Danish Rye Bread

Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier.

Ready In:
2hrs 20mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Benthe Danish
Contributor
@Benthe Danish
Contributor
"Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier."
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  1. lin18760
    We love this bread,I would give more stars if I could.I have been trying out many Danish dense breads,this is the best so far!We used to live in Denmark many years ago,and I got used to heavy rye[full corn] very thinly sliced open faced sandwiches.So thank you for posting your recipe,will make every week.
    Reply
  2. briosgaid
    I finally made this! I can't really rate it since I'm not 21 and therefore couldn't buy beer (the closest thing I could think of to use is root beer - I know, I know, not even close to the same thing, and I don't recommend it because it messed with the flavor too much. Next time I'll get some one to buy me some). It's was a little too salty and I can't figure out why, but regardless, it's so much better than anything I've been able to find here. I'll definitely be making it again as soon as I run out - it's going to be a staple for me.
    Reply
  3. Susie D
    I loved all of the different flours used in this recipe. My result was a very dense, but tasty bread. I was surprised at how much yeast is used. 4T seems a lot. Thank you for sharing your recipe! Made for Spring '08 Pick A Chef.
    Reply
  4. Benthe Danish
    Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high altitudes and ingredients available before I finally found one that worked. I made this every week till the kids left home. This is a very tough, sticky dough, it can be made by hand, but a stand mixer definitely makes it easier.
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