Danish rye bread.

I love making this bread , it  just so  worth the time.  In cooler wheather you get a  lovely rye bread that smells  like chocolate and coffee and on hotter days it becomes a rich dark  stout like sour bread. YUM.

I promised to take a picture but my guests at the whole lot and I manage to take pictures of everything else but the bread.

There is one thing with the recipe, it written in  milliliters and  not in grams and I have tried to weigh it but it never works. So sorry for this  100 ml is 1 dl and IKEA tends to carry messuring cups in both  imperial and swedish.

Danish rye bread:

½ tablespoon of dry yeast or 12 gram of fresh

½ tablespoon of salt

200 ml of  filmjölk or natural yogurt.  ( if using  thick yogurt like greek or turkish, use 150 ml yogurt and 50 ml water instead)

500 ml luke warm water

1 litre  of course rye flour / dark rye flour / whole  rye flour   

In a big bowl mix  liquids and yeast until combined and  then add  salt and flour. Stir until all is combinded.  Put  plastic wrap over the bowl and leave in room temp for 1-2 days.   Then it is time to make  the bread.

You need.

300- 400 ml whole  wheat flour or plain flour

1- 2 tablespoon of  ground caraway seeds 

and handfull of  plain flour to  dust over.

Butter a loaf tin, about 2 litres  ( thinks that is 8 cups).  Stir in the flour until you have a mudd pie feel, should be like good  muck.  Add the  caraway seeds and  stir again, make sure there is no lumps of flour. 

Pour the  dough in to the  loaf tin, flatten it out and make sure it level. Dust with flour.Take a skewer and stabb the  dough all over, this is important, other wise the bread wont rise correctly and might get big bubbles which means the bread could mold or crumble.  Leave to proof for 1- 2 hours, until  doubble in size.    Bake in a preheated oven at 200 C for 70 minutes, then turn the loaf out and bake bottom up for 10 minutes.  Wrap the bread in a clean towel and leave to cool.  When cool remove the towel, wrap a new towel around bread and  hang it in a breadbag for 1-2 days.

You can also just wrap it up in to towels and leave for 1-2 days, but might get a soggy bottom.

Now  slice the bread, yes it is a dense mortal combat loaf but soo worth the time,  and serve with good ham  or cheese.

The one I made for this Sunday had added 150 ml  cracked flax seed and sunflower seeds, which gave the bread a nice flavour.