scrap pad

ryebread

or, rugbrød. I ate at least four slices a day in Denmark. two recipes, one knead and one not, another more simplistic no-knead recipe. I'm going to try the kneaded recipe first, which I've reinterpreted below.

my interpretation of a recipe for Danish rye bread (untested)

sourdough starter

• 3/4 c yogurt
• 1/4 c water
• 1/2 c rye flour
• 1/2 tsp salt

1. mix, leave to stand. stir once a day, cover with paper from the second day.
2. should take ~ 5 days, ready when volume increases and there are plenty of bubbles 6 hours after stirring.

maintenence:

• refrigerate
• if mold forms, just scrape it off.
• once every week or two, discard some and add a little water and rye flour.
• keep it thick.

to use:

• take out of the fridge the night before, add water and let rest covered at room temp

kneaded rugbrød

• 1/2 to 1 c sourdough starter
• 1/2 to 1 tbsp salt
• 3 c lukewarm water
• 1 1/2 lbs rye flour (add a little at a time; might not need it all)

1. mix first three ingredients together well, then add the rye flour.
2. let dough rest for a while (rye absorbs water more slowly than wheat)
3. knead for 10 mins. should be a wet clay texture.
4. save 3/4 c dough here for next starter. put in a jar, sprinkle with salt, refrigerate.
5. put dough in a 2 to 2 1/4 quart loaf tin. wet the top. cover with damp towel, let rise for 4-6 hours (until doubled).
6. wet top again. bake for 30 mins at 200 C (~400 F) then 1 hr 30 mins at 175 C (~350 F). a skewer should come out sticky but not with chunks of dough. cool covered, don't cut for 10 hours or 1 day. slice to 1/2 inch or less.