Danish Rye Bread - Ragbrod (Denmark)
Today's bake: Danish Rye Bread Ragbrod (Denmark)
Source: The Rye Baker by Stanley Ginsberg
Notes: Scaled to 2 loaves @ 1.575kg ea. from 1 loaf at 1.800kg.
Substitutions: None
Discussion: Another really nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a scald and the main dough. I found this delicious bread to be exactly what I've experienced when visiting the Baltics. I love the rustic nature of the grains and seeds, the nuttiness, and the slight molasses sweetness.
Stanley's description: "This Danish rye bread is one of the sweet ones, its flavors brought out by a long scald and the generous addition of light molasses syrup. The combination of sunflower seeds and flaxseed, coarse rye meal, and cracked wheat gives it a chewy, rustic texture and an engaging nutty flavor. This bread goes wonderfully with strong cheeses like Danish blue and aged cheddar, as well as cured meats and fish."
Make again? - Yes, definitely.
Changes/Recommendations: None
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Ratings:
Tony
Comments
And this one might just make it onto the list.
If it tastes even half as good as it looks, it's a winner.
Paul
I give it 2 thumbs up...Give it a try and then let it cool a minimum of 24hrs.
Tony
Awesome, Tony. I can smell the caramelized rye just looking at your photos.
As someone who has, so far, resisted milling my own grain (I don't have the space or place in my tiny apartment), I'm wondering if you think it would be possible to use whole rye flour and skip the rye meal. Reasonably fresh cracked wheat, I'd guess, would be easier to find in small quantities.
I know this would definitely change the texture.
Thx!
Rob
One of my all time favourite ryes which really does improve a few days after the bake.
Very nice bake indeed.