Posts Tagged ‘dark rye flour’

Rugbrød uden Surdej

Rugbrød uden Surdej

Making and maintaining a Sourdough starter can be really overwhelming and intimidating to a lot of people, so I have been on the lookout for an alternative, and here it is. No Sourdough starter needed! However, it does need yeast, but the only thing you have to be aware of when using active dry yeast, is that the liquid temperature must be between 100-110 degrees F. If the temperature is above 110 degrees, you’ll kill the yeast. Do you have one of those small meat thermometers? Good, use it to check the liquid temperature. If you have a digital thermometer, even better.

Making Rugbrød dough

Making Rugbrød dough

Now you need a warm spot to allow the dough to rise and in the summertime that may not be a problem, but your house may not be very warm during the winter. To solve this problem I usually use my oven. It’s a small enclosed space and if you turn on the oven to 200 degrees for 30 seconds and then shut the heat off, it will be enough heat to turn the oven into a little warm space for the dough. But remember I said seconds, not minutes, and make sure you turn the oven OFF.

Dough rising in bowl x 2 hours. Dough rising in bread pans x 30 plus minutes.

Dough rising in bowl x 2 hours. Dough rising in bread pans x 30 plus minutes.

As for the outcome of this bread, I was really pleased with it. The bread turned out moist and super delicious, yet you have the wonderful chew of the seeds. A great bread without the hassle of making and maintaining a Sourdough starter. What’s not to like.

Rugbrød Uden Surdej – Rye Bread Without Sourdough (makes 2 loafs)


250 g cracked rye (8.8 oz)

750 g dark rye flour (26.5 oz)

325 g whole wheat flour (11.5 oz)

7 dl warm water (23.7 fluid oz)

7 g active dry yeast (2 1/2 teaspoons)

2 dl buttermilk (6.7 fluid oz)

2 tablespoon dark syrup

1 1/2 tablespoon sea salt

50 g sunflower seeds (1.8 oz)

50 g flax seeds (1.8 oz)

50 g sesame seeds (1.8 oz)


Spray two bread pans with baking spray, set aside. I used a Danish size 13 x 4 x 4 inch (33 x 10 x 10 cm) and an American size 9 x 6 x 3 inch (22 x 15 x 7 cm).

Place cracked rye into a bowl and pour some boiling water over, enough to cover. Let sit for 25 minutes, then pour into a sieve and allow to drain for 5-10 minutes.

Take a small amount of the 7 dl warm water, maybe 2 dl or so (6 fluid oz), place into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Sprinkle active dry yeast over water, give a quick little stir and allow to sit for 10-15 minutes.

To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add sunflower, flax and sesame seeds. Add drained cracked rye. Then add whole wheat flour and dark rye flour in 1/3 increments, scraping down sides as you go along. Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6 minutes.

Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours. Divide the dough equally between the two prepared bread pans (approx 3/4 full). Place back into warm location, cover with  tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, place a loose piece of foil over pan and finish baking. After baking allow bread to cool to a slightly warm temperature. Place bread inside a plastic bag. The condensation inside the bag will help soften the 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!

Source: adapted from Klappeklappekage

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