Advice regarding Rugbrot (Danish Rye Bread)
Been lurking the forum a while now and need some advice. Anyone here make Rugbrot often?
I am using the recipe by
Nordic Food living:
Great, great recipe. Heavy equal amounts of flaxseed, sunflower seed, rye kernel and cracked wheat.
Started with a rye sourdough. It has been nice and lively since the first making of it. I have used and replenished it about 10 times so far. Still going strong.
Here are my questions:
1) There is no advice given about when to cut into/NOT cut into the bread. Does moisture need a certain amount of time to re-distribute before slicing? Anyone have advice on this/slicing?
2) Recipe calls for creating the wet "mash" overnight, then adding the flours/syrup/salt and letting rise another 1-2 hours. THEN pouring into bread tins and letting rise *another* 1-2 hours. Can someone explain the reasoning for such a long rise time in both my batter bowl and then again in the loaf pans? This is still a dense seed bread after all.
3) The wet "mash" of sourdough, water and grains/seeds stays overnight. This does soften the rye kernels well and plumps up everything (so nothing crunchy in the baking process), so no problem there but how much of this does add to the health of the bread? I'm not quite "sprouting" the seeds, but was curious why these steps
Anyone around that can explain the specific steps and why? This bread has a dark crusty finish.
Here is a picture of the final bread. It's a very lovely recipe but I have not quite mastered the steps after baking... storing.. cutting.. etc... any advice welcome.