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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!
  • Cook time:
  • Prep time:
  • Yields: 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.

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.

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.

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.

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10 Comments

By E.A.T World: Fastelavnsboller and Rugbrød (Denmark) on Mar 8, 2015

[…] never liked rye bread. I think the problem was the sourdough, not the rye itself, because I used this non-sourdough recipe (with flax seeds instead of caraway seeds) and now I am hooked! Oprah is to […]

By E.A.T World: Fastelavnsboller and Rugbrød (Denmark) | Wing It Vegan on Mar 8, 2015

[…] never liked rye bread. I think the problem was the sourdough, not the rye itself, because I used this non-sourdough recipe (with flax seeds instead of caraway seeds) and now I am hooked! Oprah is to […]

By Dhivya on Dec 10, 2007

Thanks Rachel..am glad u liked it :)

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

Thank U Kribha (blush)

By Kribha on Dec 3, 2007

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

By sunita on Dec 1, 2007

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

By Rachel on Dec 1, 2007

That is a lovely looking loaf there!

By Dhivya Karthik on Nov 30, 2007

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 :)

By sagari on Nov 30, 2007

nice pics

By Siri on Nov 30, 2007

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

By bee on Nov 30, 2007

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