However, I can recommend the What size bread pan do you use? The gravy browning is only to give the rye bread a little darker color. I really enjoy hearing that you like the recipe. I'm just happy that you also like the recipe :-)I happy that you like the recipe. Are you sure about the temperature in the oven?Hello, I went to Denmark and absolutely loved your bread. Thanks!You don't have to use the exact same bread size pan as I am using. many nice recipes that I want to try. I'll do the last feeding just as I soak the seeds and grains.I build up the starter from the moment I make bread and after a few days, when it looks like two cups or so, I put sourdough in fridge. That is a mistake from my side - I always convert the volume to weight when I cookthis looks like the bread I always used to bake, I am German, and this is my all time favorite bread.I have been married to a Dane for 36 years and lived in DK for 4. This is my low-key technique.I've been experimenting, and I've found that my bread needs to reach at least 205 degrees Fahrenheit internal temperature, and today I took it out at 209 degrees and it was beautifully caramelized on the outside!Can you please inform me if you remove the bulk or part of the first days starter and continue doing through the seven days? I plan to make the bread soon. First of all: Thanks so much from this receipe!Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps.I couldn't get all the ingredients here in Uruguay (rye kernels, gravy browning) so I made a couple of local modifications but the result is soooo good! Thanks for the tip :-)now if I could get the Karry Salat right, now that would be a win!As of now, I don't have a recipe ready for Karry Salat. Yes, you are absolutely right. The crumbliness WAS largely confined to the "top." Rapper and television personality who has won fans with songs like "You Look Pretty" and "Must Be the Money."
That is not so easy for a German! It worked perfectly, even if instead of cracked wheat (I did not have it) I used coarse bulgur, and instead of the proper syrup I used treacle (I live in England).
However, I believe that it's also possible what you are describing.HI Kim I tried your recipe ,my bread came out still very moist in the middle and the bread is very heavy to pick up ,I would love to get this right please helpHi. I didn't, but re-reading the recipe, I might have misunderstood. If you are looking for a completely flour-free bread, then I can recommend my Hi. In Denmark use normally use decilitre (dl) or sometimes milliliter (ml).
I don't aim for a internal temperature. Get full address, contact info, background report and more! Which would be better to use? I'm going to make this bread later this week (making the sourdough now!) Regarding the 'gas-issue' it's not a problem that I've heard about before.
I hope that it will turn out great.I am curious what size pans you use.
My only problem is making enough to keep up with the demand. Because my tin is large and long it will take all of the mixture (I bought it in Denmark and is a Rugbrod tin). I guess you can use any kind of brown food coloring as a substitute.I'm sorry about this problem. I don't know but I think it might work. Not sure of the way this site works, but I've just baked a loaf of this rye bread with seeds etc. Since the bread came out perfect, the next time I used my own weight measurements.Thank you for the recipe. I would guess the rest of the bread is denser too.You recommend letting the bread rise covered with "plastic foil".
I normally add the sour dough as described in the recipe. Is this an acceptable substitute? One decilitre is about 50 grams (2 oz). Come go shop for me!! Been really getting into cooking from my heritage which is Danish/German and this bread recipe was by far the best and believe me I was looking! Outside Denmark, there are different varieties of this bread. Do you ever bake the bread in a Pullman loaf pan with a lid?I normally use my 35 x 14 x 6 centimeter loaf pan (14 x 5.5 x 2 inch).
Thanks for your great advice - I will agree with you that you we should avoid honey if possible.
Again, I'm sorry to hear about the bad result.
Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough. I love the Danish breads, especially the breakfast breads, they are so hearty and filling keeps me going until lunch time.Hi Linda. Thank you!Then I can believe your husband love this Rye Bread. I am always using the same and very simple instructions for my sourdough. It was terrific, very sour.I have made this bread several times and t's fabulous.
This is why I prefer weight measures.Also, if you use %ages, then aim for 1.5 - 2% salt (that is if flour total is 1 kilo) then salt should be about 15 grams.The amount of salt is so personal!
Now THAT is real bread! Which flours have you tried? it works regardless, I think, as with all those grains etc the sourdough gets pretty active.I'm happy that you like the recipe. Many thanks for responding--and for a recipe that should make Lagkagehuset blush. I just converted your formula into grams. My boyfriend's mom bought the ikea mix bread and I was looking to do something similar and it indeed was. :-)You can also use instant espresso powder for color. Another idea is to add psyllium husk and chia seeds to make the dough more bready?This certainly breaks the convention of the traditional rye bread. I saw you mentioned using honey to accelerate the fermentation.
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