Rugbrød u/ surdej
Rugbrød u/ surdej

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rugbrød u/ surdej. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rugbrød u/ surdej is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Rugbrød u/ surdej is something that I have loved my entire life.

Her får du en nem opskrift på rugbrød med surdej - få opskriften her og bag surdejsrugbrød med kerner. Duften af nybagt rugbrød med surdej. Igennem hele min barndom har jeg været så heldig, at min mor har lavet hjemmebagt rugbrød.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rugbrød u/ surdej using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rugbrød u/ surdej:
  1. Take 700 grams Rye flour
  2. Prepare 300 grams Rye kernels/grain
  3. Make ready 230 grams whole wheat flour
  4. Take 1/2 liter buttermilk
  5. Get 1/2 cup water
  6. Get 1 can Pale Malt Ale (Hvidtøl) (330ml)
  7. Make ready 2 tbsp Canola oil
  8. Prepare 3 1/2 tbsp salt
  9. Make ready 1/2 tbsp Color (kulør)
  10. Make ready Yeast
  11. Get 50 grams Fresh yeast, or
  12. Get 20 grams Dry / Instant yeast

Lækkert og nemt rugbrød uden surdej. Rugbrødet kan også koldhæves og laves dagen i forvejen. ★★★★★ Formlen i denne rugbrød med surdej opskrift. Dette brød kræver en ret våd surdej.

Instructions to make Rugbrød u/ surdej:
  1. Bring kernels/grains to a quick boil in the water, let it cool in the pot, off the stove.
  2. Add all the dry goods in a big bowl. If using dry yeast be sure to mix up the dry goods before adding buttermilk, as cold will kill. If using fresh yeast, mix with a little of the water to make it soluble, then add with the wet goods.
  3. Add in all the wet goods, finishing up with the now soft kernels. The dough should be only so wet that it can be meaded into a homogeneous mass.
  4. Oil one 3L tin loaf or two 1.5L tin loafs, put the kneaded dough into the forms.
  5. Let rest for an hour a warm place, or until the dough has reached approx 1cm from top edge of the form.
  6. Preheat oven to 220deg and bake for 75 minutes.

Dette er min opskrift på rugbrød med surdej. Jeg håber du vil prøve at bage det. Rugbrød Jeg har altid elsket rugbrød. Rugbrød var en stor del af min barndom, og min far bagte det skønneste brød bagt på surdej. Jeg var ofte med, når der blev bagt, og der skulle smages på dejen.

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