Amo Softkerne Rugbrod – Danish rye bread mix 900g

Want to make Danish rye bread at home? This is an excellent mixture. All you need to do is mix with water, add to tin, rise and bake. 

 How to bake the rye bread:
675 ml lukewarm water (37°C) to 900g (1 pack) rye bread flour mixture.

Instructions:
1. Add approx. 675 ml of water for 900 g of bread mix. Knead the dough with a hand mixer or mixer (use a spatula) at medium speed for approx. 12 min. The dough will be sticky.
2. Put the dough directly in a greased baking tin. Smooth the surface with a wet dough scraper. Cover the bread and let it rise at room temperature until the dough reaches the edge of the tin, approx. 3 hours (or 12 hours in the fridge).
3. Preheat the oven to 230°C heat. Place the bread on a baking sheet in the middle of the oven. Then immediately, turn the temperature to 180°C and bake the bread for approx. 55-60 minutes, or until a core temperature of 94°C. Immediately take the bread out of the tin and cool on a baking rack. When the bread has cooled, wrap in plastic wrap to keep bread fresh for longer.