{"id":7370,"date":"2016-09-25T21:05:37","date_gmt":"2016-09-25T19:05:37","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?page_id=7370"},"modified":"2016-11-23T11:54:55","modified_gmt":"2016-11-23T10:54:55","slug":"7370-2","status":"publish","type":"page","link":"http:\/\/www.edimentals.com\/blog\/?page_id=7370","title":{"rendered":"Danish Rye Bread #1"},"content":{"rendered":"<p>Thanks to S\u00f8ren Holt who told me the secret of making real coarse wholegrain organic Danish sourdough rye bread, actually a mixture of rye and barley. First 18 hours proving, then baking for 3.5 hours at 150 deg C (probably even better overnight at lower temperature)! Happy with the result of this bread, very tasty and healthy! Wish I&#8217;d learned the long low temperature baking trick years ago&#8230;googling Danish rye bread gives all sorts of recipes&#8230;from 30 mins to 24 hours baking at 40C!<br \/>\nOh and that&#8217;s broad-leaved plantain seed (Plantago major) on one of the breads :)<\/p>\n<p><a href=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660548.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-7371\" src=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660548-300x228.jpg\" alt=\"P1660548\" width=\"300\" height=\"228\" srcset=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660548-300x228.jpg 300w, http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660548.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a> <a href=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660551.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-7372\" src=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660551-226x300.jpg\" alt=\"P1660551\" width=\"226\" height=\"300\" srcset=\"http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660551-226x300.jpg 226w, http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660551-300x399.jpg 300w, http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/09\/P1660551.jpg 600w\" sizes=\"auto, (max-width: 226px) 100vw, 226px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thanks to S\u00f8ren Holt who told me the secret of making real coarse wholegrain organic Danish sourdough rye bread, actually a mixture of rye and barley. First 18 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"cybocfi_hide_featured_image":"","footnotes":""},"class_list":["post-7370","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/7370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7370"}],"version-history":[{"count":2,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/7370\/revisions"}],"predecessor-version":[{"id":8623,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/7370\/revisions\/8623"}],"wp:attachment":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}