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
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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
Thanks Rob,
1) The original formula calls for medium rye which equates to milling at the maximum stone closeness and then sifting with #60 sieve until I get an ~80% extract.
2) So not using the coarse rye meal you'd loose some rye flavor and texture. By substituting cracked wheat for the coarse rye meal you'd gain the texture back, additionally by using whole rye flour as you suggest you'd likely gain the flavor back. I think 50% whole rye flour and 50% cracked wheat would be a close enough substitution.
Good luck - I look forward to seeing your results.
Tony
One of my all time favourite ryes which really does improve a few days after the bake.
Very nice bake indeed.
Thanks Abe,
It really is a nice bread, one of my favorites.
Tony
Looks like you nailed this one. The crumb looks perfect for this style of bread.
Happy New Year!
Ian
Thanks Ian and Happy New Year! to you too.
Tony
Awesome breads Tony, I've got to try this recipe which is quite different to the ragbrod I usually make.
-Jon
It's quite dense but I really like it, I hope you do too.
Tony
That is a rye bread that even I am tempted by Tony. Really remarkable colour and crumb, I love it.
Happy New Years
Benny
It's very dense with a toasty sweetness. You might like it.
Tony