dense, hearty European bread. We're going to start with a favorite among many, Danish Rye.