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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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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. Ingredients:
2 cups boiling water |
200 ml bulgur, cracked wheat |
330 ml dark beer |
4 tablespoons dry active yeast |
1 1/3 cups buttermilk |
2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder |
2 tablespoons salt |
4 cups rye flour |
4 cups whole wheat flour |
1 cup all-purpose flour |
2 tablespoons butter, melted |
Directions:
1. Pour the boiling water into a very large bowl.
2. Add bulgur, let stand for 10 minutes.
3. Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
4. It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
5. Rye flour, whole wheat flour and all purpose flour.
6. Fill loaf forms 3/4 of the way.
7. Cover with a wet dishtowel and let rise for 1 hour.
8. Dip a fork in a glass of water and prick the whole surface of the loafs.
9. Let rise for another hour
10. Bake on the middle rack 1 hour at 400 F (200 C).
11. Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
12. Brush top of bread with melted butter and wrap in dishtowel.
13. Place on baking rack on the counter to cool completely.
14. To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
15. 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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