Original recipe yields 12 servings
Based on a 2,000 calorie diet
I am from denmark and i have not tryed this recipe, but i just want to say that ryebread are normally made in a mould. it is usually so wet a dough that you can knead it. hope this helps
This bread is a very good rye bread, and my husband gave the taste a 5, but they don't tell you to add enough flour. I added 2 more cups of all purpose flour, and that still wasn't enough, but ...
Excellent rye bread recipe! I added sun flower seeds for that extra crunch. The dough was rather wet, but the baked bread was fine. Keeps for a long time after baking and can be frozen too.
Excellant bread! Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. followed the directions with no problems at all. Were Danish and loved this recipe:)
I just made this for a Danish student visiting the states for a few months and it was a hit. The closest thing to her home bread! Thanks.
Ingredient amounts, rising time and cooking time are all totally off on this recipe. Needs more flour, rising time and cooking time. My loaf was soggy, under-risen and undercooked.
The bread was delicious! The only thing is I put it on a cook sheet like the recipe said and it ended up being very wide and only about 2 inches high. Next time I'm going to put it in a loaf p...