DANISH RYE BREAD

Danish Rye Bread image

Provided by Benthe Danish

Time 2h20m

Yield 2 1.75l loaf pan, 40 serving(s)

Number Of Ingredients 11

2 cups boiling water
200 ml bulgur, cracked wheat
330 ml dark beer
4 tablespoons dry active yeast
1 1/3 cups buttermilk
2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder
2 tablespoons salt
4 cups rye flour
4 cups whole wheat flour
1 cup all-purpose flour
2 tablespoons butter, melted

Steps:

Pour the boiling water into a very large bowl.
Add bulgur, let stand for 10 minutes.
Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
Rye flour, whole wheat flour and all purpose flour.
Fill loaf forms ¾ of the way.
Cover with a wet dishtowel and let rise for 1 hour.
Dip a fork in a glass of water and prick the whole surface of the loafs.
Let rise for another hour
Bake on the middle rack 1 hour at 400 F (200 C).
Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
Brush top of bread with melted butter and wrap in dishtowel.
Place on baking rack on the counter to cool completely.
To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.