Danish Rye Bread

Danish Rye Bread

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"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

17 h 15 m servings 172 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

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

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

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

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 ...

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.

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:)

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.

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

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

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.

The bread was delicious! The only thing is I put it on a cook sheet like the recipe said and it ended up being very wide and only about 2 inches high. Next time I'm going to put it in a loaf p...