Danish Lunch Sourdough Rye Bread
Danish Lunch Sourdough Rye Bread

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, danish lunch sourdough rye bread. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Rugbrød simply means "rye bread" in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. This helps the rye bread bake properly and gives it its characteristic square shape.

Danish Lunch Sourdough Rye Bread is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Danish Lunch Sourdough Rye Bread is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 200 ml cracked wheat
  3. Make ready 200 ml sourdough (the wet kind)
  4. Make ready 400 ml water
  5. Get 1 tbsp salt
  6. Make ready 200 ml wheat flour
  7. Make ready 200 ml rye flour

It's traditionally served with butter or as the base of a smørrebrød, an open-faced sandwich with cold cuts, smoked fish, cheese…etc. The bread lasts well over a week, eventually becoming dry enough that it can be sliced thin and used as a crisp/cracker. 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.

Instructions 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

You can also toast it and eat it with cheese for breakfast if you're a real rye lover. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. This helps the rye bread bake properly and gives it its characteristic square shape. Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.

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