Skip to content Skip to sidebar Skip to footer
Home / bread / hahnemann / recipe / trine

Trine Hahnemann Rye Bread Recipe

Post a Comment
Table of Contents [Show]

Rye bread recipe from Scandinavian Comfort Food by Trine Hahnemann Cooked Recipe Food, Rye
Rye bread recipe from Scandinavian Comfort Food by Trine Hahnemann Cooked Recipe Food, Rye from www.pinterest.com

Description

Trine Hahnemann's rye bread recipe is a traditional Danish recipe that has been passed down through generations. This recipe produces a dense, flavorful bread that is perfect for sandwiches or served with butter and cheese.

Prep Time

Preparation time for this recipe is approximately 1 hour and 30 minutes.

Cook Time

Cooking time is approximately 1 hour and 15 minutes.

Ingredients

  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 2 cups lukewarm water

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Loaf pan
  • Oven

Method

  1. In a large mixing bowl, combine the rye flour, all-purpose flour, and salt.
  2. In a separate bowl, mix the yeast, honey, and lukewarm water until the yeast is dissolved.
  3. Add the wet ingredients to the dry ingredients and stir until a sticky dough forms.
  4. Cover the bowl with a towel and let the dough rise for 1 hour.
  5. Preheat the oven to 375°F.
  6. Grease a loaf pan with butter or oil.
  7. Transfer the dough to the greased loaf pan and smooth out the top with a spoon.
  8. Bake the bread for 1 hour and 15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
  10. Transfer the bread to a wire rack to cool completely before slicing.

Notes

This bread is best served toasted with butter and cheese.

Nutrition Info

This recipe makes 1 loaf of bread. Each serving (1 slice) contains approximately:
  • Calories: 120
  • Total Fat: 0.5g
  • Sodium: 390mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 2g
  • Sugar: 2g
  • Protein: 3g

Recipes FAQ

Can I use bread flour instead of all-purpose flour?

Yes, you can use bread flour instead of all-purpose flour. However, the bread may have a slightly different texture.

Can I freeze this bread?

Yes, you can freeze this bread. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw the bread at room temperature before serving.

Can I add nuts or seeds to this bread?

Yes, you can add nuts or seeds to this bread. Simply mix them into the dough before baking.

Recipe Tips

  • Make sure the water is lukewarm, not hot. Hot water can kill the yeast and prevent the bread from rising.
  • If the dough is too dry, add a little more water. If the dough is too wet, add a little more flour.
  • You can use a stand mixer or bread machine to make this recipe, but it's not necessary. Mixing the dough by hand is just as effective.
  • For a more pronounced rye flavor, increase the amount of rye flour and decrease the amount of all-purpose flour.

Post a Comment for "Trine Hahnemann Rye Bread Recipe"