{"id":296,"date":"2021-12-31T15:21:55","date_gmt":"2021-12-31T14:21:55","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=296"},"modified":"2023-04-13T10:44:42","modified_gmt":"2023-04-13T08:44:42","slug":"hjemmebagt-fuldkornsrugbroed-med-bloede-kerner-softkernerugbroed","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/hjemmebagt-fuldkornsrugbroed-med-bloede-kerner-softkernerugbroed\/","title":{"rendered":"Homemade wholemeal rye bread with soft kernels - Soft kernel rye bread"},"content":{"rendered":"

Here in the Czech Republic, for some reason you can't buy rye kernels. Believe me, I've searched and searched and trawled through ingredient websites. So sliced or broken rye kernels are on the shopping list when I'm in Denmark - and on the wish list when a friendly visitor asks if I need anything \u2018from home\u2019. My boss brought me some grains recently and I set about adapting my otherwise \u2018rye seed-free\u2019 rye bread recipe. Here's the result, which I'm very happy with! It will be a real soft rye bread. In this recipe, I leave the sourdough on the counter for 3-4 days. It peaks and falls within the first 12 hours, then it ferments. This gives a better baking result. <\/p>\n\n\n\n

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A homemade soft kernel bread with lots of fibre and soft, delicious kernels!<\/p>\n<\/blockquote>\n\n\n

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\"Hjemmebagt<\/div>\n<\/div>\n

Homemade wholemeal rye bread with soft kernels - Soft kernel rye bread<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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The recipe is for 1 rye bread weighing approx. 1400 grams before baking.<\/span>
<\/div>I always bake 2 or 3 at a time to make the most of heating the oven.<\/span><\/div>\n
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Prep Time <\/span>4<\/span> d<\/span><\/span><\/div>
Cook Time <\/span>30<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>bread<\/span><\/div>
Cuisine <\/span>Danish<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
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3-4 days before baking day<\/h4>