Rugbrød ( Danish Rye Bread )

By DK on Nov 30, 2007
Source : INTERNET

The next in line of my RSVP series is - Rye. The minute you think Rye, the first thing that pops into one's mind is the Rye Bread - so famous in Europe,Russia and Scandinavia. Its a popular crop in the areas with colder climates since it is such a hardy grain.

Rye flour has a lower gluten content and contains higher proportion of soluble fiber.

Benefits of Rye


  1. It is a good source of Vit E,Protein,Calcium,Iron,Phosphorous,potassium and some B vitamins.

  2. It is also high in fiber and is used as a nature's medicine for strengthening the digestive system.

For more information on Rye refer here I have this recipe - Danish Rye Bread which is a dark,dense and dry loaf.

This most importantly keeps well for a while.So leftovers are not a problem :)It is very good for sandwiches and we liked it with our soup too.No butter,No shortening,No egg,incorporating just health and taste!

Source : INTERNET
This most importantly keeps well for a while.So leftovers are not a problem :)It is very good for sandwiches and we liked it with our soup too.No butter,No shortening,No egg,incorporating just health and taste!
Basic Information
Prep Time: 1 to 2 hours
Cook Time: 30 min to 1 hour
Yield: Makes one 9X5 inch loaf
Ingredients
  • 1.5 cups whole wheat flour
  • 1 cup rye flour
  • 1/2 cup bread flour
  • 1 tsp salt
  • 1/2 envelop of fast rising dried yeast
  • 1 tbsp caraway seeds
  • 1 cup warm water
  • 1 tbsp molasses
  • 1 tbsp sunflower oil
Method
1

Combine the flours in a bowl along with salt and yeast.Keep 1 tsp of Caraway side for topping and add rest with the flour. Mix well.

Source : INTERNET
2

Make a well in the center and then add the water along with molasses and oil. Gradually incorporate the flour,adding water if necc. to make a soft dough. Turn the dough onto a floured surface and knead for 5 min until smooth and elastic.

Source : INTERNET
3

Shape it into a loaf,flatten lightly and place it on a greased baking sheet.Brush it with water and sprinkle the caraway seeds. Cover and let it stand in a warm place till doubled in size.

Source : INTERNET
4

Preheat the Oven 425F. Place the loaf in the oven for 30min or until its browned and tapping the bottom lets out a hollow sound.

Source : INTERNET
Be the first to showcase this recipe!
Your Name
Did you make this recipe?
Please click below to share your experiences while you were making this recipe. Thanks for your input!
8 Responses to “Rugbrød ( Danish Rye Bread )”
  1. Dhivya

    Thanks Rachel..am glad u liked it :)

    Wow Sunita! I am amazed that U have something left untried! :)

    Thank U Kribha (blush)

  2. Kribha

    I’m amazed at your baking skills. Truly am. Very nice rye bread. Keep it coming.

  3. sunita

    I haven’t tried making rye bread…looking at yours has definitely tempted me to do so…

  4. Rachel

    That is a lovely looking loaf there!

  5. Dhivya Karthik

    Hi Bee – I used dark Rye flour too although never tried it with Orange Zest! ONe good reason to make this bread again :)

    Thank U Siri :) :) :) :) :)

    Thanz sagari :)

  6. Siri

    U are one DARING BAKER Dhivi! I am not one yet. will drop by ur house sometime and learn how to bake such lovely, fluffy bread! and thanks for such sweet comment on my blog..:)))

    ~ Siri

  7. bee

    our favourite bread is rye bread – with dark rye flour. have you tried ading orange zest to rye bread? it’s awesome.

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
  • Never miss a single recipe!

Have a favorite recipe?

  • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!
Chefinyou