Discover the heart and soul of Danish cuisine with Adam Aamann's irresistible Rye Bread, or Rugbrød, a staple that embodies the essence of comfort and tradition. This dense, flavorful loaf is not just bread; it's a culinary experience that transports you straight to the charming streets of Copenhagen. With a perfect balance of nutty rye and a hint of sweetness from honey, this recipe promises to delight your taste buds and elevate your meals. Are you ready to impress your family and friends with homemade bread that’s as wholesome as it is delicious? Let’s dive into the art of making this classic Danish treat!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Danish
Serves: 1 loaf
Ingredients
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 1/2 cups water
- 1/2 cup sourdough starter
- 1 tablespoon salt
- 1 tablespoon honey
Instructions
- In a large mixing bowl, combine 2 cups of rye flour and 1 cup of all-purpose flour. Mix the flours together until they are well combined.
- In a separate bowl, mix together 1 1/2 cups of warm water (around 100°F or 38°C) and 1/2 cup of sourdough starter. Stir gently until the starter is fully dissolved in the water.
- Add the wet mixture to the dry flour mixture. Use a wooden spoon or spatula to combine the ingredients until a shaggy dough forms.
- Sprinkle 1 tablespoon of salt and 1 tablespoon of honey into the dough. Mix thoroughly to ensure the salt and honey are evenly distributed throughout the dough.
- Once the ingredients are well combined, cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for about 30 minutes. This allows the flour to hydrate and the gluten to develop.
- After the resting period, knead the dough in the bowl for about 5 minutes. The dough will be sticky, but try to incorporate as much flour as possible without adding too much additional flour.
- Transfer the dough to a lightly floured surface and shape it into a loaf. Place the loaf into a greased 9x5 inch loaf pan. Smooth the top with a spatula or your hands.
- Cover the loaf pan with a kitchen towel and let it rise in a warm place for about 30-40 minutes, or until the dough has risen slightly and is puffy.
- Preheat your oven to 400°F (200°C) while the dough is rising. This will ensure the oven is hot and ready for baking.
- Once the dough has risen, place the loaf pan in the preheated oven. Bake for about 60 minutes, or until the bread is deep brown and sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
- Once cooled, slice the rye bread and enjoy it fresh, or store it in an airtight container for up to a week. This bread pairs beautifully with butter, cheese, or as a base for open-faced sandwiches.
Tips
- Use Fresh Ingredients: Ensure your sourdough starter is active and bubbly for the best rise and flavor. If you're using a store-bought starter, check the expiration date for optimal results.
- Temperature Matters: When mixing your water with the sourdough starter, aim for a warm temperature around 100°F (38°C). This helps activate the yeast and encourages fermentation.
- Knead with Care: The dough will be sticky, so avoid adding too much extra flour while kneading. Instead, use a bench scraper to help manage the stickiness and incorporate more flour as needed.
- Perfect Rising Environment: For the best rise, place your dough in a warm, draft-free area. You can even turn on your oven to the lowest setting for a few minutes, then turn it off and let the dough rise inside.
- Check for Doneness: To ensure your bread is perfectly baked, tap the bottom of the loaf. If it sounds hollow, it’s ready! If not, give it a few more minutes in the oven.
- Cooling is Key: Allow the bread to cool completely before slicing. This helps the texture set and prevents the bread from becoming gummy.
- Storing Your Bread: To keep your Rugbrød fresh, store it in an airtight container at room temperature. It also freezes well, so consider slicing it and freezing portions for later enjoyment!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
