Danish bread is made of rye flour with oatmeal and flax and sunflower seeds. This is a healthy offer for every breakfast. It tastes great with high -quality sausage, salmon or any vegetable smear. The loaf has an excellent, fleshy consistency and absolutely fantastic taste. You will prepare the whole surprisingly quickly and although the fermentation time is quite long, it is worth sacrificing it.
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Ingredients:
- 400 ml of hot water,
- 300 g of rye flour,
- 300 g rye grains,
- 200 ml of dark beer,
- 200 ml buttermilk,
- 100 g of wheat flour,
- 50 Grince Enuble,.
- 50 g of sunflower seeds,
- 2 tablespoons of sugar,
- 3 teaspoons of salt,
- 2 teaspoons of dry active yeast.
Additionally:
- Oatmeal for sprinkling.
Method of performance:
Mix warm water with yeast and sugar. Leave for 10 minutes.
Blend 2/3 rye grains in a finely blender.
Mix all dry ingredients in a kitchen robot bowl. Add yeast leaven, beer and buttermilk. Mix to connect.
Mount the dough hook at the work and knead the whole at medium speed for 10 minutes. Transfer the mass into a non-metal bowl, cover it loosely with cling film and set aside in a warm place for 24-48 hours.
Put the baking mold with dimensions of 22×12 cm with baking paper. Transfer the dough into the sheet, lightly pressing it. Brush the top with a small amount of water and sprinkle with oatmeal.
Put Danish bread in the oven set to 180 degrees Celsius and bake for 100-120 minutes or to a dry stick.
Remove the loaf and leave 5 minutes before removing the mold. Cool completely before cutting.
Store bread in a tight container, preferably in the fridge. You can also freeze him to extend its freshness.
Source: NowowoPuje.pl
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