Best Danish Pumpernickel Rye Bread Recipes

DANISH RUGBRøD

Steps:

• Hydrate and sprout about 175g (1 heaping cup) rye berries, which makes approximately 260g when hydrated. Or hydrate 175g already-sprouted rye berries.
• To sprout rye berries, soak them in water in a bowl or jar for about 6 hours, then drain the excess water, rinse and drain again, and cover with a towel or sprouting lid (mesh screen). Sprouts will form after an additional 6-18 hours. Rinse and drain every twelve hours while sprouting. Then refrigerate for up to 5 days in a ventilated jar.
• To rehydrate already-sprouted rye berries, soak in water for 12-24 hours, then drain the excess water.
• Build 160g of 100% hydration mature starter.
• Combine all of the ingredients in a large bowl and mix until everything is incorporated. (Stand mixer with dough hook or paddle attachment works well.) The dough will have a thick batter consistency, not flowing off a spoon but still scoopable.
• Cover the bowl and let the dough bulk ferment. This takes about 5 hours at warm room temperatures (78F/26C) and longer if the ambient temperature is cooler, or if you refrigerate the dough for any portion of time. Make sure to flip the dough in the bowl after a long refrigeration to redistribute heat and moisture. The bulk fermentation is finished when you shift the dough with a spatula and see web-like strings of gluten.
• Pour/scrape the batter into a greased loaf pan. Smooth the surface of the dough with wet fingertips and cover.
• Proof 12-20 hours in the refrigerator, or 2-3 hours at room temperature, or a combination of cold and room temperature. (See the gallery for examples.) The dough will be rounded-puffy at the edges and have holes from popped bubbles when it is ready to bake.
• Preheat your oven to 425F.
• Decorate the top of your proofed dough with extra seeds or a flour stencil.
• Bake the bread uncovered for 70-85 minutes, until the internal temperature is about 210F.
• Let the bread cool for about 30 minutes, then remove it from the pan.
• If possible, wait 24 hours before slicing the bread to allow the crumb to set.
• Store the bread wrapped in parchment paper, a bread bag, bee's wrap or a flour sack towel for about a week outside the refrigerator. You can also slice and freeze the bread tightly wrapped in plastic.

DANISH PUMPERNICKEL RYE BREAD

Steps:

• Heat water and beer until luke warm,.
• Dissolve yeast in liquid.
• Add remaining ingredients in stand mixer (add flours gradually, keeping some of the white flour back).
• Knead the dough until slightly tacky - about 10 minutes. You may wish to hand knead for a few minutes to ensure the dough has the right consistency.
• Place dough in large oiled bowl. Cover and let rise in a warm spot for 90 minutes.
• Form two loaves and place in loaf pans (I use 3 liter loaf pans - you could probably use 3 smaller pans).
• Cover and let rise for 60 minutes.
• Bake for 75 minutes at 350 F (175 C).

PUMPERNICKEL RYE BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
• After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
• Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

DANISH RUGBROD (RYE BREAD) FOR THE BREAD MACHINE

Steps:

• Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
• Select Basic setting and press Start.