Warburtons Danish White Bread, 400g

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I have been baking a fair bit of sourdough bread and now want to replicate the beautiful rye they have in Denmark. My bread just came out of the oven and I can’t wait to cut it, see the crumb and taste the first slice. It serves as the base for smørrebrød (the FAMOUS Nordic open face sandwiches), and is an integral part of the Scandinavian diet, not just in Denmark but throughout the region. While this recipe is very easy to make and only needs ½ an hour of hands on time, I don’t want to give the impression that it’s a quick recipe overall. I followed the recipe exactly as stated, but substituted almonds (I pulsed them to courage grind) for the sunflower seeds.

Very happily, I made a perfectly lovely loaf and will definitely add this recipe to my bread repertoire.

She was never actually taught any recipes, she would pick up how to make things by watching and sometimes her mother or grandmother would ask her to take over while they went to do something else. I’ve got some cream cheese strawberry Danishes coming up in the near future your office pals may love. we didn’t have malt syrup or rye kernels so swapped with maple syrup and sunflower seeds and its perfect. I had to watch the video to see that any strained water would be not be used in the recipe…the words were ambiguous, IMO.

What I did is the first time I made it, I measured according to the recipe, but I weighed everything as well and wrote down the weights I obtained. Also, the Danish 100% rye that you can sometimes find in the US often has caraway (like the rye make with wheat here) – traditional or no? And if, despite your best efforts, the butter melts and oozes out of the torn dough, just do your best to press on with the remaining steps.I would really recommend trying one of Jo Jo's classes, if you find yourself in Edinburgh or why not just pop in for some bread, cakes or pastries.

These are best enjoyed the same day they are made for optimal flakiness and freshness, however, they will keep in an airtight container at room temperature or in the refrigerator for up to 3 days. What you do and that I can learn from it halfway across the world connects us as human beings on things that, in my opinion, really matter. Standard US table salt is about twice as dense and has smaller granules compared to kosher salt or sea salt. I was wondering what kind of rye flour exactly you do use and if the substitution of malt sirup with sugarbeet syrup is ok.I opted to let the braids do a cold rise in the fridge for 1 hour before baking and it worked out perfectly. I haven't been able to find cracked rye but with the other seeds and grains we don't really miss it.

If you’re grinding your own rye and wheat flour and cracking your own rye berries you’re in great shape! There were only four of us in the class, so an intimate group, with Alex and Jo Jo showing us their techniques. Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes.But what has to be a constant is the right moisture which will depend on the combination and climate. The video adds the syrup and browning before the 8 hour soak, and the recepie doesn't mention to add it until "add all other ingredients" after. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain.