READY IN 17+ hrs

Danish Rye Bread

Read Reviews (11)

"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." — KNUDR

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.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 17 hrs 15 mins

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

—whiteedk

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Most Helpful Critical Review

Jul 11, 2007

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

—mousey

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12 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.

—laurabora

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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.

—JBACHFRO

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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:)

—minette

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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.

—tstraw

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Jul 22, 2009

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

—aviva

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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.

—DOMSMUM

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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
482 mg
19%

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

Nutritional Information

Danish Rye Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 172
** Calories from Fat: 7

% Daily Value *
** Total Fat 0.8g 1 %
** Saturated Fat 0.1g < 1 %
** Cholesterol 0mg 0 %
** Sodium 482mg 19 %
** Potassium 153mg 4 %
** Total Carbohydrates 37.2g 12 %
** Dietary Fiber 5.5g 22 %
** Protein 4.8g 10 %
** Sugars 2.8g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 14 %
** Thiamin 21 %
** Niacin 20 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.