Danish Rye Bread

Name: Danish Rye Bread
Yield: 3
Ingredients: 0.75 cups Wheat flour; 1 teaspoon Salt; 0.75 cups Water; 10 g Yeast; 200 g Rye Grain; 0.75 cups Dark Beer; 0.75 cups Buttermilk; 130 g Seeds; 2 cups Rye Flour

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein13 %21 g
Carbs83 %132 g
Fat4 %3 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	638 kcal	181 kcal
Protein	21 g	5.9 g
Carbs	132 g	37.4 g
Fat	3 g	0.8 g

One serving is about 353 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty51/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Denmark

Ingredients

180 ml Wheat flourOriginal: 0.75 cups
1 teaspoon Salt
180 ml WaterOriginal: 0.75 cups
10 g Yeast
200 g Rye Grain
180 ml Dark BeerOriginal: 0.75 cups
180 ml ButtermilkOriginal: 0.75 cups
130 g Seeds
480 ml Rye Flour (1/2)Original: 2 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Combine rye grain and water in a saucepan and bring to a boil. Cover and simmer for 2 to 3 minutes.
Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt.
Dissolve the fresh yeast in this mixture and then add the seeds.
Add all-purpose flour and rye flour, and knead for about 10 minutes. You can also use a kitchen mixer to knead the dough.
Transfer the dough to an oiled loaf pan (2.5 l) and smooth out with a spatula.
Poke holes in the surface with a fork and cover loaf pan with plastic wrap. Let the dough rise for 1½ hours at room temperature, or for 24 hours in the refrigerator.
Pre-heat oven to 200°C / 392℉ (175°C / 347℉ on fan setting) and bake bread on the bottom rack for about 75 minutes. Test to make sure dry in centre, or if using an oven thermometer, set it to turn off when centre reaches 98°C / 208℉
Allow the bread to cool completely before slicing.
TIP
If you refrigerate the dough while rising, let it stand at room temperature for 1 hour before baking.