Misky’s Danish Rye Bread

6th March 2013

Misky's Danish Rye Bread

Misky says this bread is the one that her husband likes best. He is Danish so he would know if this tasted as it should. Sometimes I wish I could flip a slice of bread across the net for someone else to try, and say, hmm not bad, but what it needs is…. anyway this bread resisted my attempts to scupper its success by not following the baking instructions and came out just fine. Well done that rye bread!

Pat a Loaf of Rye

Misky’s recipe is for a relatively simple yeasted rye batter with 75% rye and 25% wheat flour. It has loads of additional flavour from fresh black coffee, danish syrup (I subb’d barley malt syrup) caraway and black pepper. You can read how she makes it here. The baker’s best friend, the humble dough scraper, came in very handy helping me to pat this dough into a shape that I could drop into the Matfer tin that I use for these sorts of doughs. I like these tins because they give a nice tall profile and that suits a bread that needs to rise that doesn’t have the traditional gluten matrix to help it on its way.

Smoothing the ryeP1050620

It makes a mild and sweet rye bread with a wonderful smell. I baked mine for the first hour as per instructions and then had to go out so I turned the oven off leaving the door shut for another two hours. When I got back home the oven was still warm and the bread tin quite hot.  I took it out of the tin, it was warm and a little moist from being so long in the tin with its foil hat and wrapped it in a teatowel. Once quite cold I wrapped it in clingfilm overnight and cut the following day when the crumb had stablized.

Crabmeat on Rye BreadI can’t persuade Brian to eat this sort of bread but I enjoyed it very much and had two lovely Smørrebrød type sandwiches, one with pickled dill herring and the other with some fine Cornish crabmeat and a splodge of mayo, and salad. I pretended I was in Nyhavn, sitting at a harbourside cafe and out came the sun and lit up my old Royal Copenhagen Gamina plates.

Dill herring on rye

Tak for opskriften Misk !  (hope that’s right!)

25 thoughts on “Misky’s Danish Rye Bread

  1. Misky

    I am so very pleased that it came out well for you. Really, really pleased, Joanna. Pity that we can’t persuade B to try it but such is life. Now you can play with the recipe by adding linseed or sunflower or chopped pumpkin seeds. All work very well with it. I’ve also covered the top with sesame seeds, and that’s also a good twist on the flavour. It can be changed to suit! I must buy myself one of those lovely pans!!

    1. Joanna Post author

      . I have put half in the freezer and have been munching away very happily thanks once again Misky xx

    1. Joanna Post author

      I am going to have a few posts about other blog friends breads coming up as I thought it would be fun :)

  2. heidiannie

    Looks quite yummy- especially with your open faced sandwiches.
    I wish you could slip me a piece- or I could come and sit at your “harbour side cafe”
    and have a visit.

    1. Joanna Post author

      Are you still coming to England this year? I can’t promise you Copenhagen but I could pretend..

      1. heidiannie

        Actually- those plans were cancelled. My niece has to have extensive surgery to correct her knee which she injured several years ago. The recovery time is quite long and will not allow us time to meet in England. :( The surgery is necessary- she’s only 36 and they need to rebuild her knee rather than replace it at her age.

    1. Joanna Post author

      Brian is very fond of crabmeat. I think it is quite high in cholesterol and probably all sorts of other bad things, but once in a while it is a good treat :)

  3. sallybr

    I bet we would love this loaf of bread! I have a similar tin that I will use once I try it – you do know I am a bit afraid of a rye bread, but end up buying it at the store as I love the flavor.

    1. Joanna Post author

      I am sure you can do Misky’s bread Sally. You don’t have to cream anything here, there is nothing to be afraid of providing you butter the tin well and don’t cook it too hot, so the outside doesn’t get hard. It almost has the texture of a well risen cake and is sweet and tender.

    1. Joanna Post author

      I think the type of sweetener you use in these breads really influences the final taste hugely, molasses is the one I usually use, which has a slightly more bitter aftertaste and I associate more with gingerbread aromas. I can’t really taste the coffee as a separate and distinctive taste, and the caraway and black pepper kind of pop up from time to time. Brian isn’t keen on the texture, but he likes the smell :)

  4. Claire @ Claire K Creations

    My sister loves rye bread and I’ve been saying I’d attempt to make it for her for ages. Really should get onto it!

    1. Joanna Post author

      I have a few different rye recipes scattered through the blog, but probably they are buried a bit deep, from 100% rye to light caraway rye which has hardly any rye in it at all. All depends on what sort of rye styles you like. Any bread with more than 40% rye flour is going to have a fairly strong rye flavour. It’s all worth experimenting with when you have time :)

  5. Jan

    That does look good Joanna especially your open sandwiches lit by the winter sun. I noticed the dough was quite wet and then the penny dropped that you refer to it as a batter, that would account for the close texture. I love this sort of bread, Peter would be much like Brian. Once I’ve got my bready confidence back I’m going to be more adventurous. Today is my work at home day so I’ve just woken young Patsy up to see where we go today.

    1. Joanna Post author

      Hi Jan,I call it a batter to give an indication of how sloppy /soft/sticky it is. You either need water or oil on your hands and kit to work with it comfortably. I still suspect it is ‘an acquired taste’ if you are not brought up on it, like salt liquorice… I can see why Brian doesn’t like it.

  6. Ann

    Brian doesn’t know what he’s missing! I love rye breads of all kinds and often make a Swedish limpa type one with orange zest in it. Quite dark and almost cakey. I was very pleased when a Swedish friend liked it. You’ve just reminded me, I am nearly out of rye flour – must go and get some and have a go at Misky’s loaf, which looks lovely.

    1. Joanna Post author

      I haven’t made Limpa, but it sounds like it belongs in the same family as this one. Orange zest sounds wonderful !

  7. cityhippyfarmgirl

    I’ve still resisted buying one of those pans…I wonder for how much longer?
    I also haven’t made rye bread for what seems ages, wholemeal spelt and sprouting seems to have taken centre stage, but I really should have some rye in the kitchen as well. My belly likes it!

  8. bakecakecrumbs

    It does look delicious, I love dark, close textured rye breads like that so I’ll have to give this a go. It might have to wait a while though – I’ve only got black treacle in at the moment and I think that’d be too sweet. I’ll miss the caraway too. I’m sure it’s necessary for authenticity but I’m really not keen on the flavour. Perhaps I should keep trying it and see if it grows on me! I particularly love your last photo, such lovely light. I can’t wait for spring to arrive.

    1. Joanna Post author

      I wonder if this one is more to the English taste paradoxically as it is quite sweet and mild. Definitely leave out the caraway if you are not keen. It won’t grow on you. I am the same about fennel seed in bread, I just don’t like it, though I like fennel seed with savoury dishes. The sunshine was a treat that day – could do with a few more days like that couldn’t we?

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