Ikea rye bread in a carton?!?!?!-I MUST try this.

This book has a good German bread recipe. I have been "adjusting" it to make it closer to the real thing http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525

Amazing! I'll have to give this a try, Rye Bread has been the one bread that keeps eluding me...

The rugbrød in Denmark was all about the mix ins - sunflower seed, flax seed, poppy seed, sometimes grated carrot. So dark and rich and amazing *sigh*

You can probably fish up a recipe in your cooking units of choice online by searching "rugbrød" rather than taking the ikea route.

I have never had the IKEA rye bread, but I do have a Swedish Rye Bread recipe handed down to me by my Swedish grandmother.

Swedish rye Bread

1 qt buttermilk (-1/4 cup)
1 yeast cake or 2-3 ounces or 2 Tbs. (Mom was a little hazy on this point.)
4 cups rye flour
5 cups white flour (+2 cups while kneading)
1/2 cup shortening
1 cup brown sugar
1/2 cup molasses
1 Tbs salt

Place yeast in 1/4 lukewarm water with 1 tsp sugar. Let sit for 10-15 minutes. Meanwhile take lukewarm buttermilk and beat in rye flour. Mix in yeast. Cover and let rise until double, about an hour. Melt shortening and beat in brown sugar, molasses and salt. Beat into rye sponge. Gradually add 5 cups of white flour and knead and knead and knead adding 2 more cups of white flour as you do so. Place in greased bowl and let rise until double, about an hour. Separate into 4 loaf pans and let rise until double again, about an hour. Bake at 350 for 30-45 minutes.

For Danish Rye Bread from scratch, these never fail me: Starter & Loaf

I like this bread very much too! Although Debra's recipe will make a very good bread, the IKEA one definitely is one that normally requires a sourdough starter if you're making it from scratch. Also although it uses mostly rye, this rogbrod is not the "farmer" bread of Debra's recipe made mostly with flour, but more akin to the square German "pumpernickel" breads you find in the refrigerator section, with a substantial amount of whole rye/wheat kernels. (In the ingredients it also says it has flax seed, and I think maybe oatflakes, I don't have it handy here.)

I have tried a couple of times to duplicate it with recipes similar to Jesper's, and have not yet got anything as tasty as the original IKEA one for all the trouble it takes to make it from scratch, so I tend to use the IKEA box still. As well as having to maintain the starter, and round up the rye and spelt berries (a long drive from where I live), the recipes of this type also make a VAST amount of bread, often two very large loaves, so the smaller size of the bread from the box is more convenient.

Part of the difference is that the IKEA starter is much better tasting than the one I grew (from scratch). I am dying to know how IKEA managed to capture the taste of the starter so well in the carton. I wonder if it is still "live" in there and could be revived as culture for a new starter. Maybe that's my next experiment.

I would love to hear someone who has duplicated it successfully.

Bronzeager, this is normal that the 1st batch of starter doesn't come out as good as it should. The estonians say that you have to do at least 3 batches of bread (and take some of the dough done with it as the starter for next batch) before the starter is good enough. I'm currently trying to translate the how-to of Estonian rhye bread making into english, I'll post the translation of it here: https://sites.google.com/site/pilleip/cooking/rhyebread

vollkornbrot might be a better term to google.

Yes, one of the recipes I used for adapting is a Vollkornbrot (but you have to read German for the better ones). Thanks for the tip pilleip, I will try that. Look forward to your translation!

Being Danish I know what this is about. Here's a blog recipe that works! Yes you do have to make the starter renew a few times before it really works.

http://appetiteforlifeblog.wordpress.com/2012/01/03/rye-1-rugbrod-sourdough-rye-bread/