Danish Rye Bread

Danish Rye Bread

12 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    17 h 15 m
KNUDR
Recipe by  KNUDR

“This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.”

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

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Directions

  1. In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
  2. In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
  3. In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

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Reviews (12)

Rate This Recipe
whiteedk
30

whiteedk

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

laurabora
27

laurabora

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 I was tired and swollen and cranky (95 degree weather while 8 months pregnant will do that) so I said oh well and threw it on the pan in the best loaf shape i could get it and figured it was a lost cause. If you are going to put the dough in a 9x5 loaf pan ...or 9x7 or what ever size the 9 inch loaf pan is, it will make 2 loafs instead of 1. Anyway, will make this again, but will make sure I add more flour.

JBACHFRO
21

JBACHFRO

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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