This is an instructable about the very dark, robust type of ryebread that is very popular here in Denmark.

It is a healthy alternative to white bread, containing lots of fibres, and being more dense and compact, which saves space in the lunchbox.

We here in Denmark traditionally have rather fat and unhealthy foods, but one thing we do have, which is suitable for the modern way of living healthy, is this ryebread.

I did however find, when I went to Seattle last year, that at least most Americans do not know about this high-fiber type of bread.
Instructables.com, which seems to have mostly american users, with a strong focus on health, seemed like a perfect place to introduce it.

I have been eating this type of bread my whole life, and therefore I'm used to it, so this is also a test to see if anyone who is not used to it, will actually find it tasty.

This instructable will be a recipe for a very basic type of ryebread.
It will be of a somewhat simple, somewhat quick-to-do, somewhat healthy, and somewhat tasty type.
The reason for this is that you can tweak and change the recipe in a thousand ways, and I am hoping that some of you will come to like it, and experiment with it, until you find the combination YOU like the best. I will have a list of possible extra ingredients and combinations at the end of the instructable.

Step 1: Ingredients and Tools

For this basic recipe we will be using the following ingredients:

- 3/4Liters/0.2Gallons Water
- 35g/1.3oz Yeast
- 225g/8oz Rye
Grains. chopped / broken
- 225g/8oz Wheat Grains. whole / cracked
- 75g/2.6oz Syrup, dark*
- 35g/1.3oz Salt
- 450g/16oz Rye Flour, coarse
- 225g/8oz Wheat flour

* Normal sugar can be used as a substitute.

Note: I'll be using wheat bran, as I forgot wheat grains, whoops... :(

We will also be using these tools:

- Big Bowl for mixing
- Something to stir with
- Forms for the bread*
- Scale
- Measuring Cup

* For a good form, use one for wheat bread, or a ceramic casserole, whatever you like.
Just remember to grease it if it does not have anti-stick-coating.
I used 2 forms, but the breads came out too small, so this recipe is for 1 bread.

Det kan jeg godt lidt!
I do like rye bread, but find it a bit too salty. This is surely much better than what I can buy, but can it work with less salt?<br /> <br /> L<br />
I know the salt amount seams like alot, but it doesn't taste salty in any way.<br /> Then again, maybe you are more sensitive to the salty taste than me.<br /> But I&nbsp;have never heard anyone describe the taste of (our) ryebread as salty, more slightly sour maybe.<br /> You can of course just reduce the amount of salt if you want, but to be honest, I&nbsp;don't know how the outcome will be, taste-wise.<br /> It will most definitely not affect the texture or rising though.<br /> <br /> The idea with the instructable is to get people going with finding their kind of ryebread, and maybe using it on a daily basis. So I would suggest you tried the recipe, and found out if this really IS&nbsp;too salty, and if so, try less salt, or add carrots to make it slightly more sweet and more &quot;light&quot;...<br />
Thanks for the details, I'm somewhat inclined to have a go at this.<br /> <br /> L<br />
There is no real need to put salt in at all it is only for seasoning so you can adjust as you will. I make bread every couple of days and put very little salt in as we don't like it much. <br> <br>This bread is very similar in texture to an Irish Soda bread by the looks.
Well if you have a weekend where you are not completely booked, or if you have a bit of time in the morning/evening, then I think you should :)<br /> Since it's not very time consuming.. Mostly just waiting :P<br /> <br /> I just recently started baking again, but I&nbsp;try to use it as a reason to get up in the morning in the weekends.<br /> <br /> I wasn't satisfied with the result I&nbsp;got when making this instructable, so I'm actually baking a new one right now. Rye flour only, wheat and rye grains, pumpkin- and sunflower-seeds, and only one big form. And it's looking really good :D<br />
Rye is my favorite! Yours looks fantastic.
&nbsp;silicon 'rubber' bread tins are the complete and best answer to bread tins - and they last seemingly forever - unlike teflon coated stuff - there is nothing worse than ruining a good loaf cause it sticks and tears<br /> <br /> happy baking<br />

About This Instructable




More by ELF:Ryebread Skin-Friendly Jelly Soap RAW, 8 bit, 16 bit, and 32 bit explained 
Add instructable to: