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
Simple 100% Whole Grain Rye Sourdough Bread
A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with fresh, whole grain rye flour. It couldn’t be easier!
I hope you enjoy the video. Please let me know in the comments if you have any questions or feedback to share. This recipe is designed to be very simple and straightforward, a great one for beginners! Please feel free to change it to suit your own tastes and needs. For example, you can use less water to make a firmer, free-form dough, or add some sunflower or pumpkin seeds to make a Danish Rugbrod style loaf. The possibilities are endless :)
The recipe is written out below. Feel free to visit me sometime on my Elly’s Everyday Facebook page (lots of recipes posted there)
Or on Instagram @ellys_everyday
RECIPE
600g finely milled whole rye flour, unsifted (the whole grain)
600g water (perhaps use a bit less than I did, but if you're adding lots of seeds then the high water amount will work quite well).
1 - 2 tsp blackstrap molasses (dissolved in some of the water)
1.5 - 2 tsp salt
130g sourdough starter (whole wheat or rye would be ideal).
Mix flour and salt. Mix water and molasses and add to flour. Add in starter and mix until it's all well incorporated. It's a thick, clay-like batter.
Ferment the dough until it rises (this could take anywhere between 4 and 8 hours, depending on the temperature of your home. Mix it again and scoop into a greased loaf pan. Wait for it to rise again then bake at 220°C for 45 minutes. Wrap the finished loaf in a towel to steam the crust as it cools, and wait at least 12 hours before cutting.
This loaf keeps very well and actually gets better after a couple of days! The loaf is quite moist initially, but this evens out after a couple of days. Ideally, you would store this bread for 24-48 hours before cutting.
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Danish Rye Bread Recipe | EU Politics Explained by Baking Danish Rye Bread
Some things are easier done than said. This also applies to baking and especially to this Danish rye bread! EU Commissioner Margrethe Vestager talks with Grorg Matthes about Bread Baking, Sour Dough and the links to EU policies.
In our series Baking Bread, EU correspondent Georg Matthes bakes 28 loaves from 28 EU countries and spices his baking instructions with typical anecdotes about each country.
#BakingBread #BreadRecipe #DanishBread
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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.
100% Rye Bread with Sourdough - No wheat added! ✪ MyGerman.Recipes
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 - Original
Danish Rye Bread Recipe
Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water
Ingredients for rye bread (preferably organic):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)
I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!
Please comment and share with your friends!
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Update - September 2015:
If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.
I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.
Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.
I hope you find these tips useful and keep baking and enjoying the bread!
Thank you, Anders
How to Make Danish Rye Bread (Rugbrød) At Home!
Full recipe with ingredient amounts and steps here:
This recipe yields a delicious, seeded rye bread that works well for traditional Danish smørrebrød (open-faced sandwiches). Our favorite combinations of toppings include pickled herring and onions, mackerel in tomato sauce with cucumber, and liver pate with pickled beets!
Let us know if you make our recipe by leaving a comment down below!
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#ryebread #danishbread #danishryebread #rugbrød #danish #smørrebrød #openfacedsandwiches