Danish Rye Bread

Submitted by Benthe Danish

"Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier."

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Yields: 2 1.75l loaf pan
• Serves: 40

ingredients

• 473.18 ml boiling water
• 200 ml bulgur, cracked wheat
• 330 ml dark beer
• 59.16 ml dry active yeast
• 315.37 ml buttermilk
• 29.58 ml liquid gravy browner or 44.37 ml cocoa powder
• 29.58 ml salt
• 946.36 ml rye flour
• 946.36 ml whole wheat flour
• 236.59 ml all-purpose flour
• 29.58 ml butter, melted

directions

1. Pour the boiling water into a very large bowl.
2. Add bulgur, let stand for 10 minutes.
3. Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
4. It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
5. Rye flour, whole wheat flour and all purpose flour.
6. Fill loaf forms ¾ of the way.
7. Cover with a wet dishtowel and let rise for 1 hour.
8. Dip a fork in a glass of water and prick the whole surface of the loafs.
9. Let rise for another hour
10. Bake on the middle rack 1 hour at 400 F (200 C).
11. Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
12. Brush top of bread with melted butter and wrap in dishtowel.
13. Place on baking rack on the counter to cool completely.
14. To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
15. To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.

Reviews

[lin18760]

We love this bread,I would give more stars if I could.I have been trying out many Danish dense breads,this is the best so far!We used to live in Denmark many years ago,and I got used to heavy rye[full corn] very thinly sliced open faced sandwiches.So thank you for posting your recipe,will make every week.

 

[briosgaid]

I finally made this! I can't really rate it since I'm not 21 and therefore couldn't buy beer (the closest thing I could think of to use is root beer - I know, I know, not even close to the same thing, and I don't recommend it because it messed with the flavor too much. Next time I'll get some one to buy me some). It's was a little too salty and I can't figure out why, but regardless, it's so much better than anything I've been able to find here. I'll definitely be making it again as soon as I run out - it's going to be a staple for me.

 

[Susie D]

I loved all of the different flours used in this recipe. My result was a very dense, but tasty bread. I was surprised at how much yeast is used. 4T seems a lot. Thank you for sharing your recipe! Made for Spring '08 Pick A Chef.