March 14, 2015 - 9:10am
Danish Rye Bread Formula please
Good morning dear TFLer
I want to bake a danish rugbrod and have not been able to find a formula I'm confident enough to try. There's a good video on youtube posted by someone who produces the bread I want to bake, but he bakes it in an intuitive way. https://www.youtube.com/watch?v=P7eLOtMzaGI
Thank you
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want to make. You could just Google it or search this site for quite a few different ones,
Happy DR baking
Thanks dabrownman. The video to which I refer has SD, cracked rye, rye flour, sunflower seeds, flax seeds and barley syrup in the formula.
Song of the Baker ?
http://www.thefreshloaf.com/node/31758/my-first-danish-rye-rugbrot or this one
http://www.thefreshloaf.com/node/25463/my-version-healthiest-danish-organic-rye-bread-ever by
Breuer
It was only after I read dabrownman's first reply to my question that I re-read my post and realized the body of the text had disappeared.
www.youtube.com/watch?v=P7eLOtMzaGI is a video posted by Anders, who sounds Danish. He bakes more intuitively than with a formula I am confident I can reproduce.
It is a good practice to copy your work to your clipboard before hitting save on this site especially if you are making a long post - so when the Gremlin strikes you can just copy ti right back
The video is pretty good and the best way to learn to make this bread - no measurements needed - just go till it feels and looks right .
The 2nd recipe above will help you get close. I think a little WW and Whole Spelt in the mix will make for a better tasting and complex flavored bread.,
Happy rye bread baking
Here's a side shot of the same loaves; the one on your left was baked in a Pullman, the other on a pan from IKEA (Thanks MIniOven for posting an image of the pan)
from the outside.
from the outside - was the original.
Well done. it might be the photo but the crumb isn't as dark as i thought it would be?.
As I placed the loaves in the oven, it struck me that I'd forgotten the barley syrup. My understanding is that it darkens the crumb. I didn't think my dough would survive being scooped out of the tins to stir in the syrup. Your thoughts?
I have a CRAZY mixer for my weensy apartment and not an enormous amount of experience, but I can't fathom that many doughs would survive being pulled from the baking pan and mixed like that.
In essence, it would be a full knead. Or, with the cement we make with Danish rye, a full remix.
It cant be worth it for some syrup.