This bread is so GOOD! 🤤🤤😍 Have you ever tried Danish open faced sandwiches?
@sh8736
4 жыл бұрын
Yes I used to work for a Danish company and they used to serve them for lunch, the bread was great but some of toppings not so good, pickled herring hmm.... But they also served Danish pastries they were great, do you make those? 😀
@Foodgeek
4 жыл бұрын
@@sh8736 Mmmh.. Pickled herring! :D I have a recipe for a kringle, which is a common homemade Danish pastry: kzitem.info/news/bejne/l26bmYpnmHOJlGU :D
@dfertefwergwergrfgwr
4 жыл бұрын
Hello. Could you explain how to crack whole rye berries? How do I know when I have cracked them enough? What kind of equipment should I use ( besides a hammer :)) It looks like all the rye suppliers in the US have whole berries but not crack berries.Thanks.
@Foodgeek
4 жыл бұрын
@@dfertefwergwergrfgwr I honestly have never tried. Cracked rye kernels are in every store in Denmark. I'd say if you've cracked most of them in half, you're good to go :)
@dfertefwergwergrfgwr
4 жыл бұрын
@@Foodgeek ok thanks for responding.
@MichaelCoburn
4 жыл бұрын
Just always great to see a bit of Danish culture seeping into KZitem and the rest of the world. I am 53 and studied there for 4 months while in University. Jeg elsker Danmark!
@rkdb7213
4 жыл бұрын
Rye Bread looks delicious. This is the best site I looked at making bread! Excellent explanation, great linked instructions for those who is interested in bread making and a very pleasant instructor! I give him 10 stars out of ten
@Foodgeek
4 жыл бұрын
Thanks so much! 😁
@facelessamber1960
11 күн бұрын
There are so many rugbrød recipes out there, but this one is my favorite! So easy and so good! Thank you ❤ Min faster loves this recipe too!
@Foodgeek
11 күн бұрын
Thank you ❤️
@rvoloshchukify
3 жыл бұрын
I LOVED the bread in Denmark. Was looking for a recipe to recreate the rugbrød I are there until I found yours! Except I let mine sit and ferment overnight and it becomes even more flavourful. Thank you so much for this recipe
@MARIAHERNANDEZ-jq3rt
4 жыл бұрын
When I tried for first time i felt in love, I am from Mexico and its so hard to find the ingredients but I am already starting my sourdough, thank you very much for the recipe
@candacedeshe421
Жыл бұрын
I just made my first rye loaf, and I can't get over how delicious it is!! My first loaf came out too wet, so I will work on the baking time. I am not sure I can wait 24 hours for my first slice, though!! Thank you, Sune!
@morsmb1
3 жыл бұрын
Absolutely the best bread ever
@Foodgeek
3 жыл бұрын
Thank you :D I love it too, the seeds, the rye tanginess
@morsmb1
3 жыл бұрын
Im using this recipe for over half a year now Its my favorite
@DANVIIL
4 жыл бұрын
My kind of bread! I grew up with this luscious Danish bread when I was a kid and I've always loved it with Lox, cream cheese, Capers, homemade pickled onions and a summer fresh tomato. Now my wife is screaming at me and the keyboard is filled with slobber.
@Foodgeek
4 жыл бұрын
Haha, that sounds delicious. I gotta get myself a saliva proof keyboard 🤤🤤🤤
@Juuk-D
3 жыл бұрын
Tomato + Danish mayo + Rye bread + cracked black pepper
@tersta1
Ай бұрын
This is my favorite type of bread. The chewy whole seeds and grain berries are what my fast metabolism needs to stay satiated for more than just a couple hours. I need that butter and fatty proteins too! I'm in Canada, so fat is fuel over winter. I ran out of my frozen rye bread in spring and didn't make more, and my starter went off. Now it's mid-summer and I am craving it, so I am fermenting new starter and soaking grains for a big 6 kg batch. I really like your wooden loaf pan! I'll have to make some like that! Thanks for sharing your knowledge. Five years on and it still is high value content! 👍
@nilsoun5115
4 жыл бұрын
Hei, First off, I have to say I really enjoy Your channel. I'm from Estonia and as You might know the danes have bit to say about our bread culture. Therefore I would challenge You to dig into the estonian rye bread galaxy and shine some light onto the dread of working with rye in general. I would recommend a rye bread called "Pärnu", which is a natural sourdough fermentation with 100% rye flour. A rich, soft, tangy, sweet and malty, airy, crusty ... a definition of a perfect bread in My eyes. This would be a interesting task to see.
@josephmartelmusic
4 жыл бұрын
Do you have a recipe for this? Would love to try!
@benstern2079
4 жыл бұрын
I made this bread this week. We are restricted to our home due to the coronavirus and couldn’t get cracked rye or malt syrup. So I substituted cracked wheat (bulgur) and molasses for them. We wash the burgul (local name for cracked wheat) before use so it absorbed some water. In the final mix I used less water and all went well. It came out delicious, although a Dane would certainly say it is not like the original. Many thanks for the terrifically clear instructions and the well written recipe.
@martinvo7369
3 жыл бұрын
Instead of malt I used 25g of honey and exchanged the seeds with a 175g mixture from the supermarket (sunflower, pumpkin, pine nuts). The bread was delicious although it is probably quite different to the real danish experience.
@ZenCoryCat
3 жыл бұрын
I can’t wait to make this. I took Danish language in college in the US and was introduced to Danish rye bread during class and have loved it ever since. This will be my first attempt at making my own. Thank you.
@daetyme998
2 жыл бұрын
I am looking for a recipe for a Danish rye bread that I was able to buy from stores, and Danish bakeries, in the 80's and early ninties, I lived on the mainland [Fraser Valley] before I moved to Vancouver Island, then, I would come back every once in a while to get more. The bread was sold in a plain plastic bag, 8 slices to a bag, a light grey in color, it had a wonderful taste, was thin, and everything was good on it, it was kind of dense but not as dense as the darker ones, the taste was amazing; someone must have a recipe for this bread, since it was not a dark color it had white flour in it, and was softer than the dark breads. I really miss this wonderful bread.
@nbks6w8
4 жыл бұрын
OMG those sandwiches! I think I need to visit Denmark! I’ll start with this lovely bread and save my money for the vacation! Thank you!!
@Foodgeek
4 жыл бұрын
Yes, Denmark is a nice place with lots of great food :)
@bybbah
3 жыл бұрын
I have tried your chocolate and multigrain bread in fact mine is final 20mns of baking ,it looks delissh.im old fashion so not techno aby then I would send my work.the 3 of you made my baking better .better proof Baker, you and trevor with along I love Ireland. ALTHOUGH I TRULY STARTED WIRH NORTHWEST SOURDOUGH AND THE ENCLISH LADY WHO TALKS LOKE SHE IS SINGING .OVERALL THANK YOU ALL OF YOU.I HAVE SERIOUS NERVES ISSUES FROM WEAK LUMBARD THEN I HAD A BAD NERVOUS BREAKDOWN ,AFTER RESEARCH I FOUND MUST STAY AWAY FROM AND SUGAR OR GLUTEN DERIVES FOOD.IM WEST AFRICAN SO I LEARN HOW TO BAKE SPECIALLY SOURDOUGH. CHANGE ALL MY DIET .THEN I FOUND YOU.NEVER REGRET IT.
@filippoprojetto1847
3 жыл бұрын
What kind of hydration do you use for your rye sourdough starter? I see you are building the levain at more than 100% hydration. It's be nice to see your rye sourdough starter maintenance routine. There is not much on the Internet about traditional danish rye bread. I lived in Denmark for almost 2 years and I really miss rye bread
@pupculturevenice
2 ай бұрын
Oh my goodness! I am going to try to bake for the very first time in my life. Seems I don't agree with gluten anymore , bummer, BUT makes me want to try to make this delicious looking bread. I am Swedish but live in Montana and they don't sell rye bread here. Wish me good luck and thanks for excellent explained video!!
@mikaelpsandersson1097
Жыл бұрын
Delicious! I’ve had difficulties finding organic malt syrup. So I substituted the water with porter or honey malt beer and added some honey, coffee & cocoa to achieve the richness.
@Foodgeek
Жыл бұрын
I've made a substitute with 125g dark ale and 125g dark brown sugar. Simmer until very thicc 😁
@sacadosify
3 жыл бұрын
Very nice bread! I made this yesterday and had it for breakfast. Looking forward to making it again - and might incorporate some flax seeds as well. Reminds me of German Schwarzbrot. Thank you for sharing!
@claudiaschimmer1607
4 жыл бұрын
Need to find cracked rye and do this one too! Love your videos and writings. Bought a banneton! You deserve our support! Thanks so much for your kind efforts!
@georgiamillis4218
3 жыл бұрын
My first sourdough starter took a holiday down the plug hole. My current sourdough starter is smelling great and is very active. It is 50% white wheat and 50% dark rye, and I'm so excited to make rugbrød with it soon. Thanks!
@frankneumann486
4 жыл бұрын
Thank you for sharing this recipe. This is easy to make and so delicious. This is one of my daily staples now. I substituted the rye kernels for buckwheat kernels since we couldn't get the rye kernels. Best part is that now my wife enjoys it too although she is very gluten sensitive. Thanks again I just made 3 more loafs ☺️
@sylviaking8866
3 жыл бұрын
That looks divine. Thank you for showing us how to make it. Such a healthy bread too.
@susanpharr6809
2 жыл бұрын
Wonderful! Will have to try this soon!
@maureenpaulette2051
6 ай бұрын
I’ve been missing your videos, Sune! My loaf is just about ready to go in the oven and I am so excited to try Danish rye bread for the first time! How thick do you typically slice this bread? How long can the rye starter hang out in the refrigerator until I use it again for the next bake? Thanks so much for your videos. I have learned a lot from you!
@cookingwithnatalieplum1317
3 жыл бұрын
Bread was fantastic. Excellent recipe!
@Foodgeek
3 жыл бұрын
Thank you
@SilkTwirl
3 жыл бұрын
I just love rye bread, super tasty and healthy.
@Ash-ku2rz
3 жыл бұрын
OMG!! I love this bread
@Jahloveipraise
4 жыл бұрын
Dude that bread pan is amazing, i want that so badly
@jedrashidul6952
3 жыл бұрын
Sameeee😢😢😢😢😢
@victorrock1997
9 ай бұрын
It is also very healthy! It's excellent for any type of sandwich! All the best and keep up the good work!
@kristiank1276
5 жыл бұрын
This channel is amazing!
@Foodgeek
5 жыл бұрын
Kristian K Thank you ❤️
@yuriborges
2 жыл бұрын
Thank you for sharing. I've been to Copenhagen last weekend and got to taste a whole julefrokost where this bread was also serve. It's amazing. Unfortunately not even in Amsterdam which isn't that far in a global scale you can't find this bread even though we have rye bread here.
@musingfoodie1041
3 жыл бұрын
Oh my god your bread looks fantastic, many thanks! I hope I am patient enough to wait to eat it the next day! I bake quite a bit and I loved the wooden baking mold on the metal base that you used, do you know where could I buy one? Many thanks for such a fantastic recipe! 😉✨
@leebahbrowning
3 жыл бұрын
Love♥️ I can’t wait to try this! Can I omit the malt? Also, that’s a seriously awesome bread pan!
@danarumanovicova3327
4 жыл бұрын
Hi Sune! I discovered your channel just few days ago and it’s the best I watched so far. I’m baking sourdough bread for about two years now and I learned so much from you. Thank you for your amazing videos. Here in Slovakia we bake rye-wheat bread but watching this video I’d like to try yours as well. 👍🏻👏🏻
@marcostrydom5907
4 ай бұрын
today is my first time baking with rey flour.
@hurem10
3 жыл бұрын
Thank you 1000 times. This bread is amazing. I love it 😋😀
@redhousepress
3 жыл бұрын
20 stars for this video. Cant wait to try this....Thanks so much.!!!
@AviSchwartz1
3 жыл бұрын
My first attempt in baking this bread is going on right now. I will have to wait until tomorrow to try it out... Meanwhile I have a question: what is the internal dimensions of this gorgeous wooden pan? I am thinking of making one myself since I cannot find one in the US and shipping from Europe is very expensive.
@richardnorrismd
4 жыл бұрын
Hi Sune I am a big fan of traditional Rye bread. But can you please tell me the difference between the malt syrup and the "diastatic" malt powder? I read up on it and the diastase refers to the enzyme produced when the barley is sprouted and then ground up. It converts starches to sugars. Apparently this enzyme is denatured by the heating process in making the malt syrup. So is one better than the other in sourdough rye bread baking? (I feel an experiment coming on...!)
@currywurstmeister
4 жыл бұрын
Hi, German baker from the Philippines here. Love your shows. I am always learning. I am making something very similar to this bread and it became my stable. Keep on doing. Especially the experiments. One suggestion, may you want to lose the elevator music. No need. If you want to put music, why not your own, apparently you are into music.
@Foodgeek
4 жыл бұрын
Thanks for the praise
@amaziing22
3 жыл бұрын
rye bread is the best you can eat
@terryirwin3260
4 жыл бұрын
Just made this and it is so easy and really tasty. Thanks.
@pearlwang6099
4 жыл бұрын
You are truly an open sandwiches master!
@vaazig
2 жыл бұрын
I made this bread yesterday and we had it for dinner today with smoked salmon and Swedish hovmästarsås (dill and mustard sauce). Amazing. I have a question though. Why does the levain be at such a high hydration of 160%? My bread deflated a tiny bit, but I couldn't tell from the taste of texture.
@Photoleeo
Жыл бұрын
Sune, I do love your channel and you have taught me so much and as I regularly visit a very special (to me) Dane in Copenhagen can you suggest where I can pick up a wooden bread pan like the one you use here? While I don't need it I do love the look and fact it's the right size for this amazing bread, baking it in wood will just add to my enjoyment in making it.
@xAlbinopiratex
3 жыл бұрын
Looks just like my Farfar used to make 🥺❤
@sanginambi7488
4 жыл бұрын
I made this. And it's soooo awesome! Thank you.
@itaigutman
2 жыл бұрын
Hi there, great recipe. Unfortunately the rye seeds did not soak up the water so well although it was in water overnight (came out dry in the bread) any solution to that? soak for longer time perhaps?
@Foodgeek
2 жыл бұрын
Were the seeds cut or cracked? :)
@mattmallecoccio8378
2 жыл бұрын
I am all about a liver pate with mustard and I couldn't tell you if I would like rye without caraway like you made but I'd be willing to try it. I hate caraway seed
@sergiominelli3526
7 ай бұрын
Dear Sune , the malt syrup you use Is diastasic or not ? Thanks you and best regards from Ecuador
@Foodgeek
7 ай бұрын
Non-diastatic
@tksplace4743
4 жыл бұрын
Thank you for the recipe! I cant wait to make it!
@uwusosobear2104
4 жыл бұрын
eating this rn (but storebought) it’s so good
@dmaextraordinaire8205
Жыл бұрын
Could I use raw sunflower seeds in this recipe and would they need to be soaked first?
@kenniclown3103
Жыл бұрын
It's easier to find flaked rye here than whole rye. Is it fine to use flaked rye?
@mrbassman7184
4 жыл бұрын
Very nice! I've always loved having smørrebrød when I've been in Denmark, and interesting to see how they're made too! :-) By the way, as an amateur musician I just love the background music you use. Nice guitars in the (visual) background too! Seems you have a few more of them than me. :-D
@kaypea4874
4 жыл бұрын
where can you buy that bread pan?? /
@geraldfrank1630
2 жыл бұрын
What & where can I get the cracked rye kernels? Great stuff! 🙏 I had some black gooey rye bread in Denmark that was like a religious experience! Best in the world.👏
@ButternutBanyana
3 жыл бұрын
My god this looks amazing!
@xAlbinopiratex
3 жыл бұрын
🇩🇰😁 Smørrebrød is my favourite!
@yvonneblank2049
4 жыл бұрын
Hi, love your videos and recipes. Do you use coarsly-ground or finely-ground rye flour in the Danish bread? / Yvonne in Sweden
@Foodgeek
4 жыл бұрын
Coarsely ground 😊
@yvonneblank2049
4 жыл бұрын
@@Foodgeek tusen tack.
@jjanie204
5 жыл бұрын
Yes.. This bread is good.. I would like to try it:)😆
@Zelahcooks
Жыл бұрын
Is it ok to use rye berries? Also how is the bread effected depending on using wheat versus rye sour dough starter? Thank you so much for your help! Making your recipe this weekend!
@peterbovey3570
3 жыл бұрын
Trying this recipe today! Soaked the seeds and started the levain last night, after ordering the needed ingredients last week. I’ll post the results on Instagram. Thank you Sune for your instruction, testing, and recommendations!
@ThatGuy-dj3qr
4 жыл бұрын
Okay... I'm confused. Is that a wooden baking pan I am seeing going into a hot oven????
@tanjorebhuvaneswari3429
4 жыл бұрын
I have lived in Scandinavia for a big of my adult life and have enjoyed this bread. I notice that the bread pan you used in the video appears to be made of wood with a metal lid. Your site at Amazon shows the pan in metal and it does not have a cover. Where can I get this pan to bake this bread ?
@Foodgeek
4 жыл бұрын
aurion.dk
@tanjorebhuvaneswari3429
4 жыл бұрын
Foodgeek TUSEN Takk. Small du ha
@frozen1313
4 жыл бұрын
@@Foodgeek Hi, what is the size of the bread mold you used?
@Foodgeek
4 жыл бұрын
@@frozen1313 8,5cm x 28cm x 8,8cm (3 1/3 inch x 11 inch x 3.5 inch) :)
@Zelahcooks
Жыл бұрын
Do you use raw or cooked pumpkin seeds?
@HolmMiss
Жыл бұрын
Got it, thank youuu
@wintonboyd5056
2 жыл бұрын
I want to know more about that amazing baking ban that is wood and metail? Where can one get one of those?
@spoton383
4 жыл бұрын
Very interesting!! Thanks.
@ebenroets8725
2 жыл бұрын
Can u use whole rye kernels
@joeoliver8173
4 жыл бұрын
Hi Sune: Tried your recipe for the Danish rye and although I had to make a couple of substitutions, it turned out wonderfully, though probably not like your traditional ingredients. (I used sunflower seeds and large flake rolled oats neither of which were pre-soaked. As well I didn't have malt syrup so used rice syrup instead which worked well but made for a lighter coloured loaf.) As far as determining when it was done, since I didn't have a thermometer, I did what a cake baker would do - I inserted a knife into the centre and if it came out with any wet flour then I continued baking until it came out clean. Worked like a charm. Might be helpful for others without a thermometer, given the very wide range of times you give for baking. This will definitely be on my list of sourdough breads that I will be making often, along with your bagel recipe which I have tried and love as well. Thanks for all your videos and help in creating great bread!!! You are a great educator. Joe.
@karolpauk4336
3 жыл бұрын
I'm home baker and I'll make Danish bread for sure. My rye starter is still in use. I'm so excited about Danish cuisine and fish specialities. I'm surprised there is no fashion for smorrebrod in hipsters cafes (but who knows). Can you tell something about your wooden mold? Is it some fancy stuff or something popular? Greetings!
@zoltrax
4 жыл бұрын
I love this bread and I must bake it! Here in Brazil is too expensive cuz it´s imported. Sune, you´re a real lifesaver. :)
@gapey
4 жыл бұрын
I'm gonna make this. Only thing I need is the malt syrup. ps. that loaf pan is pretty neat!
@Juuk-D
3 жыл бұрын
Malt is just for color, because rye is more grayish and it looks kinda bad grey, but it's not necessary!
@bybbah
3 жыл бұрын
Ooh food geek now you are rubbing it in our faces .I'm red with envy.
@tomasmonicat5607
4 жыл бұрын
Hi Sune, I really love your content and all your recipes and tips. It truly helped me diving in sourdough cuisine. Short (also noob) question: I have a pretty strong well-working wheat sourdough starter I've been using for a while now, but never worked on a levain. Is this levain supposed to stay overnight on the counter or in the fridge?
@samueldezsodysch8163
3 жыл бұрын
Mange tak for this wonderful recipe!
@xin-xinmah8517
4 жыл бұрын
Hi, i tried your dark rye (20%) sourdough bread recipe, love it. 👍
@ronbarry285
3 жыл бұрын
Well I finally rounded up all the ingredients for this bread. I do keep and use a rye starter most all the time but I also have a white and whole wheat starter. My question is, do you keep your baking steel in the oven for this bread? Should I use my baking stone under the pan? Thanks. I'm pretty excited to see how this turns out.
@Foodgeek
3 жыл бұрын
I use a baking steel for any kind of bread baking 😊
@ronbarry285
3 жыл бұрын
Well I finally made the bread and it was very good. We ate it with some italian ingredients like prosciutto and mascarpone, also lox and mascarpone. Tomorrow I will have some roast beef and either Gruyere or Cheddar. I know these aren't generally Danish ingredients but the stuff tastes good. I also tried it with blueberries and mascarpone and also mascarpone and drizzled honey. That was awesome. The sweetness with the tang of the bread was perfect.
@Whicheverworks
Жыл бұрын
Hi Sune. It seens your baking pan is of wood….? Is it ??
@Foodgeek
Жыл бұрын
Yes, it's made from birch 😆
@Whicheverworks
Жыл бұрын
Coil ! Never sen before. I’ll make one fore sure👍 And thanks for lots of splendid posts.
@jeanjoo1920
4 жыл бұрын
Really enjoying your channel, especially the perfect experimental models! Are you a veterinarian? I am one in the US, just starting on the sourdough journey. I’m learning so much from you.
@piotrtrocki3842
2 жыл бұрын
So, it looks like your !00% hydration starter turns into 149% hydration levain and then to the final dough hydration of 78%. The slice of bread looks like it might be too dense, is it because the final hydration (78%) was a little too high?
@Foodgeek
2 жыл бұрын
This is exactly how a Danish rye bread looks 😊
@piotrtrocki3842
2 жыл бұрын
@@Foodgeek thanks
@anitamaemone2548
3 жыл бұрын
I absolutely love your channel! During SIP, I have learned how to make sourdough bread and have you to thank! I have followed your techniques and recipes for several months! I love experiment time! I made the Danish Ryebread and accidentally added all of the 100% starter:(. I’m sure I made a mistake because I realize that you said that there would be some left over and it could be used for the next loaf of bread. The 100% hydration starter measures 685g. Did I pour in 285g too much? I have to tell you it came out fantastic but I’m sure I used too much starter. Can you provide me with the exact measurements to make only the amount of starter that I would need to make a loaf of bread with none leftover? Thank you so much!!
@yodaskywalker5094
Жыл бұрын
Thank you so much for teaching me to make sourdough and rye bread during lockdown! Still baking every week! However, has something gone wrong with your Calculator as it is behaving strangely?? Thanks! 😄
@Foodgeek
Жыл бұрын
What's wrong with it? :)
@yodaskywalker5094
Жыл бұрын
@@Foodgeek The older version allowed you to enter different weights and types of ingredients quite easily but now a separate box comes up for each of them individually and then when you try to enter them both by hitting the return button, nothing happens. I have just had a thought though that my husband changed my server to Google and wonder if this is why.....
@yodaskywalker5094
Жыл бұрын
@@Foodgeek and if I add a new Section say for autolyse/pre-ferment I can't then move it to the top of the page. My husband has just changed the browser from Safari to Firefox and I can move the pre-ferment section to the top - so I will use this in future. The problem seems to be with Safari (Mac) Thanks!
@yvonneblank2049
4 жыл бұрын
Hi Sune. Yesterday I made your Danish sourdough rye bread, following your instrucctions. I checked the temperature (98 C inside) and put it in a sealed plastic bag. Today when I cut it I found it a bit doughy inside. What do you think went wrong? Should I try with less water next time? It tastes delicious, though. I love Danish smørrebrød and it would be so nice to be able to make my own bread instead of buying. Ah, how do you make a pure rye sourdough starter? / Yvonne
@jyhk5682
3 жыл бұрын
😅 it suddenly rose fast, and I didn't put on the plastic oil, so when I took the foil off it was sticking everywhere, I tried to fix it with a bit of water in my hand, not sure what will happen
@Fuzzi974
2 жыл бұрын
Argh, the link to the loaf pan doesn't seems to guide to that same loaf pan. I've been looking for a similar loaf ban for 15 minutes now and what a surprise when Google show me a picture of a video from a KZitem channel I already follow. Really though I was going to find what I'm after for a moment. The search continue, except if you have a link for me of course Sune.
@elenaklein5802
2 жыл бұрын
Hallo Sune I would like to know where can I get the Loaf Pan you use ?
@doug082853
3 жыл бұрын
The written Levain recipe calls for 210g of rye flour but your spoken one only calls for 150g of rye flour, when using a whole wheat starter. Which is it?
@Zelahcooks
Жыл бұрын
I’m making rye bread for the first time. I’m using a sourdough starter made with white flour. Can I use this?
@Foodgeek
Жыл бұрын
Yes, if you go to the written recipe it has a version for a regular starter :)
@Zelahcooks
Жыл бұрын
Thank you!!!!
@stuartwild1482
4 жыл бұрын
Great video Sune. I hate to ask, but have you ever made bread using the IKEA bread mix? I have enjoyed this a lot and it bakes similarly to the recipe you do, minus the pumpkin seeds.
@marianneleth4957
Жыл бұрын
I made it all the time - our family used to buy cases of the IKEA bread mix for years... Unfortunately, IKEA doesn't offer it any more... :(
@于子涵-v2q
3 жыл бұрын
why is this bread pan so special?
@harleymbaldwin
4 жыл бұрын
Question : your recipe calls for a total of 500gm of seeds / cracked rye; if I don't have cracked rye but I DO have an assorted variety of seeds (some not listed in your recipe) can I safely substitute those (with the same amount of water for soaking)? I wonder if this may change the overall hydration of the loaf since I am not following the precise amount and type of seed material....
@rosshunter9053
5 жыл бұрын
Mmmmm, Yes please, one each for me, yum.
@Foodgeek
5 жыл бұрын
It's delicious 😁
@pitbull8967
2 жыл бұрын
I baked it and it turned out with a big hole inside. The crust seems like It’s detached from the loaf leaving a tunnel like hole inside 😂 I guess it’s because the steam had no way to escape out.
@s112cp
4 жыл бұрын
Hey Sune! Thanks for the recipe, great as always. What can I use to replace malt syrup? Best
@joeoliver8173
4 жыл бұрын
I used rice syrup which worked well, though it gives a lighter colour. From what I have read, you can use almost any sweetener like honey, molasses or even maple syrup, though each will impart a slightly different taste and colour to the finished loaf. Try some and see which you like best; after all, it comes down to what is available and what your personal preferences are, even though it might not be the classic recipe. Happy baking.
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