Rugbrod (Danish rye bread)

Despite lots of heavy food, sugar, alchohol and grey winters the Danes are a surprisingly healthy bunch.  Their legendary rye bread has a lot to do with that. Makes 1 loaf or multiply quantities by 2.2 for two.

25g strong bread flour
25g rye flour
30g natural unsweetened yoghurt
20g warm water
1/8 tsp active dried yeast

Mix together with a wooden spoon, cover and leave to ferment at moderate temperature for at least 12 hours.

To feed the starter:
25g strong bread flour
25g rye flour
50g cold water

Mix into the starter with a wooden spoon, cover and leave a further 12 hours. You now have 200g of sourdough starter; use 100g for the recipe and keep 100g in a covered container in the fridge. Feed the starter every 10 days to keep it going, or with the above amounts again when you want to make more bread.

Soaked grains:
215 whole rye
75g sunflower seeds
75g linseed
15g salt
340g cold water

Once the starter is on its way you will be ready to make the bread. First soak the grains for 16-24 hours.

The dough:
200g strong bread flour
80g rye flour
10g molasses
100g sourdough starter
150g water at 30’C
1/4 tsp active dried yeast
75g grated carrot
soaked grains
50g sesame seeds

Place all except sesame seeds in a mixer with a dough hook and run at slow speed for 10 mins. The dough will be stiff.

Grease a loaf tin with butter, put in the dough and squash down with your knuckles or a spatula dipped in water until smooth. Sprinkler sesame seeds on top. Cover loosely with clingfilm and allow to rise for 2 1/2 hours. Preheat oven to 250’C.

Remove film, place in oven and immediately lower temperature to 180’C and throw several ice cubes into the bottom of the oven to create steam. Bake for an hour until the internal temperature is 95’C measured with a probe thermometer.

Remove, stand for 5 minutes, turn out, wrap in a tea towel and leave on a wire rack to cool for at least 4 hours to allow the bread to ‘set’.

Will keep for a week out of the fridge if wrapped in a damp cloth within an airtight bag.

Runsheet if baking during the week over 2 days:
Day 1, morning – begin starter
Day 1, evening – soak grains
Day 2, morning – feed starter
Day 2, afternoon – make dough and and set to rise
Day 2, evening – bake and turn out

Source: Murray in The Listener

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s