Elagins
Although both loaves look the same, there are a few differences. Ammerländer consists entirely of coarse rye meal (80%) and cracked wheat (20%), while Danskt rågbröd, as that video illustrates, contains a large percentage typically 50% or so of rye flour, which creates a smoother, less rustic crumb..Ammerländer hydration is around 55% while the Danskt rågbröd hydrates at over 80%, including soaker water. Ammerländer uses a far smaller proportion of syrup, in the range of 10%, vs. almost 25% for the Danskt rågbröd (Scandinavians LOVE their rye breads sweet!). Seed percentages also differ, with larger amounts in the Danskt rågbröd. Finally, the Ammerländer bakes for nearly 3 hours at 375F/190C vs. about 90 minutes for the Danskt. Other than that, they re pretty similar.