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Lemmy Bread
Fewer people at home this week, so I made a half recipe of my usual Soft French Bread (that’s what the recipe calls it) and baked it in a sandwich loaf pan. Forgot the egg wash but it’s still tasty! Edit: here’s the recipe - 230g warm water - 1 Tbsp sugar - 1-1/2 tsp salt - 1 Tbsp oil (I usually use olive oil) - 355g all purpose flour - 1-1/8 tsp instant yeast - Mix all ingredients in bread machine on dough cycle. Let rise until end of dough cycle. Shape into loaf and let rise 30 minutes. Bake at 375F for about 25 minutes.
Danish rye bread, known as "rugbrød," is a staple in Danish cuisine, renowned for its dense texture and rich, slightly tangy flavour. My recipe however is on the milder side and is probably more palatable to people from outside Denmark. This bread is packed with whole grains and seeds, making it not only delicious but also nutritious. Unlike lighter, airier wheat breads, Danish rye bread has a robust, chewy consistency that pairs perfectly with a variety of toppings. It's commonly enjoyed as an open-faced sandwich, topped with an array of ingredients such as cold cuts, cheeses, smoked fish, eggs, fresh vegetables, or simply just a good layer of butter. Whether for breakfast, lunch, or as a snack, Danish rye bread provides a satisfying and wholesome base for any meal. I hope this recipe will work for you, and please let me know if the bread doesn't turn out well, as the recipe always works perfectly for me every single time. I buy flour at the local discount food store, but I've used many different brands, and it still works just as well. Good luck and feel free to send pictures of your results. [Link to original post in danish](https://feddit.dk/post/6738641) # Everyday Rye Bread with Lots of Seeds  ## Ingredients __the recipe is for a single loaf of rye bread fitting a 3L bread pan__ - 10 g fresh yeast (3g dry i think) - 3 dl buttermilk/kefir/yoghurt or whatever you have on hand. - 5 dl water - Juice of 1 lemon - 12g salt - 365 g rye kernels - 200 g wheat flour - 270 g rye flour - 315 g additional seeds, mix as you like, e.g. - 90g flaxseeds - 90g sunflower seeds - 90g walnuts - 45g chia seeds For the additional seeds, you can instead also use: - A handful of cranberries - Wheat kernels - Pearl barley - Chopped almonds - Hazelnuts - Oats ## Mixing Dissolve the yeast in the wet ingredients and then add the rest of the ingredients. Mix everything well for 10 minutes on the machine. If you don't have a mixer, you can stir it by hand in a large bowl with a wooden spoon/spatula. Then pour the dough directly into a [3-liter bread pan.](https://www.kunstogkokkentoj.dk/product/rugbroedsform-jern-non-stick?variant=056-001-30) After the dough is in the bread pan, smooth the surface with a wet spatula or fingers. If you like, you can sprinkle some seeds on top as decoration (I usually dont).  ## Cold Rising Cover the bread pan with an 8L plastic bag and an elastic band, or use cling film. Place in the refrigerator for 12 - 24 hours. If you want to bake the same day, you can use about 15 g of yeast and let the dough rise at room temperature for about 2 hours instead, but be careful not to let the dough rise too much as it happens much faster than in the refrigerator. I generally discourage this as it gives the seeds and kernels less time to absorb the water. Cold rising in the fridge is preferable.  ## Baking Take the bread out of the refrigerator 1-3 hours before it is to be baked so it can come to room temperature and finish rising. Keep an eye on the dough and see how quickly it rises, so you can preheat the oven in good time. When the dough is ready, it should preferably go straight into the oven. The dough is ready when there are 5-10 small pinhead-sized bubbles on the surface. This is not always visible as it depends a bit on the flour, but otherwise, 2 hours is usually enough. Generally don't let it stay for more than 2 hours, especially if you live in a hot climate. Preheat the oven to __180 degrees__ and put the bread in when it is ready. No fan. Place the bread on the very bottom rack, as low as possible. Bake the bread for about __1 hour 50 minutes__ or until the internal temperature of the bread is 96-98 degrees. **Take the bread out of the bread pan immediately after it has finished baking and let it cool on a rack** Remember that ovens can vary, so if the bread, feels a bit soft on the bottom side and slightly under baked, give it another 5-10 minutes in the oven but this time leave it out of the bread pan. If you feel like it takes significantly longer than 1 hour and 40-50 min to bake maybe your oven is a bit colder than mine so raise the temperature 5 degrees next time you bake. Wait with slicing and plastic baging the bread until it is completely cooled. It can take several hours. You can put a thin tea towel over it while it cools on the rack if you want a softer crust or to protect it a bit while cooling over night. Enjoy. ## Tips Mix the dough in the evening and put it in the refrigerator until the next day. Then you can take the bread out when you get home from work the next day and bake it durring the evening and have it cool down over night. When the bread is completely cooled, it can be sliced with a sharp knife (not serrated) and put in a bag in the freezer. When you want to use the bread, the frozen slices can easily be separated with a knife blade and a little push. The slices are toasted in the toaster and eaten warm. If the bread is sliced on a narrow cutting board, it is much easier to put in a bag as seen in the picture below.  []()
[@TDCN@feddit.dk](https://feddit.dk/u/TDCN) made a post on Feddit.dk a while back about an easy recipe for [traditional danish rye bread](https://en.wikipedia.org/wiki/Rugbr%C3%B8d) or _rugbrød_. So I tried it, as I've never tried baking rye bread myself before (usually just get it in the store). Rugbrød is extremely common in Denmark and most people eat it every day or at least very often. It is used for the traditional _smørrebrød_, but mostly it is eaten more casually for lunch. It's a very dense, dark and filling bread and not sweet, making it quite healthy in general. You definitely don't need more than a few slices with toppings to feel sated. The recipe was indeed very easy. It mostly consists of rough rye flour and lots and lots of whole grains and sunflower seeds. I didn't follow it exactly, but I ended up with a good result regardless. Prior to baking:  Slices:  It's a super delicious bread! Doing it this way, you also have a lot more bread than the usually smaller packages you get in the supermarket.
First try at making hot dog buns today. Next time I’m definitely going to do 8 buns instead of 6. Other than that, do you have any tips or tricks to shaping them?
What's the general consensus on storing bread? In a bread box? In the fridge? In a drawer? Room temp? Looking for ways to increase the number of days a bread can last for both store bought and homemade bread 🍞
Before cutting:\  Slices:\  My second attempt at 80% hydrated bread and this time I used some flour additives or baking aids or whatever you call them, to get to a higher protein percentage. Specifically (links are to the Danish site where I bought the stuff): - 400g flour (12% protein) - 25g [gluten](https://www.bagekurset.dk/kurser/27-bagehjaelpemidler/69-gluten-475--g-100-ren-hvedeprotein/) (81% protein) - 25g [dried soughdour](https://www.bagekurset.dk/kurser/27-bagehjaelpemidler/40-hvedesur-/) for extra taste (13% protein) - 15g [baking enzymes](https://www.bagekurset.dk/kurser/27-bagehjaelpemidler/74-frost-bageenzym-/) for larger volume (30% protein) That's a total dry mass of 465g, of which 76g is protein, so roughly 16% protein. With 80% hydration, that's then 372g of water. And then I added 15g of fresh yeast or something like that (not sure if fresh yeast should be counted as dry or wet 🤔). I think the bubbles are bigger this time than in [my last attempt](https://feddit.dk/post/5842403), so I guess the additives made a difference! :D I still want to try using the additives for pizza dough, but that will wait a few weeks.
_edit:_ To those asking, tastes good, but slightly underproofed.
Haha for to say feeling pretty great. These are the loafs I mentioned that I am now being paid to make. Small batch of 4 in total. Should know by Monday how they sold over the weekend rush.     
Hi all. I bring in pretty much every loaf I post here into my work. Work for a decent sized corp so it gets devoured quickly. One of the people who works there has offered me a part-time position to make custom breads for his family owned restaurant. Starting with those mini taro+matcha loafs. I took it and start on Tuesday evening. No idea how far this is going to go, it felt really good getting that offer. Would like to thank the community for putting up with my experiments, failures, and offering feedback and ideas.
  Yeah the stuck together. It came out well I think the matcha needs something to balance it like seeds and I should use more taro next time.
Mixed and did first rise in my bread machine [Recipe](https://www.food.com/recipe/homemade-hamburger-buns-bread-machine-80413?photo=196343)
 Green = matcha Red = paprika and beet Yellowish = peanut butter Deep Brown = cinnamon
I never tried so high hydration before and I was very pleased with the large bubbles! :D Before cutting:  Slices: 
Forgot to post it yesterday. Came out pretty good
 Each braid had a light jam filling in it. Braiding was a bit of a challenge. It however was worth the effort. So guess I got a new thing to explore, since spice painting is figured out, and that is fillings.
I am really struggling moving over from counter bulk rises to fridge ones. This is my first attempt with a braided bread. 6 hours in my refrigerator and ended up adding an hour during second rise. Tastes great but I haven't gotten the process down yet.
Someone snuck a slice before I could get the photo
Nuts: almond + walnut ground up Wash: olive oil, egg, milk, and honey Add-ons: 3.5 tablespoons of peanut butter powder, some chocolate chips, and 50 grams almond flour Spice painting: cinnamon on one side and peanut butter on the other On a personal note I am thinking about 18 more braided loads before I move on to other bakes.
Had to rush through the braiding process and it definitely shows. However the tastes was fine. Ground the walnuts and almond flakes this time. I will continue to post failures as well as successes since I think that makes for a healthier online community
 Increased peanut butter powder to two tablespoons. Wash is a mix of spice painted cinnamon and peanut butter powder over a layer of egg+olive oil+honey+milk, slight amount of coconut powder in dough
   Cinnamon on outside the lighter color on the inside is from peanut butter powder
I could swear the dough somehow knows when my heart isn't in it and I am just going through the motions. Still tasty but not what I wanted. Fluffier than last time which I attribute to adding less flour during kneeding and not letting it sit as long in braided form.
65% hydration, 4.5 hour bulk with 4 folds at 45 min intervals. Shaped and then 15 hours overnight in the fridge before baking, and ready for lunch!
Still can't get the apples right. I might try thicker slices and freezing. However, I am happy with how it tastes overall.
Camping season is on and that means hauling half a kg of sourdough on the trail. Just to make some flatbreads. Recipe About 80% hydration One part rye flour Three parts whole wheat flour Sourdough starter (you know yours best) Salt Mix and put into container. At fire work dough into golfball sized balls, let balls rest snd then flatten them. I prefer the thumbing method. Once coals are hotHotHOT put discs on gridddle and bake. Time depends on how how your coals are. I go by feel.
It’s a recipe passed down from my grandma. She would make it every Easter.
Tried adding the apples midway through the bake and they wouldn't stick :( still they didn't get that too toasted effect the last one had. Clearly room for improvement. Still happy with this bake.
after a few months of tries this one looks better! - 200gr wholemeal stoneground flour - 80gr spelt flour - 100gr white flour - 100gr starter - 250ml water (actually a smidge less than that) - salt Folded 5 times every 30 minutes. Let it rest for a 5 hours on the kitchen counter, degassed (well, that's just a fancy word, it just deflated when I poked it lol), then let it rest overnight (12 hours) in the fridge. Cooked in the oven inside dutch oven. Let it cool for 24hours before cutting it. Taste good, it's not as wet as the previous experiments where I just let it rest overnight in the fridge. It's "dense", which in a way is good because if the holes were too big the butter/peanut butter would just drip through! But I'd like to have it a just a bit more fluffy I guess. I know the starter is good because when I feed it it grows like crazy (and smells good). Any ideas? Thanks!
I know, I know, I'm late to the sourdough game, but I've been thoroughly enjoying easy bread with commercial yeast, so I wanted to give sourdough a shot. Followed the recipe from Joshua Wiessman's "Unapologetic Cookbook" (side note: great cookbook), twice, but I couldn't get the dough to turn out right. It always seemed overly hydrated and liquid. I've been reading through this community, watching videos, and cooking easy bread long enough though that I finally threw up my hands and decided to have a go at it myself. I started with about 10g of starter, added about 450g of bread flour, 1/4 cup of sugar (to increase rise), and a spoonful of salt. Then let that mix in the stand mixer till pretty homogeneous. Next I added 1.5 cups of 100°F water, and mixed in. At this point it was still very liquidy, so I mixed in quite a bit more bread flour until it "looked right" with an appropriate amount of shaggyness. I then let that rest for a while, and came back with the dough hook about every 30 minutes. At one point it still looked a bit too wet, so I added even more bread flour. I just worked this in with the hook. After all my working I was worried about overdoing it, so I switched to stretch and folds, of which I did about 3 over the next several hours. Finally I left it alone for about an hour, and when I returned, it was nice and risen. I turned it out into my working space, added flour, cut and shaped, and placed into the floured bannetons. I let them rest in the bannetons for about an hour before I refrigerated them overnight. I let them rest while the oven was heating this morning, and followed my normal baking routine, but I adjusted the temp up by about 50°, based on the Weissman recipe, which I feel was a mistake, so next time I'll just stick to 450°F. The result was good. Though I can still taste sugar, so I'm going to cut it way down in the next batch. I'm also thinking I may not split into two loafs, and to bake at a lower temp next time. All in all, I'd say this is my first successful attempt, and I'm excited for the next iteration. Any tips or sage wisdom from fellow bread people would be greatly appreciated!    
My shaping needs work, but I’m excited to have these for dinner tonight. Making some chicken sandwiches.
My eldest daughter's idea Fat = olive oil Sugar = white Primary liquid = orange tea 50 grams coconut flour + 75 grams almond flour Wash = whole egg + honey + milk Cinnamon painted the whole thing + sprinkled chocolate chips and coconut. 5% petit fermination 5 strand braids
 Coconut one one side cinnamon on the other. If you get my post title reference we can be best friends.
Had a bad bake so decided to go backwards a step and recover.
This time it didn't work out as well, and came out a bit dense and rubbery. Not bad, just not as tasty as last time.