It's about time...
... I finally told the lovely Rugbrøds followers how to make some good ol' Rugbrød. It is a two day process, so take heedÂ
Rugbrød is a bit tricky, and this is not the easiest recipe out there, so a slightly experienced level of kitchen finesse can be required.Â
´Here what you will need to acquire in order produce two lovely Rugbrøds. Day one
350 g of Surdej
250 g wheat flour'
750 g rye flour
8 dl tap water (if it's safe for drinking of course)Â
1,5 tsp salt
Day two
0,5 l of dark beer, alcohol free or not
1 dl tap water (if it's safe for drinking of course)Â
1 tsp brown sugar
450 g cracked rye kernels
Now for the making!
First day of baking
Combine the flours, stir in water gradually. Stir in salt along with the Surdej - the consistency should be on of a somewhat liquid batter, not so much a dough.Â
Second day of baking
Extract 3 dl of the batter, and save it for next time you bake a Rugbrød - for your Surdej!
Stir beer, water, brown sugar along with cracked rye kernels into the rest of the batter that has been rising overnight
Part the batter into two greased Rugbrød-tins
Cover and let rise for an additional 6-8 hours
Time to bake Bake for about 1,5 hour in a pre-heated oven at 175° C When done, take out and cover with a clean dishtowel and let completely cool. Slice up and you're ready to enjoy delicious, homemade Rugbrød.Â
It is quite a process to produce good Rugbrød, but it will definitely be worth it.
