Danish Rugbrød

(Melissa) #1

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(Alice) #2

Having searched local health food stores for rye berries to no avail, I have followed advice given to vary recipe so long as volume is honored in the three categories. I converted to wheat base using sprouted wheat flour and wheat berries (cooked al dente). Result in dough was lovely. Room temp rise and frig rise went well. Now in the oven. I am expecting a different flavor profile…milder but nutty. But expect it will be delicious! Excellent article and recipe. Thank you.

Out of the oven. Smells lovely, but article says wait 24 hrs before slicing.

(Melissa) #3

That is beautiful! I’m glad the volume-per-ingredient-category strategy worked and you could make the recipe with your inventory. I’m sure you created a completely unique and delicious bread. Cooking the wheat berries is a neat idea.

Rye flour is the ingredient that does best with a 24 hour set, and since you used other flours, I’d say dig in.

(Circe Link) #4

When I fist saw this post I knew I was gonna have to try this one!

The whole recipe is wonderful and I am in love with the Pullman Pan!
I’ve been obsessively using it for all my whole wheat since I got it, glad it was on the provisions list.
I found the temperature in my oven to hot to maintain 425 for more than 30 minutes. So I used the Pullman lid after about 45 min as it looked like I might be getting too dark, and I turned the temperature down to 350 for another hour. At 200 degrees I took it out and let it cool about 19 hours.

The results are marvelous and I look forward to tweaking the recipe to my pantry, which I kinda already did, as I skipped the chia, added amaranth instead. I also used Buttermilk and Barley Malt options instead of the Kefir and other sweeteners. And I think next time I’ll use either more Buttermilk, as a non drinking household fetching dark beer was the most out of the way item I had to get. I did have to order online the Rye Berries, but that was pretty easy, but sad my local health food store no longer carries them. All in all I will be baking this loaf for years to come! Thanks so much!

(Paul) #5

Really beautiful looking loaf.

(Melissa) #6

You’re welcome!
I hope to try it with buttermilk and barley malt at some point too.
Your bread looks beautiful, and with that avocado… :ok_hand:

(MieshaNeveu) #7

Looking so yummy. Would you like to share recipe with us.

(racedeno) #8

Hi. I found this recipe a few weeks ago. This is my first loaf I’ve ever baked so I’m a complete novice. After a few failed attempts, I made some sourdough starter and just got this recipe going. I’ve gotten past the bulk fermentation step but it hasn’t gotten stringy after 5 hours. Would more time help, or should I try a new batch?

(Melissa) #9

Definitely let it go longer. If after 12 hours, it’s unchanged, I’d mix in 1 tsp of baking soda and bake it. The ingredients are too precious to waste. :slight_smile: