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Rugbroed (Danish Rye Bread)

Rugbroed (Danish Rye Bread) is a home-style recipe made with Sourdough Starter, Buttermilk, Rye Flour, Lukewarm Water, Packed Graham Flour, and Packed All Purpose Flour. Serves 1.

Ingrediënten

• Sourdough Starter
• 1.0 cup Buttermilk
• 0.5 cup Rye Flour
• 3.0 cup Lukewarm Water

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Bereiding (voorbeeld)

1. 1

   This bread is very easy to make, in that it requires little work and no kneading at all. The finished bread is extremely heavy, very dark brown, and keeps well for about a week at room temperature. It's not very sour, but has a "dense" flavour that compliments good cheese superbly. We eat it with all kinds of toppings, and rugbroed is the only appropriate bread to have with pickled herrings or pate or coldcut meats in this country. Rugbroed is very similar to German Schwarzbrot (not pumpernickel), also a pure rye flour.

2. 2

   Making rugbroed is quite different from making any other kind of bread. You can't rely on your intuitions about texture or baking times. I've tried to make careful notes during my own baking process to assist first-time rugbroed bakers, but you should be prepared to attempt this a couple of times before giving up. The "difficult" element is getting the baking time and - temperature right, and no two ovens are the same. (After moving to a new apartment this sum- mer, I had to make rugbroed 4 times before I got it "right" again, simply because I had switched from an electric oven to a gas oven.)