Danish Rye Bread - A Quick & Easy Danish Rye Bread Recipe
Love making this rye bread on the weekends. The molasses added to this bread recipe gives a great color and taste. Plus, love adding different type of seeds to give the bread a little extra texture and taste too. Hope you enjoy this recipe as much as we do.
Danish Rye Bread recipe makes 2 loaves.
- 3 1/4 cup rye flour
- 2 1/2 cup whole wheat flour/all purpose flour, mixed
- 1 1/2 cup warm buttermilk (approx. 110 degrees F)
- 4 tbsp. butter
- 1/2 cup molasses
- 4 tbsp melted butter
- 1/4 cup honey or approx. 4 tbsp. sugar
- 1/2 tsp salt
- 2 pkg active dry yeast dissolved in 1/2 cup water
- Optional: 2 tbsp. caraway seeds, 2 tbs. sunflower seeds
- Melted butter and milk to brush the loafs
- Butter or spray for the baking pans
Bake at 375F for approx. 45 min. or until hollow
- Combine the yeast dissolved in water, with the rest of the ingredients, butter and wam milk, honey, molasses, salt etc. Finally the rye flour and wheat/all purpose flour in the bowl. Stir the mixture in a large bowl.
- Then stir the dough by hand and knead it for approx. 4 -5 min on a floured surface. If you use an electric mixer fitted with a dough hook, beat on low speed for 1 minute until all of the flour is incorporated. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball.
- Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides.
- Cover with plastic wrap or a towel and set aside in a warm, draft-free place until it doubles in size, about 1 - 1 1/2 hour.
- Remove the dough from the bowl and invert onto a lightly floured surface.
- At this point you can divide the dough into two loaves. Then gently knead the dough several times. Also if you enjoy seeds in your bread, you can add it in too.
- Lightly grease the baking pans. Then place the dough in the prepared baking pans.
- Cover with plastic wrap or a towel and set the pans aside in a warm, draft-free place until it doubles in size, about 1 - 1 1/2 hour.
- Preheat the oven to 373 degrees F
- Gently slice the top of the bread.
- Use a pastry brush to brush the mixture of milk/butter lightly over the top of the dough.
- Bake until lightly brown, about 45 minutes.
- Remove from the oven and cool on a rack. If it sounds hollow, the bread is completely baked.