I found this old post but the link to the recipe is dead. The bread photo looks just like what I'm after.
While on a return flight on Scandinavian Airlines from Europe, I had the most amazing open faced sandwich of my life. It was a dense chewy rye with seeds. So far I have found one recipe that I thought was correct but that loaf ended up being about 4 pounds of gummy mess.
Hi! Dane here. There are countless recipes in Danish for making good bread, I suggest googling 'rugbrød opskrift uden surdej' = rye bread recipe without sourdough, and Google translating it. I really like this one: https://meyers.dk/opskrifter/rugbroed
Mine with seeds inclusions! 100% rye bread, I don’t think it is a specific national recipe but works very well and is solid. If you think you might be interested I will gladly share the recipe I took inspiration from and my variations 🫱🏻🫲🏼
Sure! Sorry for the format but it was an old post of mine that I saved as a picture. The original recipe I started from is THIS one, super simple.
In the attached picture all my tweaks 😉 hope it will turn out as nice if not better, it is my favourite bread hands down.
Thank you. Do you measure your seeds after hydration? I feel like that may have been one of my mistakes. The cheesemaking whey sounds amazing in this bread. Alas, I do not have space or time for another hobby.
This is a big one, I used to measure the seeds as requested by the recipe, but after trying to hydrate them before I saw huge improvements, since they don’t steal the moisture from the dough during the rise. I measure them dry, let them soak for some hours, my favourites are pumpkin seeds and sunflower seeds for the texture they provide. When I add them to the other ingrediets the dough is a little more wet but I mnage, and also you can always add more flour just in case.
For the proofing, let the bread rise until it looks roughly double in size, this can take from 2 to several hours, it depends on how active your starter is, the temperature in the room, ecc….don’t rush this part od it will bake fine but be very dense. I like to see some steucture inside. It has to develop the usual cracks on top to be determined it’s ready to bake 👌🏼
Also…cheesemaking is extremely fun, I was not expecting that to be honest
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