Rugbrød – Danish Rye Bread

Rugbrod Danish bread

Rugbrød – Danish Rye Bread
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Ingredients
  • 1 dessert spoon dried yeast
  • 12 fl ozs warm water
  • 8 oz rye flour
  • 12 oz strong plain white flour
  • 1 tspn salt
  • 2 tablespoons caraway seeds
  • 1 dessert spoon molasses
  • 2 oz butter (softened)
Instructions
  1. Dissolve the molasses and the butter in the warm water. Stir in the yeast and leave till there is a good ‘head’ of active yeast on the surface.
  2. Meanwhile mix the flours, caraway seeds and salt in a pre-warmed ceramic mixing bowl. Then add the active yeast mixture to the bowl and stir together.
  3. Turn the dough onto a floured board and knead thoroughly. Leave to rise in a warm place until doubled in size. Knead again.
  4. Split into 2 equal halves and place the moulded shapes (your choice) on a greased baking sheet.
  5. Leave to rise until doubled in size then bake in a pre-heated oven (180degrees gas mark 4) for 40 minutes
  6. A shallow bowl of water in the bottom of the oven will ensure a crusty crust!
  7. Egg wash the loaves and sprinkle with poppy seeds before baking for an alternative finish