anyone made rye bread?

[BigDahliaFan]

Tried it once and it was a gluey indigestible lump. I really like it though and brought 2 loaves back from Denmark...and would like to make my own.

I’d love to make it too so I’ll be here for inspiration.

Well I’ve made something that purported to be rye bread, but could have been used as a blunt weapon. 😬
I too would like the secret of edible rye bread.

Me too, I would like to know how to make a sourdough rye loaf. I used to buy a brilliant one by Melmersby bakery, but they seem to have stopped making it.

I use a mixture of 2/3 wholemeal and 1/3 rye flour in a bread machine.

Use a mixture of dark and light rye flours. Dan Lepard has a foolproof one, look it up! Also for a rye sourdough you’ll need a rye starter but that’s super easy to get going due the high amounts of naturally occurring yeasts on the grain. Rye bread tends to need a long time to ferment before baking.

I’ve never made it, I would like to make it.

@BigTroubleinSmallBoots I regret to be the one to tell you..the Dan lepard one isn’t foolproof…well not this fool anyway. Buoyed by successful sourdough, I tried it, I could have killed someone with it with a well timed throw.

I used to make sourdough one in a loaf tin with loads of seeds.

Here’s the bread guru with some recipe if you want to try- I haven’t made this one but overall his recipes are good 🙂

https://www.theperfectloaf.com/sourdough-90-rye-bread-recipe/

I’ve made this one. Bit involved and had to buy the 7 seed mix online but delicious. Put in two reg loaf tins.
https://true-north-kitchen.com/easy-overnight-danish-rye-rugbrod/

I’m Danish and gluey dense lump that can kill someone sounds just about right 😂, especially for homemade bread (Sorry to my fellow Danes). It becomes edible by spreading butter/fat on it and loading it with toppings and toppings toppings.

rye bread is naturally heavier so I tend to mix with seeds (pre soak them) white and whole meal flour xx

I agree, mix rye with some wheat flour and seeds.

I would also check that you feed / look after your sourdough properly. It takes time, love and extra care to get it right!
Having said all that, it's actually my mother's advice. I'm useless as proofen on several occasions! 😂

Unless it's the art of baking you enjoy, the one linked is good. I have a slice as an open sandwich with cheese salad.
Schneider Brot Rye Bread with Sunflower Seeds | Waitrose & Partners