Rugbrødschips

Working Method

Tips

Directly after baking, the bread needs to be wrapped in plastic.
Wait for one day before slicing the bread, as the rye makes the crumb moist and requires the bread to settle for one day at room temperature.

DISCOVER THE ESSENCE OF NORDIC BREAD CULTURE IN OUR TASTY RECIPES!

Drawing from Denmark, Sweden, and Finland, we've crafted delicious breads to inspire you with flavorful creations. Rugbrødschips are crisps crafted from the traditional Danish rye bread (rugbrød). They are a delightful snack readily available in numerous Danish bakeries.

Mixing spiral		15 min in first speed.
Dough temperature		27-30°C
Bulk fermentation		20 min (in mixing bowl). Cover with plastic.
Scaling		250 g
Shaping		Place in a greased rugbrød mold and flatten down with a scraper. You should not go higher than ± 4 cm of rugbrød in your mold.
Final fermentation		45-60 min at 28°C and 80% humidity.
Oven temperature		260°C. Add steam. Then, fall down to 200°C.
Baking time		45 min, until the core temperature is of 96°C. Open damper for the last 10 min.
Finishing after baking		After cooling down, slice into 6 mm pieces using a slicing machine. Place the slices on perforated baking trays and drizzle with a bit of olive oil, followed by a sprinkle of sea salt. Bake at 120°C for 1 hr. Optional: temper dark chocolate until 32°C. Dip the chips halfway into the chocolate and allow them to cool on baking paper.

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Rugbrødschips

Ingredients

Working Method

Tips

DISCOVER THE ESSENCE OF NORDIC BREAD CULTURE IN OUR TASTY RECIPES!

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