Forktionary

Danish Rye Bread Recipe

This recipe recreates the hearty, dark rye bread cherished by Danes and Northern Europeans. Developed over decades and perfected at high altitude, this recipe delivers the robust flavor and satisfying texture you crave. While a stand mixer simplifies the process, this incredibly sticky dough can be tackled by hand for a truly rewarding experience. Prepare to be transported back to old-world bakeries with each delicious slice!

Prep Time 30 mins
Cook Time 140 mins
Calories 113.6 kcal
Protein 8g
Rating 3.0 (3 Reviews)
Danish Rye Bread 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Danish Rye Bread

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How to Make Danish Rye Bread

  1. Pour the boiling water into a very large bowl
  2. Add bulgur, let stand for 10 minutes
  3. Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt
  4. It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add
  5. Rye flour, whole wheat flour and all purpose flour
  6. Fill loaf forms of the way
  7. Cover with a wet dishtowel and let rise for 1 hour
  8. Dip a fork in a glass of water and prick the whole surface of the loafs
  9. Let rise for another hour
  10. Bake on the middle rack 1 hour at 400 f
  11. Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up
  12. Brush top of bread with melted butter and wrap in dishtowel
  13. Place on baking rack on the counter to cool completely
  14. To freeze: let cool till hand warm, place in double freezer bags, and wait till completely cool to place in freezer
  15. To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

2g

Fat

2g

Carbs

7g

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Recipe Tags (Choose a tag and find related recipes!)

Danish Time To Make Course Cuisine Preparation For Large Groups Breads Scandinavian European Yeast Number Of Servings 4 Hours Or Less