Rugbrød
Or rye bread, if you prefer. [0] A week or two ago I’ve made my first rugbrød using real wet sourdough. The sourdough I got of Jakob together with baking directions - both pictured below.
As a nerveus learner I followed the directions as close as I could. Made half a portion. Below is pictured the sourdough resting and the result.
It was yummy. And quite sour. With luck I can keep this sourdough for a long while. I can’t wait to experiment with different kinds of rugbrød.
A summery of the directions in English is, for half a portion, this: Mix the wet sourdough in 1/2 L cold water. Then mix in 4 tea spoons of salt, 3.5 dL chunky grains of rye (knækkede rugkerne, anyone?) and a good 2 dL wheat flour. The wheat flour is there to make the bread firm and stick together. Then 3.5 dL rye flour. Rest under cling film for a whole day (not in the fridge though).
The next day, first take a sample of the sourdough for the next time. Then mix in the same measure of rye flour, some dark sweet beer (hvidtøl, da) and a spoon full (dark) syrup. Smear the form(s) with grease (butter or margarine, not oil), pour the dough into the form(s), cover with cling film and let it rest for another three hours. Then bake for 3/2 hours at something just less then 200 degrees. For lower heat, bake longer. When done, eject the bread from the forms, wrap them in a tea towel and let them rest till not hot. If nice, then eat.
[0] http://en.wikipedia.org/wiki/Rugbr%C3%B8d,
http://en.wikipedia.org/wiki/Rye_bread
September 10th, 2007 at 9:18 am
Well done.
Sometimes I wonder who made the first batch of dough, just to wait for it to get sour, so he could make rye..
P.s. is the math-question sufficient spam-protection?
September 10th, 2007 at 10:23 am
Hehe, yeah, I guess that’s kinda like gcc being compiled with gcc.
Anyways, it looks really good. I wish I lived closer to you Steffen, then I’d invite myself over for a taste. :)
As for the math-question – it seems to be doing the job. There hasn’t been a single spam - or attempt - since I installed WP, so I guess it’s working. Either that, or the spam-bots just haven’t found this site yet.
September 10th, 2007 at 3:00 pm
Looks nice. Got to find some sourdough. Just recently I started baking my own bread - actually got a portion of dough in the fridge.
Keep up the nice food entries!
September 10th, 2007 at 7:45 pm
Bjarke. Thanks.
I wounder that too. There must be something about it in the history books.I heard beer was made as a mean to have not-foul drinks, since it kept dudgy stuff out of the water.
Madsen. But you’ve got tagterrasse were you live.
Harry. Good stuff Harry - i’m sure they are tasty.
There are a few food post planed already, i just need to actually put them in text. So no worries :-)
Wrt. sourdough. Maybe you could develop one you self. That would be very cool. That way you’d also start at “history” in a sour dough genealogy kinda way. I’m only part of a bigger one - which i find cool enough though. Or maybe you could buy one of them shake-and-bake rye breads and snap a sample of it before you bake it. They normally contain sourdough but in dry form, so it should be doable.
November 20th, 2007 at 2:13 pm
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