Every Dane grew up eating Rye bread. Outside of Denmark it is hard to find a good loaf these days. After several attempts, here is my version of it. Hope you enjoy.
Makes two loaves. Time: 2.5 hours. Difficulty: Easy
Ingredients:
- 700 ml. ( 23.5 oz.) warm water
- 300 ml. (10 oz.) warm coffee
- 45 ml. ( 3 tbsp) salt
- 45 ml. ( 3 tbsp) molasses
- 45 ml. ( 3 tbsp) instant yeast
- 600 gr .( 21 oz.) Rye flour
- 600 gr. (21 oz.) Whole wheat flour
- Mix all liquid ingredients, add yeast and let stand for 5 minutes to “wake up” the yeast.
- Blend the two flours together until well mixed.
- Add and mix flour one third at a time either by hand or with dough hook. ( very sticky dough )
- Once well mixed, cover and let rise for one hour in quiet warm place.
- Divide in half and place in well greased pans, cover and let stand for another hour.
- Bake at 350 F. ( 175 C. ) for one and three quarters of an hour on center rack on top of baking pan.
- Remove from oven and take bread out of pans and place on cookie cooling racks on counter top. Place damp towel over loaves to soften crust until cooled.
