Danish Lunch Sourdough Rye Bread
Danish Lunch Sourdough Rye Bread

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, danish lunch sourdough rye bread. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Danish Lunch Sourdough Rye Bread is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Danish Lunch Sourdough Rye Bread is something which I have loved my whole life. They are fine and they look wonderful.

This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and ham, pate, salami, cheese or other good stuff. You can also toast it and eat it with cheese for breakfast if you're a real rye lover.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Prepare 200 ml chopped rye kernels
  2. Take 200 ml cracked wheat
  3. Make ready 200 ml sourdough (the wet kind)
  4. Take 400 ml water
  5. Prepare 1 tbsp salt
  6. Make ready 200 ml wheat flour
  7. Get 200 ml rye flour

I will also show you four classic Danish open faced sandwich recipes. Though specifically Danish sourdough rye bread I haven't found anywhere here for purchase. The good news is you can make it yourself and I'm going to be posting several recipes for this wonderful style of dense, hearty European bread. We're going to start with a favorite among many, Danish Rye.

Steps 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.

So that is going to wrap it up for this special food danish lunch sourdough rye bread recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!