Amo Mørkt Rugbrød- Rye Bread Mix 1kg
Amo mørkt rugbrød is made with sourdough and easy to bake.
Click here for method – Danish Rye Bread – Amo
You will need:
1kg Amo Morkt Rugbrod
20g fresh yeast
or equivalent of dry yeast (usually one sachet 7g – but follow manufacturers guidance).
850-900ml luke warm water (36-41 degrees Celsius)
1 bread baking form (approx 2 1/2 litres big)
1. dissolve yeast into water (do not do this if using dry – follow manufacturers guidance if using dry yeast). Add the whole packet of bread mixture. In a mixer, knead together well on medium speed for about 10 minutes.
2. Add the dough to the bread form (ensure the form is lined or oiled). Ensure the surface is flat on top (use a spatula for this). Leave it to rise for about 1 – 1 1/2 hours.
Pre-heat the oven to 220 Celsius (fan 200 degrees). Use a fork to indent the surface of bread across. Add to oven at the bottom of oven and immediate reduce heat to 185 degrees. Bake for approx 65 minutes.
TIP – add a bowl of 100 ml water in the oven along side the bread – it keeps everything moist.
IMPORTANT – as soon as you remove bread from oven, take out of the form and leave to cool. Wrap in cling film to keep fresh and soft for slicing. Best sliced after complete cooling, ideally overnight.
Store in a dark, dry place.
Ingredients: coarse RYE flour, half sifted RYE flour, WHEAT flour, dried sourdough 6%, root vegetable fibre, iodised salt, dried malt extract of BARLEY, BARLEY malt flour, canola oil. May contain EGGS, MILK, SOYA lupine.
Nutritional information per 100g: energy 1350kj 320kcal, protein 8.6g, fat 2.3g, of which saturated <0.5g, carbohydrates 58g, of which sugars 1.3g, salt 1.8g.