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Old 08-21-2012, 07:44 PM   #31
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Originally Posted by taxlady View Post
What's wrong with rye bread bricks? This is what all rye bread baked with yeast/sour dough looks like. Notice how thin the slices are. That's because there is a lot of bread in that think slice.

Unfortunately, for me, my wife likes those bricks and I do not. They used t o be sold here in foil wrapped packages. I can force them down if heavily covered with cream cheese.
Would probably make a good starvation ration.
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Old 08-21-2012, 08:07 PM   #32
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Unfortunately, for me, my wife likes those bricks and I do not. They used t o be sold here in foil wrapped packages. I can force them down if heavily covered with cream cheese.
Would probably make a good starvation ration.
Oh, I'm in your wife's camp--that's the kind of bread I love to use for smorgasbord sandwiches!!!!Recipe! PLLLLEEEEEASE! Do I have to get on my knees...I have a bad knee....
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Old 08-21-2012, 08:27 PM   #33
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Oh, I'm in your wife's camp--that's the kind of bread I love to use for smorgasbord sandwiches!!!!Recipe! PLLLLEEEEEASE! Do I have to get on my knees...I have a bad knee....
I have never made it, but if you click Opskrifter/Madopskrifter Alletiders Kogebog and copy and paste the word, "rugbrød" into the field labelled: "Søg på en opskrifts navn, eller brudstykker af navnet", then click "søg", you will get a list of a bunch of recipes for the heavy rye bread. If Google translate doesn't work well enough, let me know which bits don't make sense and I will translate them for you. BTW, if you need to type an "ø" and have a Windog computer, alt 0248 (using the numeric key pad) will give you one.
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Old 08-21-2012, 08:33 PM   #34
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Originally Posted by justplainbill View Post
Unfortunately, for me, my wife likes those bricks and I do not. They used t o be sold here in foil wrapped packages. I can force them down if heavily covered with cream cheese.
Would probably make a good starvation ration.
Cream cheese?

This is how you are supposed to serve this bread:



Have you ever tried toasting it? Until almost crispy? Makes for a completely different eating experience with this bread. I'm not fond of cheese on this bread, unless it's toasted.
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Old 11-28-2012, 03:05 PM   #35
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I changed the recipe a little bit and had better luck with rising. And bread actaully even tasted better. But the crust was very hard this time. Not sure what to do about this. Any sugestions ?

Thank you.
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Old 11-28-2012, 03:17 PM   #36
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I changed the recipe a little bit and had better luck with rising. And bread actaully even tasted better. But the crust was very hard this time. Not sure what to do about this. Any sugestions ?

Thank you.
I have had good luck by "painting" butter or oil on the bread, when it comes out of the oven. I've been told that it also helps to let the bread cool under a tea towel.
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Old 11-28-2012, 03:27 PM   #37
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Hm, now that you mention it, I think I've heard of towel. Will have to try.
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Old 11-28-2012, 06:18 PM   #38
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Will your kosher laws allow you to put butter on the top of them? It is what I always have done. And it also gives the bread a nice shine.
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Old 11-28-2012, 07:37 PM   #39
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I could, put butter if bread was exclusively made to be used with dairy products. But that is not the case. It has to be nether dairy nor meat. Vegetarian so to speak.
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Old 11-28-2012, 09:05 PM   #40
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I could, put butter if bread was exclusively made to be used with dairy products. But that is not the case. It has to be nether dairy nor meat. Vegetarian so to speak.
That was why I mentioned oil.
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