Danish Lunch Sourdough Rye Bread
Danish Lunch Sourdough Rye Bread

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, danish lunch sourdough rye bread. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Buy Groceries at Amazon & Save. It's much healthier than your average sourdough bread. Contains less carbohydrate, it's lower in gluten, has more fibre and in general keeps you fuller for longer. This is a classic, Rugbrød, a staple of Danish cuisine which you'll find at any lunch and at celebrations such as Christmas and Easter.

Danish Lunch Sourdough Rye Bread is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Danish Lunch Sourdough Rye Bread is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook danish lunch sourdough rye bread using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Danish Lunch Sourdough Rye Bread:
  1. Make ready 200 ml chopped rye kernels
  2. Take 200 ml cracked wheat
  3. Make ready 200 ml sourdough (the wet kind)
  4. Take 400 ml water
  5. Get 1 tbsp salt
  6. Get 200 ml wheat flour
  7. Take 200 ml rye flour

Here in Denmark, we have dozens of variations of rye bread. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover.

Steps to make Danish Lunch Sourdough Rye Bread:
  1. Soak the kernels, cracked wheat, and sourdough in water overnight
  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
  3. Let it ferment for a few hours
  4. Move to a baking tray with a lid
  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
  6. Take the lid off after 45 mins and bake without for the remaining 15

We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover. Rugbrød - Danish Sourdough Rye Bread By Stuart in Bread and Baking, Recipe;. For open faced sandwiches (which is the normal staple for most people for lunch) are usually buttered very thinly and then topped with various types of lunch meat, hardboiled eggs (sliced thinly), liver pate, some fish (fish patties, mackerel in tomato sauce. Rye bread is a big part of our everyday food at our house.

So that’s going to wrap this up for this special food danish lunch sourdough rye bread recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!