Breads, Doughs :: Danish Rye Bread

"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." Original recipe yield: 1 loaf.

INGREDIENTS:

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.

Rating: 0/0

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