How To make Danish Rye Cereal
1 c Whole rye berries, unprocess
2 ts Ground cinnamon
1 t Caraway seeds
1 tb Vanilla extract
3 c Water
1/4 c Raisins
Ricotta cheese
optional Sugar :
optional
Combine all ingredients except raisins, ricotta and sugar in saucepan; mix well. Heat to a boil. Reduce heat to simmer and cook, covered, for 1 hour. Stir occasionally; add more water, if needed, to prevent scorching. During last 15 minutes of cooking time, add raisins. Top each serving with a dollop of ricotta cheese and sugar, if desired. Source: Chicago Tribune, January 15, 1997
How To make Danish Rye Cereal's Videos
Easy Overnight Danish Rye Bread (Rugbrød)
An easy (no sourdough) recipe for Danish rye bread (rugbrød).
Danish Rye Bread (Rugbrød)
Try this recipe for at traditional Danish Rye Bread (Rugbrød).
Find the recipe here:
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A pure German rye bread that has no wheat flour! Very rustic and delicious - a must try! ???? Recipe link below
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Danish Rye Bread Recipe
Total Time: At least 2 days
Ingredients
• 2 cups lukewarm water
• 2 teaspoons dry active yeast
• 2 tablespoons sugar
• 2 1/2 cups dark rye flour
• 3/4 cup all-purpose flour
• 1 3/4 cup cracked rye berries
• 1/2 cup whole rye berries
• 1 1/4 cup whole flaxseeds
• 1 1/3 cup sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds
• 3 teaspoons salt
• 1 cup of full cream milk
• 1 cup buttermilk or kefir (vegan: 1 cup almond milk mixed with 2 tablespoons cider vinegar) (I often use homemade kefir in place of buttermilk)
• Traditional rolled oats for sprinkling
Method
1. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy.
2. Combine all the dry ingredients in the bowl. Add the yeast mixture, milk and buttermilk. Stir to combine.
3. Knead the bread for up to 10 minutes. The dough will be very sticky and not remotely malleable.
4. Put dough into a very large non-metallic bowl with plenty of head space (the dough will bubble up).
5. Cover loosely with plastic wrap and let it rest in a warm place for 24-48 hours (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed).
6. Line a bread loaf tin with baking paper. Preheat the oven to 175 Degrees Celsius.
7. Brush the top of the dough with water and sprinkle over with the rolled oats evenly
8. Bake on the middle rack for 100-120 minutes or until the center is done and not sticky.
Danish Sourdough Rye Bread ii Rugbrød II Sourdough Starter
Danes are known for their rye bread, which is called Rugbrød. This bread is considered by Danes to be healthy bread. Rugbrød bread is a big part of our everyday food here in Denmark and probably in most danish families. We eat it for lunch, in the lunch boxes, sometimes for quick dinner, and special occasions like Christmas lunch or Easter lunch. ????
This recipe will make 1 medium-sized rye bread (26x11.5x7.5cm). You can also make 2 smaller loaves with this recipe, using smaller loaf pans. You decide how big you want your rye bread to be. Just remember to fill the loaf pan about 2/3 full, so there is still room for the dough to rise. ????
For the written recipe and quick tips, please click this link here:
For a single loaf, you will need:
For the soaker/kernels
200 grams cracked rye kernels (adjust if you want more kernels)
300 grams hot water
For the pre-dough
125 grams sourdough starter 100% hydration
100 grams rye flour
50 grams bread flour
350 grams water, lukewarm
For the main dough
All the pre-dough
All of the soaker/kernels, drain the excess water
330 grams rye flour
130 grams bread flour
200 grams water, lukewarm
20 grams salt
50 grams dark sirup
ENJOY AND HAPPY BAKING! ????
Paula ❤
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The Best & easiest Danish ????????Rye Bread Rugbrød” recipe EVER- Nordic Food- Denmark
The Best & easiest Danish ????????Rye Bread Rugbrød” recipe EVER- Nordic Food- Denmark
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