How to make Rye Bread - Rugbrød | Bread Recipe | Get Curried
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- Опубликовано: 8 фев 2025
- Learn to make Rugbrød - Rye Bread with Chef Nick Saraf only on Get Curried.
The Danes are world famous for their love of rugbrød. This particular kind of nutritional brown rye bread can be found in all supermarkets but for foodies like us it's better to cake some bread in our own kitchen. So with Chef Nick Saraf learn to make Rugbrød - Rye Bread.
Ingredients
375g rye flour
165g whole wheat flour
350ml warm water
14g yeast
100ml buttermilk
1tbsp golden syrup
3/4 tbsp salt
25g sunflower seeds
25g flax seeds
25g sesame seeds
Method:
Heat some water on a low flame and add yeast to it, make sure that the saucepan is off the flame when you are adding the yeast.
Let it dissolve. Pour this water in a bowl and add buttermilk, golden syrup, sunflower seeds, flax seeds, sesame seeds, flour and rye flour and bring the mixture together till it roughly forms a dough.
Take the dough on and surface and knead the dough for 10 mins. Keep the kneaded dough back into the bowl and cover it with kling film and let it rest for 2 hours.
After 2 hours, take the dough and put it in a rectangular pan. Let it rise for 30 mins and after that period, once the bread is risen make incisions to it with a skewer and bake it in the oven for about 1 hour 10 mins at 200 degrees.
Host: Nick Saraf
Copyrights: REPL
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The way you said you could only find the pan and Denmark and flipped your hand gave me a big belly laugh! Thank you for recipe looks delish!
i use a pullman bread tin and the bread is always perfectly square and you can buy those pretty much anywere online and in some shops and i think thats what the danish normaly use,
either that or they have learned magic before me.
As a Dane is say you need more seeds, but might just be a matter of preference, but looks extremely good, the smell of fresh the bread, a single slice still warm with a little bit of butter yum and don't get me started on Smørrebrød(open faced sandwiches)
13lackhood86 just made the same comment about some extra seeds, i hadn't realised it had already been mentioned, sorry
gabriella di blasio no problem it happens to us all, but always nice to see someone agree 😁
That looks good! Perhaps some more seeds could be added (that's how they would make it in Denmark), and cut in thinner slices, as it a very dense bread and it is easier to bite that way. Other than that, it looks pretty danish!
I don’t know why you put golden syrup and buttermilk
Thanks for the video. Can I use a paper bag instead of plastic? I don't want chemicals from the plastic getting into the bread from the heat.
Good point. Maybe cover it with an inverted metal/glass mixing bowl? Plus then you wouldn't be wasting plastic.
Where can I find rye flour. What is it called in hindi
Sorry but these measurements are completely off. 350ml water can’t be right. My dough was a slush and I was really disappointed. Looked great in the video but the details are incorrect. I lived in denmark for many years and was looking forward to a recipe without sourdough but was dissapointed due to the incorrect details. Please update this!
I will have those with shakshuka
Tried to bake it the other day with this recipe. The taste was amazing but the dough resulted very, very and very sticky... So I had to had other flour. I have no idea what went wrong in the making :/
200 degrees Celcius?
Would this work whit 100% rye flour? Or using gluten free mix insted?
+8mellene8 yes it would
Can i use honey instead of golden syrup?
who tf cuts their rugbrød that slices that thickly
I wondered the same way
I tried to make it using your recipe but the dough was too wet to form, and I have to add flour constantly to make it a dough, do u know why is this happening?
Tsang Hiu Lam The dough is supposed to remain a bit sticky and wet, it is a dough that breaks easily and it will never reach the texture of white bread dough, it does not have enough gluten. Even inside it will be pretty damp after cooking. Just try again, but don't add too much flour or it will become like a brick, and let the dough rest for a longer time before shaping it. In Denmark they make 100% rye bread and they can't knead it, so they use a spoon to put it in the mold. Hope thar helps!
Happened me too way too sticky just didn't come out like the video and I followed it like he did
@@gabrielladelfinadiblasio7398 thanks a lot also can we use all rye flour without any other flour also can we put a bowl of water inside oven while baking it to make bit moist.....what do you suggest?
In the description of the video the amount of water and butter milk is different than the one he says on the video.
I tried it both ways. With 400ml of Water and 150ml of butter milk the dough is too wet.
With 350ml of water and 100 of butter milk it’s just perfect.
Hope it helps
The measurement of water to be added totally depends on the flour( quality of the grain) Some flours absorb more water than others. This is a basic recipe, you will need to keep on experimenting and adjust the water, accordingly.
nice
+fatemah4444 Thanks! :)
This is as generic a breadpan you can find in central europe as it gets. Can be had in every supermarket.
The bread looks delicous, though, but I would've preferred the crunchy crust. Well, enough nagging for now :)
I don't think he claimed to have a non-generic breadpan, but was saying the Danes have a fancy version he doesn't have.
Nah, it's not good when it's crunchy. It needs to be firm, but soft.
Mr. LadyVoice.... .. 😀
ThOse look like bricks....🧐