The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danish Rugbrot

hreik's picture
hreik

Danish Rugbrot

So Finally I did a Danish Rugbrot.  I got the recipe on line and altered it only a little bit.  It is loaded with: rye berries, cracked rye, wheat berries, bulgur wheat, flax seed and sunflower seeds.  No commercial yeast at all. And no coloring.

Night before dough I added the levain to the soaker all the berries, grains & seeds minus the sunflower seeds. Here's what it looked like next morning. bubbles

Then I added the flours (AP and Dark rye).  Let it rise a couple hours. Scooped into pans, let it rise another hour, then baked off.

Crumb shotcrumb shot It is delicious!

Comments

semolina_man's picture
semolina_man

Looks great! Toasted or untoasted with butter, jam or honey for me!  Also a little cream cheese and gravlax...!

hreik's picture
hreik

Instead of my usual breakfast (oat bran w raisins, cooked) I had 2 small / thin pieces of the bread. One toasted, the other not.  I prefer the toasted one b/c the flavor profile is increased.  I  am bringing a loaf to my Norwegian friend along with.......... drumbeat..... smoked salmon.  lol

Thanks again.

Ru007's picture
Ru007

Nice bake Hester. 

Looks like a very hearty loaf. Yum! 

I'm so glad you tried it and got such a great result. 

happy baking. 

Ru

hreik's picture
hreik

I was nervous b/c most of the Nordic breads and Vollkornbrots are done w some commercial yeast and of course coloring.  I found a recipe which had just sourdough so I grabbed it and ran w it.  I just didn't add coloring and prefer sunflower to pumpkin seeds for the top.

It is a wonderful and hearty bread.
Thanks for your praise.  Means a lot coming from you.

hester

PalwithnoovenP's picture
PalwithnoovenP

Your courage has paid off!  Congratulations!

hreik's picture
hreik

There's more seeds and whole grains than flour in that loaf.  Think I'm gonna have it for lunch w some cheese.  Lol.

 It took a lot of courage, esp. b/c I used only sourdough and the resulting levain and no commercial yeast. 

Thank you, again.

hester

 

dabrownman's picture
dabrownman

for the heat and no collapse - Yea!  I don't like SD breads that have a yest kicker either.  All it seems to do is speed things up, reduce the flavor and make things more predictable and it is the unpredictability of SD bread that makes it more interesting and what home baker wants fast bread that tastes less flavorful anyway?

You will have to try this with a YW Rye Levain kicker in the dough though.

Toasted with grilled salmon cream cheese sounds good too.  Well done and Happy baking Hester

hreik's picture
hreik

called for poking holes in the top w a knitting needle or some other tool, so the top wouldn't crack... lol

And yes, of course why do a sd bread and add yeast?

It is delicious toasted w butter and cheese.

Thanks again

hester

dabrownman's picture
dabrownman

ready for the heat is the surface starts to crack  Putting rye flour in the top right after panning lets you see these cracks easier - an old rye trick.  Then you dock it.  Docking is to keep large bubbles from forming right under the crust at the top making for a 'flying roof' - not to keep it from cracking!

Happy baking Hester

hreik's picture
hreik

Thanks so much.  When I make this again soon in my pullmans, that's exactly what I'm gonna do.  thank you os much.

You have a very generous spirit.

hester