SOURDOUGH Ryebread 100% Whole Grain

Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
--
Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
If you enjoy this video and want to see more,
please like, comment and subscribe.
Find us on
www.simpelsurdej.dk/
or
/ simpelsurdej
Thank you for watching!

[@SimpleSourdough]

instagram.com/simpelsurdej/ www.simpelsurdej.dk/en/

[@lindawilson3071]

what’s the best way to get your starter acidic also my flour mill won’t crack the rye berry. course grind isn’t that course what do i do

[@mattdelay7272]

Certainly the best "nordic" style bread that I have made. I think the key for me was visually seeing the overproofed mature starter being used in the the construction of the preferment and again in the main dough. There is a big influence, at least in the U.S., from the tartine style sourdough recipes that use very young starters to make full flavor but less sour loaves. As the awesome young man has mentioned in the video, one must use very mature (sour) starters to provide the acidity to prevent gummy loaves when using 100% rye flour. A real game changer for me and I'm most appreciative!

[@SimpleSourdough]

Additional proofing information: The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.

[@virginiavoigt2418]

In the United States we would call the baking vessel a loaf pan or bread pan. However, things have different names in different countries, so as long as you make yourself understood, and you clearly did, all is well. Also, I appreciate the presentation in English. Whole grain breads are the best.

[@WholeBibleBelieverWoman]

The bread loaf pan he is using is exactly like one I have which is called a Pullman pan. This is a pan that imitates the dimensions of sandwich bread. I love the shape they give!

[@oe9276]

Wow amazing video can't wait to make this thank you for sharing ❤

[@lyubkapopova7445]

Absolutely beautiful! Thanks for sharing!

[@SimpleSourdough]

Thank you! :)

[@trimitiri]

I just made this bread, thank you so much @simplesourdough , the way you explained everything helped me make my first succesfull 100% surdeig rugbrød. The very mature rye starter is a game changer. I couldn’t find cracked rye so instead I used just coarse rye flour all the way in the recipe. The detail you mentioned, the «minced meat consistency» of the final dough was very helpful. I added coarse rye flour just to get there. The bread is wonderful, perfect❤️

[@user-zj7ti8me6o]

Thanks for sharing the recipe. Miss Danish rye bread so much 😌

[@SimpleSourdough]

🙏 welcome

[@nandi2020]

Dere er helt fantastiske !!! Elsker dansk rugbrød !!!!! skal bake så snart starer ble moden nok!!! Tusen takk for oppskriften !

[@matthewjamesduffy]

Found it! Love the mixing bowl and the bread looks fantastic. I will have to try this.

[@gregvarjabedian9653]

Have you found a mixing bowl like this?

[@DavodAta]

Tack så mycket 🙂

[@SimpleSourdough]

Welcome!

[@allieb7757]

Wow! I had exactly 50g starter saved in my fridge. It was meant to be!

[@SimpleSourdough]

🙏🙏🙏☺️🙌

[@Julia-dn4zi]

Another great tutorial packed with tips and info! Thank you!!!

[@SimpleSourdough]

Thx!

[@simoneschadenbauer6312]

This looks delicious! Thank you for sharing this recipe. 🤍I also wanted to try baking your sourdough croissant but I don’t understand what you are saying in the video. I guess I should learn Danish.: )

[@kathlenelarson9008]

This is an amazing recipe! It worked beautifully and tastes delicious! I used 10 g of caraway seeds. I’m not sure if is true to your country’s tradition but it gave the bread a wonderful depth of flavor. Thank you your video. This was my first attempt at rye bread and it worked beautifully.

[@cartman2dk]

caraway seeds is not commonly used in Rugbrød (Ryebread) variants does exist but the classic Ryebread is without caraway. Personally i eat rye bread daily and i have never in my life had one with caraway seeds. Each to their own i guess :)

[@BonesyTucson]

Tak!

[@tarachristie472]

I love the bowl you use to mix your dough in. Is it handmade or produced by a supplier where I could get myself one. 😃 Thank you so much for the tip about sourdough floating when bulk fermentation is complete. That is so much easier than keeping dough in a small pot with an elastic band. I’m forever grateful to you for that tip. I can’t understand why no one else seems to do this.

[@SimpleSourdough]

Its a very typical one from scandinavia :) search for clay bowl

[@OrtoInScatola]

Perfect video, straight to the point. I am currently feeding some rye sourdough starter, will have to try this. Not sure where to get the cracked rye though…

[@SimpleSourdough]

Thank you.!

[@deebrake]

I wanted to ask about your KZbin channel in regards to sound when you are giving explanations. Are you using a mic with the episodes? I have to turn them up to almost highest volume and I can still barely hear what you are saying. I thought you might want feedback since your videos have so much great content. Thank you.

[@SimpleSourdough]

Thank you so much, we have a lot of new videos out now and we got more coming on that

[@SSMinds]

Thabks excellent vid! How much malt syrup do you add in grams ?

[@Liz-ux8be]

Thanks for sharing, danish rye bread is my favourite. I know that some add spices to the bread too. Do you know what kind of spices are added to it?

[@ludwik5992]

Hi, the small amount of starter you traditionally set aside for next time. How long will it last in 6C fridge? a week?

[@2560nijlen]

Definitely a recipe to try. Love this kind of bread. One question though. On which setting (number) did you crack the rye kernels ?

[@SimpleSourdough]

Around 8/10 setting :-) Let us know how it turns out! 🙌

[@kcconaty5270]

Wow Thanks for sharing 😊 I will try your recipe, the 2 day rye flour was more fine than the first day cracked rye, correct? Sub’d 👍

[@goldwhispers]

is the answer to a less moist loaf, an acidic sourdough starter, or have I misunderstood? I have been making this recipe for a year now, almost weekly and absolutely love it. Have mixed it up with barley and oats too. I usually always toast it so it's not a problem for me that it can be quite moist, but I was wondering if there is a way to get it less moist? The starter i have is definitely a older starter, but then again that could be relative. It was apparently 40 years old when I bought some 4 years ago. How can you test for acidity? Thank you, and thanks for this great recipe. Whenever I visit Denmark I always pack bread into my luggage ;) now I don't have to.

[@pogokiri]

very interesting, thanks for sharing. i can guess the taste and smell coming out from the oven, i’ll give it a try for sure. btw the container you can call it “pan” or “tin” 🤣

[@SimpleSourdough]

Haha thanks pogokiri 🤣🙌

[@elizabethkeener4035]

love this, thanks!! i LOVE the small baking tin you have - where did you get that? I have been looking for one!

[@jacobnleth]

Best bet is probably to get it online or use something like a banana loaf tin. Happy baking!

[@SimpleSourdough]

Here it is, on our webshop :) simpelsurdej.dk/da/products/rugbrodsform

[@ukulelesforpeace2083]

Hello, thank you so much for the recipe🎉. 1. I want to ask if I can replace the liquid malt with malt powder and then will it be with diastetic or non diastetic powder. Also, for these amounts of flour, how much malt powder shall I use. 2. what are the dimensions of your tin and if I want to bake in a 1 kg tin, how will the bigger amount of materials affect the baking time. 3. If I bake the bread in a tin with a lid, after how long shall I take the lid off and will it replace the need to put water in a lower tray. Thank you so much ❤

[@moniquezwinkels1]

What kind of form/container do you use for this bread? Do you have to take into account the sourness of the bread when choosing a material like cast iron?

[@lizgrieve140]

Hello Love the video and plan to make a rye bread for the first time I would like to know about how long after feeding do you leave the starter to ferment to allow it to be the right level of acidity I have a pH meter so can check the actual pH Thank you Liz

[@SimpleSourdough]

Hi Liz We leave it to rest for 8-12hours :-)

[@thomasguadagno2719]

An authenic Danish Rye recipe. Will try soon. How much malt syrup did you use in this recipe (I guessing 20-25g). Also, what are the dimensions of your rye pan (cm, length, width, height)?

[@SimpleSourdough]

Thx!

[@moniquezwinkels1]

Thank you so much for this recipe. Very easy way to make delicious and nutritionous bread. Just made one and it tastes very good. The only thing is that it is very salty. Is that typical of this bread or is there something wrong with my weighing scale? 😅 I used the same amount as in the recipe (15g).

[@goldwhispers]

it's probably relative, i don't find it salty at all or maybe I don't mind it :) although i am sure you could use less if its too salty?

[@sergiominelli3526]

Please let me know why do you use ripe sourdough in soaker ; thanks you and best regards

[@healthwannabe6284]

Hej, your Rugbrød look so good😋. I would like try save some dough for next time bake like a traditional way. I wonder if I need to adjust the recipe a bit if I add the saving dough in? Can I use sourdough discard for day 1 and day 2?

[@jakobbrun6535]

You just replace the sourdough from in recipe with your saved dough from last bake - that becomes your new sourdough starter, so to speak. In regards to discard, yes you can do this but if you do, I would give it a small boost e.g. by taking 60g disgard, 30g rye flour 30g water and mix this on day 1. That becomes your ripe 120g sourdough for day 2. I find rye very forgiving - it just does its thing :D

[@healthwannabe6284]

@@jakobbrun6535 Thank you for your reply. If i try saving some for next bake like a traditional way, is it have a standard amount I need to save? And how long I can keep it in the fridge? By the way I baked this recipe in 2 days ago. My husband love it so much, it is a very nice Rugbrød. Kind of a healing of home sick. Tusind tak ☺️

[@jakobbrun6535]

@@healthwannabe6284 your choice, really! You can save 120+50 g and then you have your mature sourdough for next bake, that works if you bake every week or so. Or you can save just a spoonful in a small jar, and then a day before your next bake feed that up to the full 170 g. It can easily keep a month or more, but will loose activity with time. (Although I have revived sourdoughs that's been sitting in the fridge neglected for half a year, so again - very forgiving :)

[@SimpleSourdough]

Thank you so much, we have a lot of new videos out now and we got more coming on that

[@laurad2136]

Ok, I want to know what's your mill's make now.. I love it

[@SimpleSourdough]

Hey Laura its called a Mockmill :-)

[@laurad2136]

@@SimpleSourdough made the rye bread with your recipe 😋 Didn't break much the rye grains but left it over 12h in water so still good! Mockmill too expensive for now so postponing for my bday 🙃

[@runnerchom]

How do you ensure your rye starter is very acidic? Is it an unfed starter or a starter that's fed, which then peaks and flattens?

[@SimpleSourdough]

Hi Yunus, It can be both and both works :-) if the starter is unfed and very ripe, you will get a more acidic taste loaf. Rye bread is very forgiving to make

[@judithdube-bender4111]

Hi, what kind of baking tin do you use. What material is best? Do you bake this rye bread in the Rofco oven ?

[@SimpleSourdough]

Aluminum tin Yes we do :)

[@shannonjohnsen6269]

I'm using active dry yeast from the grocery store. How much of that should I add? Your sourdough starter looks like a lot more than 50g

[@allieb7757]

I have no starter for day 2 lol. Can I use dry yeast this time (that you buy from the supermarket)? How many grams?

[@SimpleSourdough]

2-5g :-)

[@yahuahyahusha7146]

I miss that bread😕

[@checo123]

Thank you! I remember my trip to Denmark - breads there were fantastic! Question - what would be the cheapest way to crack rye berries? Seems like an overkill for me to by mill just for that recipe. May be some cheap mill?

[@jacobnleth]

You could use a mortar and peste or just use a food processor and give it some short pulses until they are cracked

[@SimpleSourdough]

Exactly

[@WholeBibleBelieverWoman]

Most people who get grain mills are not just using them to crack grains but mostly to mill their own flour. Freshly milled flour is AMAZING and much more nutritious than even the best flours bought at the store. The reason why is that most if not all of the natural nutrition, bran and wheat germ MUST be removed from flour for the flour to have a shelf life. It is also better not to have the additives that tend to be added to the flour, from synthetic vitamins to dough enhancers and other additives to extend shelf life, etc. One of the main differences when baking with freshly milled flours is to understand that the recipe may need more water -- and more time given for the flour to soak in the water is very helpful (such as 30 min to an hour).

[@tomhopwood8896]

Or, don't crack them. Soak them for 24 hrs in plain water and they become nice and soft.

[@greg3626]

Great video thanks Peter..The advice I have been following was to remove the loaf from the oven when the internal temperature reaches 98°C. This took about 1 hour and 15 minutes. Then take it out of the bread tin and cool it for 24 hours. I then sliced the bread thinly .5cm. When I slice the bread, there is some residue on the knife, not like when I slice a wheat sourdough loaf. It must be slightly moist, I guess, but nevertheless appears to look like what I have seen in pictures and does not appear to be "doughy" or "gummy". I am not sure but there may have been some residue on your knife as well when you cut the bread ? Is this normal ? Rugbrød not a typical Australian bread so I don't have any examples to follow. Many thanks

[@cartman2dk]

I cant tell what you are doing wrong, and im also not a baker. What i can say is are you sure your bread cools when you intend it to? Our ambient temperature in Denmark is 18-23degrees inside, some colder. I can imagine adding 10degrees to that is changing something in that process. I have a faint memory about residue on homebaked Ryebreads, it could be the flour. Unless you follow his guide 1:1 then im out of ideas.

[@rafaellabernhard8229]

I could only found rye flour at the store. Any substitutes to the rye grain? I want to try the recipe

[@SimpleSourdough]

Spelt works too

[@emilyngkt]

Is there any substitutions for crack rye grain? I am not able to get them from local market where I stay (Malaysia) :(

[@Shelmerdine745]

You can use any grain or none at all. Try make a loaf without any grains or syrup. Get a feel for it.

[@hwinny2]

What mill are you using to crack your grains?

[@SimpleSourdough]

Eschenfelder :-)

[@davidmaclean981]

What is the hydration of your sourdough starter? How many grams of barley malt syrup are you adding?

[@SimpleSourdough]

100% hydration

[@dilyaramarsh7770]

What a point to add starter (sourdough) to soaker? Thank you

[@SimpleSourdough]

Yes we add to soaker too

[@dilyaramarsh7770]

@@SimpleSourdough , thank you for answering!

[@allieb7757]

It came out awesome but 15g salt made a very salty loaf. Is it possible to reduce this amount and still have it come out okay? How about none at all?

[@jakobbrun6535]

I often find that rye bread wants more salt than wheat, but personal taste is everything! The salt does not do much in terms of the biochemistry of the dough, but a loaf with too little salt, or no salt at all, will taste completely flat. I'd suggest giving 10g a go first.

[@SimpleSourdough]

Yes

[@simkui]

Vart köper man en sån skål?

[@oe9276]

It did not seem to rise much? how much of a rise should one expect?

[@SimpleSourdough]

almost 100%

[@oe9276]

thank you@@SimpleSourdough

[@kikibe1960]

Hey, I made this read today and it tastes great. I wasn’t sure about the baking time though. I took the core temperature after one hour at 170 degrees Celsius, and it was only like in the 60s. I had to leave the house and took it out of the oven, and it tastes fine, but I do wonder about this huge difference in core temperature compared to what you measured. 🙋🏻‍♀️

[@tarachristie472]

Did you have the fan on? Without the fan I think you’d need the oven to on at 190 degrees. I could be wrong but he def mentioned the fan being on. 🙂

[@SimpleSourdough]

Thank you so much, we have a lot of new videos out now and we got more coming on that

[@hwinny2]

Is malt syrup the same as molasses?

[@SimpleSourdough]

Not exactly but that works too

[@omgalex7]

What can you substitute the craked/cut rye grains for? hard to find in Australia. Thank you

[@virginiavoigt2418]

Whenever I have a recipe calling for cracked wheat or cracked rye (which I never have on hand), I substitute steel cut oats or multigrain cracked cereal. It has always worked for me.

[@SimpleSourdough]

Works too

[@tomhopwood8896]

I've found that soaking the rye berries for 24 hrs makes them sufficiently soft - no need to crack them 👍

[@PaulaGolding]

My rye sourdough starter is not as liquid as yours. Mine is more like a very spongy mouse like texture. Is that wrong? (Oh and would a Danish person kill me if I put some raisins and aromatic seeds in?

[@tomhopwood8896]

And, I'm curious- what exactly is meant by a "ripe" sour dough starter?

[@tomhopwood8896]

I see now that this question has been answered. Cheers👍

[@danielheltberg6202]

min farfar har den sammen skål

[@arvydukas]

Hi, Hope someone can help me with with chalenges im facing. Just made a second attempt to bake bread and jet again its rather moist and sticky inside. Im 99% following this recipe, but still not happy with end result. To make sourdough i used whole rye flour, which was 3-4 days old and looked fully developed, was all puffy, full of air pockets. Any ideas anyone ? Help would be highly appreciated. Thanks !

[@massimoparisi4149]

It happens to me sometimes as well. It depends also on the rye flour you use (try to change it) it might be damage sprouted (falling number with too much enzymatic process) it could depend also on lack of structure (try to increase flour) and increase the amount of sourdough refreshed the night before at 120% hydratacion . I use about 250 grams of starter for a tin loaf of 1,1 kg

[@roberttolchin895]

It is called a "loaf pan."

[@hwinny2]

Bread pan or loaf pan

[@SimpleSourdough]

Thx!

[@mateuszminsky5619]

the volume way too low

[@philipryan6877]

should you be mixing your dough in a bowl that is sitting on top of your scales also you show the bread having cut it but the light was so poor you could not see

[@SimpleSourdough]

Thx for feedback