Danish Lunch Sourdough Rye Bread
Danish Lunch Sourdough Rye Bread

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, danish lunch sourdough rye bread. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Danish Lunch Sourdough Rye Bread is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Danish Lunch Sourdough Rye Bread is something which I’ve loved my entire life.

Soak the kernels, cracked wheat, and sourdough in water overnight. Recipe for traditional Danish Rye Bread. Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today.

To get started with this recipe, we have to prepare a few ingredients. You can cook danish lunch sourdough rye bread using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Danish Lunch Sourdough Rye Bread:
  1. Make ready 200 ml chopped rye kernels
  2. Get 200 ml cracked wheat
  3. Prepare 200 ml sourdough (the wet kind)
  4. Get 400 ml water
  5. Make ready 1 tbsp salt
  6. Make ready 200 ml wheat flour
  7. Get 200 ml rye flour

Watch this healthy and delicious Danish rye bread recipe. I will also show you four classic Danish open faced sandwich recipes. "Rye bread is an important part of Danish culture," explains Viola Worsøe, Head Chef at CPH Cooking Class. She's prepping for a morning baking class in CPH Cooking Class's sleek, industrial-style kitchen. On the day's docket are beloved Danish classics like sourdough buns, poppy seed twists, and.

Instructions to make Danish Lunch Sourdough Rye Bread:
  1. Soak the kernels, cracked wheat, and sourdough in water overnight
  2. Mix in the salt and 2 types of flour, making sure there are no dry lumps of flour when you're done
  3. Let it ferment for a few hours
  4. Move to a baking tray with a lid
  5. Bake at bottom rack at 180C (hot air setting) for 60 mins, no need to preheat!
  6. Take the lid off after 45 mins and bake without for the remaining 15

In a separate bowl, mix the sourdough starter and ⅓ cup water. Add the rye flour and mix until fully absorbed. Just finished making this tonight, actually still eating pieces hot from the oven. The recipe is perfect and the bread came out I have successfully failed in my first attempt at the Danish rye bread I love so much. I have some I bought in Denmark in my freezer waiting for a special time.

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