{"id":22706,"date":"2021-10-16T00:02:00","date_gmt":"2021-10-15T22:02:00","guid":{"rendered":"http:\/\/brittas-kochbuch.info\/?p=22706"},"modified":"2021-10-10T12:50:54","modified_gmt":"2021-10-10T10:50:54","slug":"world-bread-day-2021-danish-rye-bread-dansk-rugbrod","status":"publish","type":"post","link":"https:\/\/brittas-kochbuch.info\/?p=22706","title":{"rendered":"World Bread Day 2021: Danish Rye Bread &#8211; Dansk Rugbr\u00f8d"},"content":{"rendered":"\n\n\n<p>[<a href=\"https:\/\/brittas-kochbuch.info\/?p=22689\">Zur deutschen Version wechseln<\/a>]<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<a href=\"https:\/\/www.kochtopf.me\/world-bread-day-2021\" title=\"World Bread Day 2021, October 16\"><picture><source type=\"image\/webp\" srcset=\"https:\/\/www.kochtopf.me\/wp-content\/uploads\/2021\/09\/World-Bread-Day-2021.webp\"><img decoding=\"async\" src=\"https:\/\/www.kochtopf.me\/wp-content\/uploads\/2021\/09\/World-Bread-Day-2021.png\" alt=\"Banner World Bread Day, October 16, 2021\"><\/picture><\/a>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p class=\"has-drop-cap\">It&#8217;s that day of the year again on October 16th: World Bread day.<\/p>\n\n\n\n<p>For the 16th time it&#8217;s Zorra who organises <a href=\"https:\/\/www.kochtopf.me\/world-bread-day-2021#english\" target=\"_blank\" rel=\"noreferrer noopener\">the event<\/a> in her blog <a href=\"https:\/\/www.kochtopf.me\" target=\"_blank\" rel=\"noreferrer noopener\">Kochtopf<\/a>.<\/p>\n\n\n\n<p>My participation this year is a bread that I&#8217;ve been wanted to bake for some weeks already. It was planned for an event of German-speaking bloggers, called <strong>Die kulinarsiche Weltreise<\/strong> (The culinary world trip). The idea is to virtually travel to a different country of the world every month and cook\/bake and share typical recipes.<\/p>\n<\/div>\n<\/div>\n\n\n\n<p>The Danish Rye Bread was planned for the August trip to Denmark but I postponed the baking over and over again until the deadline was over.<\/p>\n\n\n\n<p>That&#8217;s why I baked this simple, hearty bread for the World Bread Day finally.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingridients for 1 bread (of about 28 slices):<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>100 g rye sourdough starter<\/li><li>(<em>me: some crumbles of fresh yeast, because my sourdough did not rise as expected)<\/em><\/li><li>900 g whole grain rye flour<\/li><li>1 tablespoon salt<\/li><li>baking tin (28 cm length)<\/li><li>1 teapsoon butter<\/li><li>rye flour for dusting<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Directions:<\/h4>\n\n\n\n<p>Mix sourdough starter with 400 g flour and 400 ml water thoroughly in a bowl. Cover and let sour for about 12 hours &#8211; best would be overnight &#8211; at room temperature or in a <a rel=\"noreferrer noopener\" href=\"https:\/\/brodandtaylor.eu\/en\/folding-proofer-slow-cooker\/\" target=\"_blank\">folding proofer<\/a> at 22 \u00b0C), i. e. by Br\u00f8d &amp; Taylor. <\/p>\n\n\n\n<p>The following day add remaining flour (500 g), 450 ml water (<em>with the fresh yeast if necessary<\/em>) and 1 tablespoon salt to the sourdough starter. Knead well with kneading hooks of your handmixer or in a kitchen machine for about 10 minutes until the dough has a viscous consistency.<\/p>\n\n\n\n<p>Grease baking tin with the butter. Fill in the dough, smooth the surface, dust with some flour, cover and let rise for 1 hour at room temperature or in the folding proofer as above.<\/p>\n\n\n\n<p>Preheat oven at 250 \u00b0C top and bottom heat. Place an ovenproof dish on the oven&#8217;s bottom to heat too. Put the bread on the ofenrost at lowest level, pour 150 ml boiling water into the dish and close oven door immediately. Bake bread for 1 hour, while reducing temperature to 200 \u00b0C after 5 minutes and removing the dish with water after 15 minutes. Be careful: It is very hot!<\/p>\n\n\n\n<p>At the end of the baking time remove bread from the tin, sit back on the grate and bake for another 15 minutes. Let cool on the grate.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>I already parcitipated in some previous World Bread Days:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2020 &#8211; <a href=\"https:\/\/brittas-kochbuch.info\/?p=19613\">Spelt Buttermilk Bread<\/a><\/li><li>2018 &#8211; <a href=\"https:\/\/brittas-kochbuch.info\/?p=13573\">Rosinenstuten<\/a> (a brioche-like sweat bread with raisins)<\/li><li>2016 &#8211; <a href=\"https:\/\/brittas-kochbuch.info\/?p=6474\">Pumpernickel<\/a> (a baking catastrophe &#8211; German only)<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>[Zur deutschen Version wechseln] It&#8217;s that day of the year again on October 16th: World Bread day. For the 16th time it&#8217;s Zorra who organises the event in her blog Kochtopf. My participation this year is a bread that I&#8217;ve been wanted to bake for some weeks already. It was planned for an event of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[169,628,9],"tags":[3089,3090,3088],"class_list":["post-22706","post","type-post","status-publish","format-standard","hentry","category-blog-events","category-brot-broetchen-und-herzhaftes-gebaeck","category-vegetarisches","tag-danish-rye-bread","tag-whole-grain-rye-flour","tag-worl-bread-day-2021"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/22706"}],"collection":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22706"}],"version-history":[{"count":9,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/22706\/revisions"}],"predecessor-version":[{"id":22716,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=\/wp\/v2\/posts\/22706\/revisions\/22716"}],"wp:attachment":[{"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brittas-kochbuch.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}