Rugbrd Dark Rye Bread January 14, 2013 by mydanishkitchen Rugbrd - Dark Rye Bread Rugbrd Dark Rye Bread Rugbrd is a staple in, dare I say, all Danish households and it is the foundation for most pieces of Smrrebrd (open-faced sandwiches) whether it be the elaborate pieces bought in restaurants or the common pieces found in the daily Danish lunch box. What makes Rugbrd super healthy is that it is very low in fat, has no oils, no sugars and it is typically loaded with whole grain and fiber. That being said, there are many different versions of Rugbrd, some packed with seeds and grains, others with only the basics. Sour Dough Starter Sour Dough Starter Speaking as a Dane living in the US, the lack of Rugbrd can be a source of frustration and so you have to adapt. Either you go without, or perhaps you are lucky to live close to a place where they sell a dried-out version of Rugbrd or you bake it yourself. And let me tell you that baking it yourself is worth every bit of effort you put into it, I promise! Baking Rugbrd is not difficult at all but it takes planning. Its sometimes difficult to gather all the special ingredients required and hopefully you have the special size bread pan that everyone in Denmark possess. If not, it can be purchased on Amazon. And for all the special ingredients I use Bobs Red Mill products because they carry everything I need. Sometimes Ill get lucky and find some of the ingrediens at the local supermarket but I usually have to buy the rest online (once again, thank you amazon). Making Rugbrd Making Rugbrd I would like to note that Danish Rugbrd is different than the German Pumpernickel bread and the two words are often a source of confusion when translating the name into English as Dark Rye bread. Pumpernickel is darker in color, stronger in flavor and it is steamed for a long period of time to allow the ingredients to caramelize. Poke holes into dough to allow steam to escape.Brush with water/oil mixture. Baked Rugbrd. Place warm bread in plastic bags to soften crust. Poke holes into dough to allow steam to escape. Brush with water/oil mixture. Baked Rugbrd. Place warm bread in plastic bags to soften crust. How do you maintain your sourdough starter? If you talk to ten different people youll likely get ten different answers. This is how I do it. To continue feeding your sourdough starter add 3 oz (1 1/2 deciliter) Dark Rye flour and 5 oz (1 1/2 deciliter) water to remaining sour dough starter, mix and allow to bubble up before storing in refrigerator. Continue to feed starter once a week while in fridge. As a general rule keep it cold when the sourdough starter is resting and at room temperature when its getting ready to be used for baking. Remove starter from refrigerator 24 hours before baking your bread and feed it twice (every 8 hours) at room temperature before using. Feed your Sour Dough Starter. Keep at room temperature until it bubbles up and then refrigerate. Feed your Sour Dough Starter. Keep at room temperature until it bubbles up and then refrigerate. Rye Sour Dough Starter Ingredients: 2 teaspoons active dry yeast 10 fl oz water (3 deciliter) 6.2 oz Dark Rye flour (3 deciliter or 175 gram) Directions: Day 1: heat water to 100-110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature. Day 2: add 2 oz Rye flour and stir (1 deciliter or 60 gram) Day 3: stir dough. Day 4: stir dough. Day 5: in the morning or evening mix 1/2 of the sour dough starter with the following ingredients. Rugbrd (makes 1 loaf) Ingredients: 1/2 of the sour dough starter (approx 7 oz or 1 1/2 deciliter) 9.7 oz Dark Rye flour (275 gram) 11 oz Cracked Rye (Bobs Red Mill) (5 deciliter or 315 gram) 10.5 oz Whole Wheat flour (300 gram) 2.8 oz Flaxseeds (1 deciliter or 80 gram) 24 liquid ounces cold water (7 deciliter) 1 tablespoon molasses 1 1/2 tablespoons sea salt Directions: Oil a 13 x 4 x 4 inch bread pan and set aside. Mix all of the ingredients together, stirring to make sure there are no dry pockets left within the dough. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack. When bread is still a little warm place in a plastic bag. The condensation inside the bag will help soften the very hard outer crust. Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag. The bread is now ready for slicing or freezing. Enjoy! Recipes: Baking that dark, sour bread (Rugbrd) The Danes are world famous for their love of rugbrd. This particular kind of nutritional brown rye bread can be found in all supermarkets and local bakeries across Denmark. What makes this bread so special is that its very low in fat, contains no oil or sugar and is rich in whole grain and dietary fibre. It is considered by many Danes as a much healthy alternative to whiter types of bread. This takes time and dedication, but once youre hooked, youre most likely going to keep baking. Making a rye bread sour dough starter 250 gram of rye flour 4 deciliters of water Generous pinch of salt 2 tablespoons of honey 2 tablespoons of yogurt Mix the ingredients to a mud-like consistency in a bowl. Cling film but punch some holes in the film, so that the sour dough can breathe. Leave for 2 days, on the third day, put some extra rye flour ad water in, and leave for a day or two, until it starts bubbling. Now its ready. You can store sourdoughs in the fridge for up to two weeks or more. To keep them alive give them a little fresh rye or wheat flour once in a while. Rye bread with seeds (2 breads of 1 kg) For the first day: 500 grams of sour dough 250 grams of rye grains 50 grams of linseed 150 grams of wheat flour 5 deciliters of lukewarm water 1 tablespoon of salt 1 tablespoon of honey For the second day: 1100 grams of rye flour 3 tablespoons of salt 1 tablespoons of honey 9 deciliters of water A little corn oil for the baking tins On day one stir the first-day ingredients together, leave for next day under a wet cloth. On the second day, take the dough from the previous day and knead together with second batch of ingredients for 10 minutes. Take away 500 grams of sour dough for next time youre baking, put in a plastic container in the fridge. Rub a little oil in two large baking tins and pour in the dough that should be the thickness of heavy mud. Leave to rise for 4 6 hours and bake at 170 degrees for 1 hour ad 45 minutes. Then take out of tins and bake for another fifteen minutes. Let cool completely before cutting in thin slices of approx 4-8 millimeters. How to Make a Sourdough Starter November 20, 2014 by Jenny 239 Comments Affiliate and Sponsorship Disclosure sourdoughstarter17K+ Love sourdough breads? Wondering how to make your own sourdough starter? Its easy. While the internet is full of sourdough starter recipes that call for odd ingredients like pineapple juice, orange juice, potato flakes or sugar water, to make a truly good sourdough starter you need just three things: flour, water and time. Its easy, but theres a few things you should keep in mind first. water for your sourdough starter With so few ingredients used in sourdough starter, its essential that the ingredients that are used be of the highest quality. If you live in an area where water quality is compromised (most of us do, by the way ahem), take care to feed your starter with filtered water. Most municipalities treat water with chlorine to opportunistic microorganisms lurking in the water supply before they pipe it into your home. The chlorine not only kills opportunistic and pathogenic microorganisms in the water supply, but it also kills other microorganisms as well the bacteria and yeasts you need to keep a lively starter. We filter our water with a Berkey filter (find them online) which removes chlorine as well as heavy metals that can also damage the beneficial bacteria and wild yeasts present in a sourdough starter. Report this ad flour for your sourdough starter Any flour, provided its a grain-based flour, will work for making a sourdough starter. Rice flour, rye flour, spelt flour, whole wheat flour, barley flour, sprouted flour, einkorn flour, bread flour they all work. In my home, where we typically only consume whole grains properly prepared according to traditional principles, I typically use unbleached all-purpose flour or bread flour in preparing my sourdough starter. In a pinch, Ill stir in well-sifted whole grain flour; however, sourdough starters maintained on whole grain flours can develop off flavors, becoming skunky over time. In my experience, sourdough starters fed on unbleached, all-purpose flour or bread flours are remarkably resilient, rise exceptionally well and offer a pleasant and mildly sour flavor. why you should use an established starter All you need to prepare a sourdough starter at home is flour, water and time. This wild fermentation of flour and water will yield beautiful results; however, getting a boost in beneficial bacteria and yeasts from an established starter is always helpful particularly for first-time sourdough bakers whose technique and knowledge are limited by inexperience. These established sourdough starters usually sold fresh or dried and powdered are rich in established bacteria and yeasts, and they give your sourdough starter a much-needed boost, acting as a sort of insurance policy to make sure your starter starts bubbling away reliably. And its that level of insurance and reliability that is so helpful to newcomers of sourdough baking. where to find an established starter You can find a sourdough starter to give your own starter a boost through bakeries, sourdough-baking friends or through specialty shops online. If youve found, purchased or been given an established fresh starter, use one-quarter cup to help your starter take off. Personally, Ive found the most success using the Parisian-style sourdough starter which is available online (see sources). In working on Nourished Kitchen over the years, Ive tried many different starters (including a completely wild starter that made everything I baked taste like goldfish crackers), and the Parisian starter is my favorite: its milder in flavor than most sourdoughs and yields a beautiful rise. Report this ad helpful tools your sourdough jar Your jar should not be kept airtight as sourdough thrives on circulating air; further, the process of fermentation releases carbon dioxide which can build up in a tightly lidded jar; instead, simply set a lid loosely on top of the jar, or cover the lip of the jar with a cheesecloth to keep out debris. Remember: your starter will expand and rise to twice its volume after a feeding once its well-established so the jar you choose should have double the capacity of an un-fed starter. I like to use wide-mouthed glass canisters (like this) to keep my sourdough. A wide-mouthed canister as opposed to a mason jar will make it easier for you to feed your sourdough starter, properly aerate your starter and keep the sides of the jar clean (thus preventing potential mold or cross-contamination with other microorganisms). your whisk A wooden spoon works fine to mix together water and flour for sourdough starter; however, I prefer a Danish-style dough whisk which helps to aerate the starter more thoroughly. Aeration of the starter is essential to ensure that the bacteria are well-distributed throughout the starter and can, thus, begin to ferment the new flour and water mixture added to the starter at each feeding. Proper aeration of the sourdough also helps to ensure that the production of hooch a thin liquid that sometimes rises to the top of sourdough starter is minimized. 17K+ Report this ad Sourdough Starter Print Ingredients flour established sourdough starter (available here), optional filtered water Instructions Report this ad 1.Starting the sourdough: Whisk cup flour with sourdough starter (if using) and 3 tablespsoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. Twelve hours later, whisk in cup flour with ? cup filtered water and continue adding cup flour and ? cup water every twelve hours for one week until your starter is brisk and bubbling. As you feed your starter, take care to whisk in the flour and water thoroughly into the established starter – aerating the starter will help to yield the best and most reliable results. 2.To accomodate for expansion of the sourdough when it’s fed, make sure that your jar is only half full after each feeding. If you’ve made too much sourdough starter for the capacity of your jar, pour some off and use it in sourdough biscuits, sourdough pancakes or sourdough crackers 3.Maintaining the sourdough: After a week, your sourdough should be sturdy enough to withstand storage. If you bake infrequently (that is: if you bake less than once a week), you can store your sourdough in the refrigerator, bring it to room temperature and feed it well about twelve hours before you plan to bake. If you bake more frequently – every day or a few times a week – you can store your sourdough at room temperature and feed it with cup flour and ? cup filtered water once a day. 4.Special considerations: If a brown liquid appears floating on top of your sourdough starter, simply pour it off. Sourdough bakers call this liquid “hooch,” and it is harmless; however, it often signifies that you’ve fed your starter too much water in relation to flour or have let your starter go too long between feedings. Sourdough starters are relatively resilient, and bounce back quickly once you resume proper care of them. rustic sourdough: the secret to making amazing bread at home [5 ingredients | simple baking] by jules rustic homemade sourdough bread rustic homemade sourdough bread and butter This post has been a long time in the making. Back in March when my Irishman and I decided to give it another go, we came up with a brilliant plan. We would try and swing things so we could live 3 weeks every month in the snowy mountains where my Irishman works and spend the other week based in Sydney. All my life Ive dreamed of having the balance between city and country living. I couldnt believe wed figured it out so soon. All my life Ive also dreamed of being able to bake amazing bread. So with this move to country living, with no access to good local bread, the time was right. My first port of call was the wonderful Bourke Street Bakery cookbook to get my sourdough culture going. And while the results were OK, flavourwise. The texture was no where near as light and airy as I would have liked. Plus it was wickedly time consuming kneading each loaf for half an hour. For a week or so I battled with my minimalist tendencies to not acquire any more kitchen equipment and the need for a stand mixer with a dough hook to improve my bread making attempts. And then I had a stroke of genius. Years ago Mark Bittman had written about a no-knead bread that the blogosphere went a bit crazy about. Maybe that was the solution? My first attempt, using yeast was so wonderful. I almost couldnt believe that Id been able to make such a gorgeously imperfect loaf. Actually it starred in a post I wrote about living on $2 a day. The next logical step was to take this method and convert it to a sourdough recipe. And the rest is history really. sourdough bread video rustic homemade sourdough makes 1 loaf In the early days of your starter you can use it for the extra flavour but youll need to use 1/4 teaspoon dried yeast to work its magic. But once your starter is active and bubbling away, you can ditch the yeast. Just make sure you dont put any of the commercial yeasted dough near your starter or these stronger strains will takeover. Good idea to always use a clean spoon when making your starter. I prefer to use unbleached, stone ground organic bread flour and filtered water, but Ive also used supermarket flour with great results. 325g (11oz) bread flour 200g (8oz) sourdough starter, recipe below 275g (10oz) water 1 teaspoon find grained salt semolina, optional 1. In a large bowl combine flour, starter, water and salt until just mixed together. 2. Cover with cling wrap and leave overnight for at least 8 but preferably 12 hours. 3. Form your loaf. Place a generous amount of flour on your kitchen counter. Scoop dough out onto the flour then sprinkle generously with more flour. Gently fold the edges from the outside in to form a round loaf. 4. Place more flour on a clean tea towel. Place loaf with the rough top side down. Sprinkle with semolina, if using, or more flour. Cover. 5. Place a large oven proof dish with a lid in the oven. Preheat oven and the pan to the highest setting for at least 1/2 hour. 6. Carefully remove the hot pan from the oven. Remove lid. Sprinkle a little semolina, if using in the base of the pan. Gently place loaf in the pan inverted so that the rougher surface is now on top. Dont worry about smoothing it out or having it centered it will work itself out in the oven. 7. Pop the lid back on and bake for 30 minutes. 8. Remove the lid and turn the oven down to 200C (400F) bake for a further 15 minutes until the loaf is deep brown. 9. Cool on a wire rack uncovered for at least 30mintues if you can wait that long. rustic homemade yeasted bread makes 1 loaf The method is basically the same, but instead of the starter you just use more flour and water and some yeast. This is a great way to see how wonderful homemade bread can be. 425g (15oz) bread flour 375g (14oz) water 1 teaspoon find grained salt 1/4 teaspoon dried yeast semolina, optional 1. Follow method above but add the yeast at the same time as the salt in step 1. how to make a sourdough starter video sourdough starter From day 3 you can start using your sourdough starter to add flavour to your bread and keep supplementing it with yeast until it is active enough to go it alone. Once you have the starter established, just keep it in the fridge and feed it about twice a week, or more often if youre making bread regularly. If you need to go on holidays you can give it a massive feed but I wouldnt be keen to leave it for longer than a week. Youll know if it dies because youll get awful looking mould growing on the top. It happened to my first culture. But dont stress if you have a starter death on your hand. Youve made it once you can make it again. This would be a great project to do with children. Its like having a new pet that doesnt need toilet training! The wonderful flavour of great sourdough is a result of particular strains of lactic acid bacteria. To encourage these little creatures to grow in your culture, I like to use natural yoghurt. But if you wanted to keep it dairy free you could skip the yoghurt or use a few organic grapes. bread flour water natural yoghurt day 1: In a clean bowl or jar, mix together 50g (2oz) flour, 50g (2oz) water and 2 tablespoons organic natural yoghurt. Cover with cling wrap and leave somewhere warm. day 2: Using a clean spoon, add 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place. day 3: Today you can make your first loaf. But youll need to use some yeast as well. When youve removed 200g starter. Replenish with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place. day 4 onwards: Remove 200g starter and either use it to make bread or throw it away. Using a clean spoon replace with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place somewhere between about day 10 and day 15 Your starter should start to show signs of life. Basically it will start to bubble. When this happens you can stop using the yeast in with your bread. And you can start to keep the starter in the fridge and stop feeding it everyday. Aim to feed it (remove 200g (8oz) and replace with 100g (4oz) each flour and water) twice a week or more often if youre baking more frequently