Danish rye bread

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Precaud on 2 Aug 2025 at 15:48

I came across this on YT and it looks like the kind of bread I'd love.

https://www.youtube.com/watch?v=rTOF9qjmqVg

Have you done something similar?

I'm thinking of doing a variant with CLAS replacing the 'liquid sourdough' and Solod replacing the 'malt extract'.

The main uncertainty is what the liquid sourdough consists of. He uses quite a bit of it. Any thoughts?

Here's a screenshot of the ingredients given at the end:

the sourdough was made with rye and coarse wheat flour.

Yippee 

I've only baked with red rye malt (aka solod) once -- producing a small but fantastic borodinsky.

But that limited experience leads me to think that replacing malt extract with solod in this formula will greatly change the character of the bread. Without a doubt it will be good. But solod is dank and complexly sour while all the malt extracts I've tried are engagingly sweet like caramel.

Also, to me, 30g of salt sounds high. It might work in a sweet bread but could overpower a sour loaf.

Rob

 

Rob: Good point on the malt extract. The stuff he used is darker than any such extract I've seen, so I (wrongly) associated it with the Solod. I associate darker colors with deeper, more complex tastes, so I question whether barley malt extract would be a suitable replacement. I may have to do some experimenting/improv here.

I totally agree on the salt, I limit my salt intake and routinely use half the salt most recipes recommend.

Yippee: Yes. I guess I will improv/experinment with that one too. It sure doesn't look very coarse to me...