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Today I'm going to show you how to make a classic Danish sourdough rye bread
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I'll also show you the four most iconic Danish open-face sandwiches. Hi, I'm Sune, and I'm a food geek
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Today we're going to be baking a classic Danish rye bread. Depending on what starter you have, it's going to have either no wheat at all or just a little bit from the starter
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As most people don't have a rye starter laying around, I'm providing a Levan in this recipe that converts your 100% hydration wheat starter to the correct hydration needed for this recipe
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It's a pretty simple bread to make, although the hydration sits at almost 82%
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The dough is just mixed and it's proofed in a pan, which it's also baked in
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So let's get started with the recipe. The written recipe, the ingredients and the amounts are linked in the description
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The night before we need to make our Laban and if you're using a 100% hydration wheat
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starter you need to use 125 grams of sourdough starter, 150 grams of rye flour and 350 grams
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of water. If you already have a rice starter, maybe from baking this bread earlier, you can use 150g of sourdough rice starter, 180g of rye flour and 300g of water
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Mix it until it's completely combined. Then we need to soak the seeds
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Add 330g of cracked rye kernels to a bowl 170g of pumpkin seeds and add 500g of water Mix it so it completely combined Just leave it on the counter until the next day The next day we start by mixing our dough We add 400 grams of the levin to the bowl
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20 grams of salt, 50 grams of malt syrup, 400 grams of rye flour and 200 grams of water
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Then we need to add the seeds. If there's any water left you should strain it out but otherwise
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to stump it on top. Then mix the dough. Just keep going until everything is combined. Then
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we need to butter our bread pan. You should butter it liberally. You know, butter. Mmm
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butter. Add the dough and level it using a wetted spatula. Leave the proof covered with
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a wet dish towel or clean film. In my case I have a top for this nifty bread pan, so
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I'm going to use that. Now the bread needs to rise about 30 to 50% before it's put in the oven
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If you put it in too early, the bread will crack on top because there's too much oven spring
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If you put it in too late, the bread will deflate. So the way we figure out if it's risen enough is if there's these tiny dots on top
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You need about 6 to 7 those pinhole sized holes on top of the dough
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Then the dough's ready. Heat the oven to 240 degrees Celsius. That's about 450 degrees Fahrenheit
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When the bread is ready, put it in the oven and close the door. Bake for 10 minutes and then reduce the temperature to 180 degrees Celsius, about 355 degrees Fahrenheit
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Bake for another 40 to 70 minutes until the bread's internal temperature is about 98 degrees Celsius
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That's 208 degrees Fahrenheit. Leave the bread to cool on a wire rack
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Once the bread has cooled to room temperature, you need to put it in a Ziploc bag and let it rest for another day before slicing into it
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You need to do that so that the moisture has time to redistribute all through the crumb and especially the crust If you don do this you get a hard crust and that not very nice to eat That it We baked an authentic Danish rye bread
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That's how you make a classic Danish rye bread. It's not hard and it's super tasty
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The bread has a lot more flavor than you're used to from a wheat bread. The crust is pretty soft and the crumb is very soft but dense with a slight chew from the added
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seats. Here's some b-roll of me making four iconic Danish open-face sandwiches. Enjoy and watch the drool
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I see you next time We be right back Thank you
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I hope you all try and make this bread
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It's a staple of Danish cuisine and almost everybody eats it here
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Not only because it's a very healthy bread full of fibers and seeds, but also because
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it tastes great. If you want to know how to make those delicious sandwiches you should watch my companion video
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that has the recipes for all four. If you go to my blog and read the recipe there, I have recipes for many more Danish open face sandwiches
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If you like this video, hit the like button. If you like this recipe and want to see more like these, don't forget to subscribe and ring the bell so you won't miss any future videos
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See you next week. Thank you
