☰
×
Login Register an account
Top Submissions Explore Upgoat Search Random Subverse Random Post Colorize! Site Rules Donate
21

I did manages to make some Rugbrød. It's the best bread I've ever made, by a lot.

submitted by deleted to CookingWithGoats 1.7 yearsOct 8, 2023 21:19:44 ago (+21/-0)     (CookingWithGoats)

deleted


16 comments block

sort by: hot new top old low

[ - ] Redwolf1488 0 points 1.2 yearsMar 25, 2024 19:28:56 ago (+0/-0)

Bro we need this recipe reposted.

[ - ] Peleg 5 points 1.7 yearsOct 8, 2023 21:27:10 ago (+5/-0)

Pics or you're a fagget and it never happened.

[ - ] x0x7 [op] 7 points 1.7 yearsOct 8, 2023 22:49:03 ago (+7/-0)

https://img.gvid.tv/i/mEyqSbh3.jpg

Who’s gay now mother fucker!

I also made some kefir while I was at it. It was kind of malty.

[ - ] I_am_baal 1 point 1.7 yearsOct 8, 2023 23:46:11 ago (+1/-0)

That looks amazing.

[ - ] RMGoetbbels 0 points 1.7 yearsOct 9, 2023 09:14:02 ago (+0/-0)

You made him your BITCH, ball gag, ass less chaps and a little tear running down his cheek to his rose colored lips.

[ - ] Lost_In_The_Thinking 3 points 1.7 yearsOct 8, 2023 22:09:01 ago (+3/-0)

Holy cow, this is fantastic! I followed your post about finding rye flour. It seems you were able to find a source. Your recipe calls for both dark rye flour and whole rye flour. Can you give us your source where you found the flours?

I've enjoyed making bread, off and on, for about 40 years, and this sounds like it would be very interesting to make. I can think of about half a dozen things that would taste good as toppings.

Thanks for the update!

[ - ] x0x7 [op] 3 points 1.7 yearsOct 8, 2023 22:18:15 ago (+3/-0)

I just used the same. Confusingly the rye I found, Weagmans, made both claims on the package.

[ - ] Gigglestick 1 point 1.7 yearsOct 9, 2023 01:31:14 ago (+1/-0)

Fermentation is key to good sourdough/bread. It’s actually much more nutritious and doesn’t have the negative aspects that today’s bread dose, according to Weston Price, the dentist guy.

I’m trying to do good fermenting now but lack the space/equipment. I made a batch of sauerkraut that was pretty decent but I’d like to have more space… ( small apartment)

[ - ] Stonkmar 1 point 1.7 yearsOct 9, 2023 08:08:50 ago (+1/-0)

Could you replace some of the water with beer? Would that do anything to the fermentation?

[ - ] deleted 0 points 1.7 yearsOct 9, 2023 09:49:05 ago (+0/-0)

deleted

[ - ] TheYiddler 1 point 1.7 yearsOct 8, 2023 23:31:15 ago (+1/-0)

Each family would keep a starter and bake bread daily. We need to go back to that.

[ - ] WanderingToast 0 points 1.7 yearsOct 9, 2023 12:00:06 ago (+0/-0)

My wife has some pet slime she uses for bread

[ - ] PotatoWhisperer2 1 point 1.7 yearsOct 8, 2023 22:52:46 ago (+1/-0)

Mmmmm rye sourdough sounds amazing. I'm not much of a bread-maker though.

[ - ] x0x7 [op] 2 points 1.7 yearsOct 8, 2023 23:07:35 ago (+2/-0)*

It does have very few ingredients so it’s pretty easy. Rye, yeast, water, salt, molasses. When I say traditional I mean traditional. Pretty much any peasant would have made this in the Middle Ages if they lived in a rugged area that would have rye. Maybe not the molasses though.

[ - ] WanderingToast 0 points 1.7 yearsOct 9, 2023 11:59:13 ago (+0/-0)

That shits fucking disgusting - props on the whole self cooking etc.

Go with sourdough instead.

[ - ] fritz_maurentod 0 points 1.7 yearsOct 9, 2023 08:05:24 ago (+0/-0)

That's the kind of bread we usually eat in Germany. You can also use wheat instead of rye.