DANISH RYE BREAD

Danish Rye Bread image

This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

Provided by KNUDR

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 17h15m

Yield 12

Number Of Ingredients 13

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Ingredients

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
½ cup warm water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour

Steps:

In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 37.2 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 483.4 mg, Sugar 2.8 g