Danish Rye Bread Recipe - Allrecipes.com
Danish Rye Bread Recipe
  • READY IN 17+ hrs

Danish Rye Bread

Recipe by  

"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 Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    17 hrs 15 mins

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 More Reviews

Most Helpful Positive Review
Jan 25, 2008

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

 
Most Helpful Critical Review
Jul 11, 2007

This recipe does notmake any sense whatsoever. Need more direction!!!

 

13 Ratings

Aug 11, 2005

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.

 
Dec 28, 2005

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.

 
Sep 24, 2009

Excellant bread! Rye dough is supposed to be sticky and hard to handle thats what gives you the right texture. followed the directions with no problems at all. Were Danish and loved this recipe:)

 
Feb 23, 2008

I just made this for a Danish student visiting the states for a few months and it was a hit. The closest thing to her home bread! Thanks.

 
Jul 22, 2009

we love this bread. i use about half the water, and it comes out just great!!

 
Mar 21, 2006

Ingredient amounts, rising time and cooking time are all totally off on this recipe. Needs more flour, rising time and cooking time. My loaf was soggy, under-risen and undercooked.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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