Amo Vesterhavs Rugbrod – Danish rye bread mix 900g

Amo Vesterhavs Rugbrod – Danish rye bread mix 900g – make Danish rye bread at home – just add water 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.