Danish Rye Bread

Total Time: 2 hrs 20 mins Preparation Time: 1 hr 20 mins Cook Time: 1 hr

Ingredients

• 2 cups boiling water
• 200 ml bulgur, cracked wheat
• 330 ml dark beer
• 4 tablespoons dry active yeast
• 1 1/3 cups buttermilk
• 2 tablespoons liquid gravy browner or 3 tablespoons cocoa powder
• 2 tablespoons salt
• 4 cups rye flour
• 4 cups whole wheat flour
• 1 cup all-purpose flour
• 2 tablespoons butter, melted

Recipe

• 1 pour the boiling water into a very large bowl.
• 2 add bulgur, let stand for 10 minutes.
• 3 add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
• 4 it is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
• 5 rye flour, whole wheat flour and all purpose flour.
• 6 fill loaf forms ¾ of the way.
• 7 cover with a wet dishtowel and let rise for 1 hour.
• 8 dip a fork in a glass of water and prick the whole surface of the loafs.
• 9 let rise for another hour
• 10 bake on the middle rack 1 hour at 400 f (200 c).
• 11 remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
• 12 brush top of bread with melted butter and wrap in dishtowel.
• 13 place on baking rack on the counter to cool completely.
• 14 to freeze: let cool till hand warm, place in double freezer bags, and wait till completely cool to place in freezer.
• 15 to defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.