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Danish Rye Bread

SUBMITTED BY: KNUDR

"This popular bread is used in Denmark for open face sandwiches; must be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	30 Min
COOK TIME	45 Min
READY IN	17 Hrs 15 Min
Original recipe yield 1 loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
1/2 cup warm water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour (optional)

DIRECTIONS

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.
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.
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.
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

Reviewed on Aug. 11, 2005 by laura.bora

This bread is a very good rye bread, and my husband gave the taste a 5, but they don't tell... MORE

Reviewed on Dec. 28, 2005 by JBACHFRO

Excellent rye bread recipe! I added sun flower seeds for that extra crunch. The dough was... MORE

Reviewed on Mar. 21, 2006 by DOMSMUM

Ingredient amounts, rising time and cooking time are all totally off on this recipe. Needs... MORE

Reviewed on Feb. 23, 2008 by tstraw

I just made this for a Danish student visiting the states for a few months and it was a hit. ... MORE

Reviewed on Jan. 25, 2008 by whiteedk

I am from denmark and i have not tryed this recipe, but i just want to say that ryebread are... MORE

Reviewed on Jul. 11, 2007 by mousey

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