Danish Lunch Sourdough Rye Bread
Danish Lunch Sourdough Rye Bread

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, danish lunch sourdough rye bread. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Danish Lunch Sourdough Rye Bread is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Danish Lunch Sourdough Rye Bread is something that I’ve loved my entire life. They are nice and they look fantastic.

This is a recipe for probably the most famous type of bread in Denmark. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread. It is actually pretty easy to make a homemade rye bread - it only requires some patience.

To get started with this particular recipe, we have to first prepare a few components. You can cook danish lunch sourdough rye bread using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Danish Lunch Sourdough Rye Bread:
  1. Take 200 ml chopped rye kernels
  2. Prepare 200 ml cracked wheat
  3. Prepare 200 ml sourdough (the wet kind)
  4. Take 400 ml water
  5. Take 1 tbsp salt
  6. Make ready 200 ml wheat flour
  7. Prepare 200 ml rye flour

It's a staple of Danish cuisine and you will find this at any lunch and even at our celebration lunches that we eat for Easter and Christmas. Which includes other Danish specialties like liver pâté, pickled hering and flæskesteg. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff.

Steps to make Danish Lunch Sourdough Rye Bread:
  1. Soak the kernels, cracked wheat, and sourdough in water overnight
  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
  3. Let it ferment for a few hours
  4. Move to a baking tray with a lid
  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
  6. Take the lid off after 45 mins and bake without for the remaining 15

You can also toast it and eat it with cheese for breakfast if you're a real rye lover. When I first baked my rye bread, my dough rose high enough in my loaf pan. Let the freshly baked sourdough danish rye bread cool on a wire rack until it is at room temperature then wrapped in film or parchment paper. Rye bread is a big part of our everyday food at our house. It probably is in most danish families.

So that is going to wrap it up for this exceptional food danish lunch sourdough rye bread recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!