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Rye-bread

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Rye-bread

Rye-bread is typically Danish, and just as staple an item in Danish housekeeping as the baguette in French. Obtainable from any Danish baker's shop or grocery, it may be difficult to get abroad, so here is the recipe:

 

3 1/2 oz (100 g) yeast

1 pint (5 dl) buttermilk

3-4 tablesp. (1 dl) water

About 1 3/4 lb (850 g) rye flour

1 teasp. salt

3 cl. aquavit, if desired

 

All the ingredients should preferably be at room tem­perature before baking.

Heat the buttermilk and water until lukewarn (35°C), stir in the yeast and gradually add the salt and flour.

Knead until smooth and shiny, adding a little more water if necessary.

Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draught.

When risen, knead lightly, transfer to a greased form and set aside for 1 hour to rise again, covering with a damp doth.

Brush with water and bake at 200°C (400°F) for about 1 1/3 hr, brushing now and again with water during the baking.

The aquavit in the dough does not impart any fla­vour but helps the bread to remain fresh.

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