Danish Rye Bread

Recipe by Benthe Danish
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READY IN: 2hrs 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the boiling water into a very large bowl.
  • Add bulgur, let stand for 10 minutes.
  • Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
  • It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
  • Rye flour, whole wheat flour and all purpose flour.
  • Fill loaf forms ¾ of the way.
  • Cover with a wet dishtowel and let rise for 1 hour.
  • Dip a fork in a glass of water and prick the whole surface of the loafs.
  • Let rise for another hour
  • Bake on the middle rack 1 hour at 400 F (200 C).
  • Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
  • Brush top of bread with melted butter and wrap in dishtowel.
  • Place on baking rack on the counter to cool completely.
  • To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
  • 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.
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