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Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]
Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

Before you jump to Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Mainly if you make sure the dishwasher is full prior to starting a cycle. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

The kitchen alone gives you many small ways by which energy and money can be saved. It is quite uncomplicated to live green, after all. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to roggenbrot - all rye sourdough loaf [bakery recipe] recipe. To cook roggenbrot - all rye sourdough loaf [bakery recipe] you only need 14 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]:
  1. You need For the Sourdough:
  2. Use 300 g rye flour
  3. Take 30-50 g old/stale bread turned into breadcrumbs
  4. Use 10 g rye sourdough starter
  5. Use 260 g warm water
  6. You need Main dough:
  7. Use 500 g warm water
  8. Use 22 g salt
  9. Get 150 g old/stale bread turned into breadcrumbs
  10. Take 700 g rye flour
  11. Use 4 g malt syrup (or molasses or honey)
  12. Provide 17 g fresh yeast (or 5 g dry yeast)
  13. You need Optional Mix-ins:
  14. You need 2 tsp caraway seeds
Instructions to make Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]:
  1. Mix the sourdough ingredients: First mix 300 g rye flour and 30-50 g breadcrumbs from old bread (more will make the bread more chewy and have a nice aroma).
  2. Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Cover and let rise for 12-16 hours at room temp.
  3. After the sourdough part is done, it's time to mix the main dough. First dissolve salt in 500 g warm water.
  4. Put another 150 g of breadcrumbs made from stale/dry bread into a bowl. Pour the salt water over the breadcrumbs, mix and let soak for 1 hour in a warm place.
  5. In another bowl, lightly mix the 700 g rye flour with the malt syrup/molasses and yeast. In a separate large bowl, add the breadcrumb water, then add the flour mix, and then sourdough on top.
  6. Mixing from around the edges, gradual work the liquid into the rye flour. When the liquid is all absorbed and roughly mixed, move to next step.
  7. Next work the dough from the center with your hands, squeezing and bringing together until there's no more flour visible and no more crumbly pieces.
  8. Once the ball of dough comes together, remove to working surface and cut in two. Fold in caraway seeds if you like here.
  9. Pattern 1 - for bread with big beautiful cracks in the surface (the bread on the right side in the main photo - Form the dough into a round ball by folding the edges down and around toward the bottom center. Instead of closing the fold neatly, leave it rough and open.
  10. Put rough fold side down into flour dusted banneton.
  11. Pattern 2 - for a pretty crackled patter like the bread on the left side in the main photo - Form into a smooth ball, then moisten the top and sides by rolling on a moist towel. Roll in rye flour and place top up in a well floured banneton.
  12. Let the dough rise 2-3 hours until fully proofed.
  13. For pattern 1 bread: Gently tip the banneton over and let the dough slide out into your hand (the fold side that was at the bottom of the banneton will be on top). Place the dough fold side up on a baking sheet (the dough on the left side in the photo).
  14. For pattern 2 bread: Tip the banneton over and let the dough slide into your hand. Flip it back over so the flour covered, cracked surface is on top (the side that was at the top in the banneton will be at the top again).
  15. Bake for 40 minutes at 260°C/500°F with steam. After first 5 minutes release steam and lower temperature to 250°C/480°F and bake for another 25 minutes. Then lower temperature again to 200°C/400°F and bake another 20 minutes. Check doneness by tapping the bottom of the bread - if it sounds hollow it's finished. If not bake for a few more minutes.

I didn't let this loaf go that long, but pretty close. This Danish Rye Bread recipe (rugbrød) is authentic, easy to make and tastes absolutely incredible! Though specifically Danish sourdough rye bread I haven't found anywhere here for purchase. For sourdough it's recommended that you line your loaf pans so the acid in the dough can't react with. An easy recipe for homemade rye sourdough and smørrebrød (open-faced sandwiches).

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