cross-posted from: https://sopuli.xyz/post/19075354

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Fewer people at home this week, so I made a half recipe of my usual Soft French Bread (that’s what the recipe calls it) and baked it in a sandwich loaf pan. Forgot the egg wash but it’s still tasty!

Edit: here’s the recipe

• 230g warm water
• 1 Tbsp sugar
• 1-1/2 tsp salt
• 1 Tbsp oil (I usually use olive oil)
• 355g all purpose flour
• 1-1/8 tsp instant yeast
• Mix all ingredients in bread machine on dough cycle. Let rise until end of dough cycle. Shape into loaf and let rise 30 minutes. Bake at 375F for about 25 minutes.

Danish rye bread, known as "rugbrød," is a staple in Danish cuisine, renowned for its dense texture and rich, slightly tangy flavour. My recipe however is on the milder side and is probably more palatable to people from outside Denmark. This bread is packed with whole grains and seeds, making it not only delicious but also nutritious. Unlike lighter, airier wheat breads, Danish rye bread has a robust, chewy consistency that pairs perfectly with a variety of toppings. It's commonly enjoyed as an open-faced sandwich, topped with an array of ingredients such as cold cuts, cheeses, smoked fish, eggs, fresh vegetables, or simply just a good layer of butter. Whether for breakfast, lunch, or as a snack, Danish rye bread provides a satisfying and wholesome base for any meal.

I hope this recipe will work for you, and please let me know if the bread doesn't turn out well, as the recipe always works perfectly for me every single time. I buy flour at the local discount food store, but I've used many different brands, and it still works just as well.

Good luck and feel free to send pictures of your results.

Link to original post in danish

Everyday Rye Bread with Lots of Seeds

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Ingredients

the recipe is for a single loaf of rye bread fitting a 3L bread pan

• 10 g fresh yeast (3g dry i think)

• 3 dl buttermilk/kefir/yoghurt or whatever you have on hand.

• 5 dl water

• Juice of 1 lemon

• 12g salt

• 365 g rye kernels

• 200 g wheat flour

• 270 g rye flour

• 315 g additional seeds, mix as you like, e.g.

  • 90g flaxseeds
  • 90g sunflower seeds
  • 90g walnuts
  • 45g chia seeds

For the additional seeds, you can instead also use:

• A handful of cranberries
• Wheat kernels
• Pearl barley
• Chopped almonds
• Hazelnuts
• Oats

Mixing

Dissolve the yeast in the wet ingredients and then add the rest of the ingredients. Mix everything well for 10 minutes on the machine. If you don't have a mixer, you can stir it by hand in a large bowl with a wooden spoon/spatula. Then pour the dough directly into a 3-liter bread pan. After the dough is in the bread pan, smooth the surface with a wet spatula or fingers. If you like, you can sprinkle some seeds on top as decoration (I usually dont).

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Cold Rising

Cover the bread pan with an 8L plastic bag and an elastic band, or use cling film. Place in the refrigerator for 12 - 24 hours.

If you want to bake the same day, you can use about 15 g of yeast and let the dough rise at room temperature for about 2 hours instead, but be careful not to let the dough rise too much as it happens much faster than in the refrigerator. I generally discourage this as it gives the seeds and kernels less time to absorb the water. Cold rising in the fridge is preferable.

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Baking

Take the bread out of the refrigerator 1-3 hours before it is to be baked so it can come to room temperature and finish rising. Keep an eye on the dough and see how quickly it rises, so you can preheat the oven in good time. When the dough is ready, it should preferably go straight into the oven.

The dough is ready when there are 5-10 small pinhead-sized bubbles on the surface. This is not always visible as it depends a bit on the flour, but otherwise, 2 hours is usually enough. Generally don't let it stay for more than 2 hours, especially if you live in a hot climate.

Preheat the oven to 180 degrees and put the bread in when it is ready. No fan. Place the bread on the very bottom rack, as low as possible. Bake the bread for about 1 hour 50 minutes or until the internal temperature of the bread is 96-98 degrees.

Take the bread out of the bread pan immediately after it has finished baking and let it cool on a rack

Remember that ovens can vary, so if the bread, feels a bit soft on the bottom side and slightly under baked, give it another 5-10 minutes in the oven but this time leave it out of the bread pan. If you feel like it takes significantly longer than 1 hour and 40-50 min to bake maybe your oven is a bit colder than mine so raise the temperature 5 degrees next time you bake.

Wait with slicing and plastic baging the bread until it is completely cooled. It can take several hours. You can put a thin tea towel over it while it cools on the rack if you want a softer crust or to protect it a bit while cooling over night.

Enjoy.

Tips

Mix the dough in the evening and put it in the refrigerator until the next day. Then you can take the bread out when you get home from work the next day and bake it durring the evening and have it cool down over night.

When the bread is completely cooled, it can be sliced with a sharp knife (not serrated) and put in a bag in the freezer. When you want to use the bread, the frozen slices can easily be separated with a knife blade and a little push. The slices are toasted in the toaster and eaten warm.

If the bread is sliced on a narrow cutting board, it is much easier to put in a bag as seen in the picture below.

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@TDCN@feddit.dk made a post on Feddit.dk a while back about an easy recipe for traditional danish rye bread or rugbrød. So I tried it, as I've never tried baking rye bread myself before (usually just get it in the store).

Rugbrød is extremely common in Denmark and most people eat it every day or at least very often. It is used for the traditional smørrebrød, but mostly it is eaten more casually for lunch. It's a very dense, dark and filling bread and not sweet, making it quite healthy in general. You definitely don't need more than a few slices with toppings to feel sated.

The recipe was indeed very easy. It mostly consists of rough rye flour and lots and lots of whole grains and sunflower seeds. I didn't follow it exactly, but I ended up with a good result regardless.

Prior to baking: !

Slices: !

It's a super delicious bread! Doing it this way, you also have a lot more bread than the usually smaller packages you get in the supermarket.

First try at making hot dog buns today. Next time I’m definitely going to do 8 buns instead of 6. Other than that, do you have any tips or tricks to shaping them?

What's the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞

Before cutting:\ !

Slices:\ !

My second attempt at 80% hydrated bread and this time I used some flour additives or baking aids or whatever you call them, to get to a higher protein percentage. Specifically (links are to the Danish site where I bought the stuff):

• 400g flour (12% protein)
• 25g gluten (81% protein)
• 25g dried soughdour for extra taste (13% protein)
• 15g baking enzymes for larger volume (30% protein)

That's a total dry mass of 465g, of which 76g is protein, so roughly 16% protein. With 80% hydration, that's then 372g of water. And then I added 15g of fresh yeast or something like that (not sure if fresh yeast should be counted as dry or wet 🤔).

I think the bubbles are bigger this time than in my last attempt, so I guess the additives made a difference! :D

I still want to try using the additives for pizza dough, but that will wait a few weeks.

edit: To those asking, tastes good, but slightly underproofed.

Haha for to say feeling pretty great. These are the loafs I mentioned that I am now being paid to make. Small batch of 4 in total. Should know by Monday how they sold over the weekend rush.

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Hi all. I bring in pretty much every loaf I post here into my work. Work for a decent sized corp so it gets devoured quickly. One of the people who works there has offered me a part-time position to make custom breads for his family owned restaurant. Starting with those mini taro+matcha loafs.

I took it and start on Tuesday evening. No idea how far this is going to go, it felt really good getting that offer.

Would like to thank the community for putting up with my experiments, failures, and offering feedback and ideas.

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Yeah the stuck together. It came out well I think the matcha needs something to balance it like seeds and I should use more taro next time.

Mixed and did first rise in my bread machine

Recipe

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Green = matcha

Red = paprika and beet

Yellowish = peanut butter

Deep Brown = cinnamon

I never tried so high hydration before and I was very pleased with the large bubbles! :D

Before cutting: !

Slices: !

Forgot to post it yesterday. Came out pretty good

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Each braid had a light jam filling in it. Braiding was a bit of a challenge. It however was worth the effort. So guess I got a new thing to explore, since spice painting is figured out, and that is fillings.

I am really struggling moving over from counter bulk rises to fridge ones. This is my first attempt with a braided bread. 6 hours in my refrigerator and ended up adding an hour during second rise. Tastes great but I haven't gotten the process down yet.

Someone snuck a slice before I could get the photo

Nuts: almond + walnut ground up Wash: olive oil, egg, milk, and honey Add-ons: 3.5 tablespoons of peanut butter powder, some chocolate chips, and 50 grams almond flour Spice painting: cinnamon on one side and peanut butter on the other

On a personal note I am thinking about 18 more braided loads before I move on to other bakes.