This week I made Rugbrød, Denmark’s Traditional Whole-Grain Rye Bread using the soaking method.
I especially enjoyed baking this week because of our weather changes. As with many other places across the country, this has been an amazing week. Just look at the pictures of our back yard (note the tree trunk in both pictures). We went from the 70s to 4-5 inches of snow in just a few days! Baking in the last (I think!) of winter this weekend made me feel cozy and warm.
The recipe came from the April 12,2010 edition of Woman’s World. I made the bread last year when the magazine came out, but was underwhelmed. However, since I believe bread consisting only of whole grain rye flour has to be a healthy, I decided to try it again using the soaking method.
I used Bluebird Grain Farms’ Certified Organic Heirloom Grains Dark Northern Heirloom Rye Flour and made no changes to the recipe, except for soaking the flour in buttermilk for 24 hours before completing the dough and baking it. The recipe couldn’t be less uncomplicated. It consists of rye flour, buttermilk, yeast, salt and oil. That’s it.
The result was a hearty rye bread with a little less density than I remember it having last year.
I especially enjoy this bread toasted – with butter or just blueberry jam. Yum.