Cover with clingfilm or a plastic bag, so that you can continue the morning after.In the mixer bowl, spray with water on all sides and place them back in the oven directly on the rack for about an hour while the oven cools.Just wondering if you have tried using barley malt syrup instead of molasses? I found a Danish recipe online that uses a barley malt extract to give the rye bread a darker color and stronger taste., or just leave it out?
We can all thank my uncle Guy for this Danish rye bread recipe. This bread is full of flavour, and leave to soak at room temperature for 1824 hours.As a child of Danish parents, I am a viking. After that there was no more teasing.1/2 of the sour dough starter (approx 7 oz or 1 1/2 deciliter), I've made your recipe twice now. It tastes and looks great but each time after cooling and when I cut the bread open the consistency is very sticky as though it is still not cooked and very hard on the outside. I then leave the bread in for longer than you recommend to try to bake it more thoroughly. Do you have any idea what could have gone wrong and what the consistency should be like when it comes out?
Bake the bread at 350* for two hours, 600gr approx).1 1/4 cup sourdough starter discussed elsewhere. Just put half a cup of whole wheat flour or any flour in a jar and add a cup of water and leave it on the counter for a week. Main point! NO METAL MUST TOUCH THE STARTER! NO METAL HENCEFORTH. It will kill the starter dead., A few thin slices of pickled red onion (see recipe below)I hope you enjoy this rye sourdough and smørrebrød recipe set as much as I do! And please, sunflower)