Watch this healthy and delicious Danish rye bread recipe. It is very easy. I will also show you four classic Danish open-faced sandwich recipes.
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If you want the recipe for those four delicious open-faced sandwiches, you can watch my video here:
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This bread is so GOOD! 🤤🤤😍
Have you ever tried Danish open faced sandwiches?
Could I use raw sunflower seeds in this recipe and would they need to be soaked first?
Hi Sune, I lived in Denmark for 8 years and never thought about making my own rye bread until I moved back to the US and couldn't find any decent rye bread here. I have now been making Danish rye bread for over 6 years. I use a rye starter with maybe 10% wheat flour. It varies. I'm wondering if you can advise on how to make the bread a little more sour dough/tangy tasting. Sometimes the bread is more sour or tangy than others and I'm wondering what it takes to get a consistent sour dough taste in the bread. The recipe I used for the last years had that but was inconsistent in how it would turn out. I just started using this recipe but it isn't very sour dough tasting. https://www.youtube.com/watch?v=7VP2MCa1AW8 do you have any tips, and does the recipe you are showing here have a sour dough taste?
Delicious! I’ve had difficulties finding organic malt syrup. So I substituted the water with porter or honey malt beer and added some honey, coffee & cocoa to achieve the richness.
Hi Sune. It seens your baking pan is of wood….? Is it ??
So, it looks like your !00% hydration starter turns into 149% hydration levain and then to the final dough hydration of 78%. The slice of bread looks like it might be too dense, is it because the final hydration (78%) was a little too high?
I have tried several times to make Danish rye bread. It's sticky on the inside, what am I doing wrong ? Please help.
Hi can you tell me where you can buy rye mult syrup Or what I can exchange for that
Thanks alot
Wonderful! Will have to try this soon!
I am looking for a recipe for a Danish rye bread that I was able to buy from stores, and Danish bakeries, in the 80's and early ninties, I lived on the mainland [Fraser Valley] before I moved to Vancouver Island, then, I would come back every once in a while to get more. The bread was sold in a plain plastic bag, 8 slices to a bag, a light grey in color, it had a wonderful taste, was thin, and everything was good on it, it was kind of dense but not as dense as the darker ones, the taste was amazing; someone must have a recipe for this bread, since it was not a dark color it had white flour in it, and was softer than the dark breads. I really miss this wonderful bread.
Nice!
Argh, the link to the loaf pan doesn't seems to guide to that same loaf pan. I've been looking for a similar loaf ban for 15 minutes now and what a surprise when Google show me a picture of a video from a YouTube channel I already follow. Really though I was going to find what I'm after for a moment. The search continue, except if you have a link for me of course Sune.
Can I use a regular metal bread pan?
I baked it and it turned out with a big hole inside. The crust seems like It’s detached from the loaf leaving a tunnel like hole inside 😂 I guess it’s because the steam had no way to escape out.
Hi. I’m having a problem with the recipe. Can you help me figure it out what I did wrong? I was following your recipe. Beside the pumpkin seeds and the rye berries, I reduced the number of the rye berries a little and added a sunflower seeds and some wheat berries as well for a total of 500g (rye berries, wheat berries, sunflower seeds, pumpkin seeds) total, keeping the same ratio. Everything else the same. The dough proofed good before baking, it rose about 30%, it had some bubbles on top and looked good. After my thermometer hit an internal temp of 98°C (took me about a 90 minutes of baking), the dough was a little stuck to the pan, so I gave it a few taps to release it. Then I managed to release it from the pan but it broke a little on the cooling tray on the way out and immediately I noticed it was very gummy, kinda soggy texture inside. The crust was baked all around but the inside seemed like not. The flavor was there, sour and pleasant aroma but the inside gummy like undercooked. Where did I go wrong?
Could you scribe your wooden an metal bread pan
Looks very interesting
What kind of wood
And what king of metal.
And there history if known.
Thank you
Gred bread vids.
I’d love to see a version made with a poolish or a biga for those of us that don’t have SD starters. While it may not be ‘real’ Danish rugbrod I’m sure it would be tasty
Can u use whole rye kernels
Hi there, great recipe. Unfortunately the rye seeds did not soak up the water so well although it was in water overnight (came out dry in the bread) any solution to that? soak for longer time perhaps?
Hallo Sune
I would like to know where can I get the Loaf Pan you use ?
I want to know more about that amazing baking ban that is wood and metail? Where can one get one of those?
I am all about a liver pate with mustard and I couldn't tell you if I would like rye without caraway like you made but I'd be willing to try it. I hate caraway seed
Thank you for sharing. I've been to Copenhagen last weekend and got to taste a whole julefrokost where this bread was also serve. It's amazing. Unfortunately not even in Amsterdam which isn't that far in a global scale you can't find this bread even though we have rye bread here.
I made this bread yesterday and we had it for dinner today with smoked salmon and Swedish hovmästarsås (dill and mustard sauce). Amazing.
I have a question though. Why does the levain be at such a high hydration of 160%?
My bread deflated a tiny bit, but I couldn't tell from the taste of texture.
What & where can I get the cracked rye kernels? Great stuff! 🙏 I had some black gooey rye bread in Denmark that was like a religious experience! Best in the world.👏
I’m making this today
Where is the wooden baking loaf pan from? I am even wondering is it safe to put it in the oven?