How To make Scandinavian Rye

Icelandic Rye Bread - The Sweet - ICELAND FOOD CENTRE #02

In this part one of our Ryebread series we are looking into a few different types of Icelandic sourdough!
Check out the blog for the method and background of this dish!


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Recipe:
3 cups rye flour
1 ½ cups whole wheat or all-purpose flour
2 ½ tsp baking soda
1 tsp salt
750ml kefir
1 cup golden syrup

All degree's are in Celcius.

Music by Joakim Karud

SOURDOUGH Ryebread 100% Whole Grain

Here's an instructional video on how to make a classic danish ryebread.

Recipe for 1 bread.

Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough

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Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)

Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.

Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)

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Rugbrød: The Ultimate Guide to Danish Rye Bread

Danish rye bread: Rugbrød
For the pre-soak you need the following ingredients:
- 150g cracked rye grains
- 100g sunflower seeds
- 40g sesame seeds
- 100g sourdough
- 175g dark beer

In the evening, mix all the ingredients and let them ferment at room temperature overnight.

For the main dough you need:
- The pre-soak
- 155g rye flour
- 155g water
- 16g salt

Mix all the ingredients and put them in a (greased) loaf pan. Leave to ripen at about 15-20°C until the evening.

In the evening put in the oven and bake at 165°C for 1:15h.

After baking, let the bread cool briefly and remove it from the loaf pan. If you can touch it with your hands, put it in a ziplock bag while it is still warm. Put it in the refrigerator. The next day or better after 24h only cut and enjoy.

How To Make Homemade Danish Wholegrain Rye Bread - Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day. I grew up eating rye bread with our sandwiches every day for lunch. Below is our recipe to make the Danish Wholegrain Rye Bread - Fuldkornsrugbrød
Ingredients:
Makes 1 bread
•2 cups water
•1 cup wholewheat flour
•1 cup rye flour
•1 cup chopped rye kernels
•1/2 cup sourdough
•1/2 cup sunflower seeds
•1/2 cup flax seeds
•1 pkg yeast
•1 tbsp dark molasses
•1 tsp salt
For recipes & instruction see our blog
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What is your favorite topping on rye bread? ... jam, honey, cheese or something else? Let me know in the comments!
soxo,
Karen Grete and Heidi

We hope you enjoyed the wholewheat rye bread video! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Flatbraud - How to Make Icelandic Flatbread
*Sourdough Rye Bread with Spelt Recipe
*How to Make Sourdough Starter
*Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe
*Rugbrød Drys - Danish Rye Bread Sprinkles
*Honey Ginger Cake Recipe - Honning Ingefær Kage Opskrift
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*How to make St Lucia Buns - A Swedish Saint Lucia Saffron Bun Recipe - Lussekatter
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*Jansson's Temptation A Swedish Christmas dish - Janssons Frestelse
*How to make Swedish Sour Cream Cucumber Salad with Dill. svensk gurksallad.
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to make Danish Cucumber Salad (Agurksalat)
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
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Sourdough Limpa Bread Recipe | Swedish Rye Bread | Foodgeek Baking

Today I am showing you how to make a sourdough limpa bread recipe. It's an absolutely delicious bread with 100% rye flour, syrup and some wonderful warm spices.

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In this video:
Bowls:
Pullman Loaf Pan (medium):
Danish Dough Whisk:

Essential Sourdough Baking Tools:

Baking Vessels:
Brovn (glass dome):
Cast Iron Combo Cooker:
Pyrex (or equivalent) glass dish:
Enameled Roaster:
Challenger Bread Pan:

Lames/blades/scoring:
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Starter:
Jars for your starter:
Small spatula for starter:

Banneton/proofing baskets:
Round Proofing Baskets:
Oval Proofing Baskets:

Bowls:
Rosti Bowl (used in video):
Bowl:

Bread Knife:
Awesome Bread Knife (used in video):
Good Bread Knife:

Gloves:
Heat resistant gloves:

Baking pans:
Pullman Loaf Pan (small):
Pullman Loaf Pan (medium):
Loaf Pan (medium):

Miscellaneous:
Lodge Cast Iron Skillet:
Mockmill Grain Mill:
Bench Scraper:
Baking Steel:
Flour shaker:
Spray Bottle:
Pizza Peel:
Brød & Taylor Proofer:
Silicone Spatula:
Stand Mixer:
Wire Rack:
Precision Scale:
Danish Dough Whisk:

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EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)

EASY SOURDOUGH RYE BREAD (SCANDINAVIAN STYLE)

12 hours before mixing

400 g Rye Berries (grain)
700-800 g water
Mix and Soaking for 12 hours

Measure up
200g dark rye flour (Safe for the day after)
Then make the the beginning of the rye dough

700g Water
300g Rye starter
600g Dark rye flour
25 g Roasted barely
35g salt

Mix all the ingredients together in your mixer to create the dough.
Scrape excess dough from the side of the mixing bowl to prevent a crust
from hardening. Cover the bowl with saran wrap and place a kitchen towel
over it. Let it sit at room temperature for 12 hours

The next day, strain the excess water from the rye berries, mix with the
dough and the rest of the rye flour in a mixer..

Spray your bread forms with non-stick oil and fill in the dough. Poke the
dough with a spatula to get out the air bubbles. Let the dough sit in the
bread form in a warm place for 2-3 hours before baking.

Preheat the oven to 345°Ff and bake for 1-1.5 hours. Check the internal
temperature of the bread with a thermometer to read 206-208°F.

When the temperature is reached, remove the bread and wrap with a
kitchen towel for 2 hours before eating. The bread will be best the
next day.

Chapters:
0:00
0:07 Montage
0:50 Intro to Rye bread
1:00 Soaking the rye berries
1:32 Grinding the rye
3:39 Mixing the first part of the dough
7:26 12 Hours later
8:18 Mixing the second part of the dough
10:36 Filling the bread forms
12:05 proofing the dough
13:20 Left over dough
13:48 Poking the dough
14:30 Baking the Bread
16:16 Taking the bread out
17:39 Packing the bread
17:59 Cutting the bread