Food recipes
Danish Rye Bread
Danish Rye Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, gr...
Danish Rye Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour.
Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour.
Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water.
Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using).
When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes.
Form into a loaf, and place on a baking sheet.
Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour.
Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour.
Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water.
Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using).
When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes.
Form into a loaf, and place on a baking sheet.
Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.