Warburtons Danish White Bread, 400g

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Overall, a traditional Danish breakfast is a substantial and satisfying meal that reflects the country’s focus on wholesome, natural ingredients and simple, hearty preparations. Danish Breakfast Traditions – Denmark Breakfast and Copenhagen Food Smørrebrød Open Faced Sandwiches – Breakfast in Denmark Wholegrain bread is versatile and great for toasting, sandwiches, and accompanying stews and soups if you want something to mop up the remains. 4. Wienerbrød Scoop the dough into a very large non-metallic bowl. The dough will bubble up so use a very large, deep bowl with plenty of head room. Cover the dough loosely with plastic wrap and set it in a warm place (ie, room temperature) for 24-48 hours, depending on how sour you want the bread. I’ve done both with great results. If you’re only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly). Combine the butter and dry ingredients: Take the butter from the freezer and add the flour, remaining sugar and salt. Give it a light toss to coat (photo 3), then use a pastry cutter or your finger tips to work the butter into the flour until you have just small pieces about the size of lentils (photo 4).

While rugbrød is an everyday bread, franskbrød, or French bread, is for special occasions where the nutritional value is not the main concern. Hello Sune, There are two parts of the recipe which I felt were not quite clear for a first-time user of the recipe (aka me). One is step 3 of mixing the dough “Strain whatever water hasn’t been soaked by the seeds and add the to the bowl.” 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. Better wording, perhaps: “Strain and discard any water that hasn’t been soaked up by the seeds. Then add the seeds to the bowl.” The Nordic countries are home to a rich and varied collection of traditional breads, many of them featuring rye, oats and/or barley in addition to standard wheat flour. From soft Swedish Limpa bread to dark and seedy Danish Rugbrød, there is a Scandinavian bread recipe to suit just about eveyone.

How would you approach this? Scale down the ingredients or find a congruent pan? Would it work in any pan no matter the proportions, e.g. quadratical footprint, as long as the volume fits or does it for some reason need to be elongated? This elegant café in the heart of the city serves up a beautiful and tasty breakfast spread that includes fresh-baked bread, cheeses, meats, and other breakfast staples. Mad & Kaffe

To prolong its shelf life I recommend storing it in the refrigerator or freeze part of it if you know it will take you a while to go through it. Gisslen, Wayne (17 January 2012). Professional Baking. John Wiley & Sons. ISBN 9781118083741 . Retrieved 15 December 2017– via Google Books.The sourdough starter can be kept in the fridge in a plastic container for up to 14 days. If you do not bake with your sourdough starter within this period, you can keep it alive by feeding it. Mix some rye flour and water until it is a similar consistency as your dough and add this to your sourdough.

The first kinds of franskbrød came to Denmark from the Netherlands in the 18th century and became very popular amongst the upper class. At the time, Denmark was highly influenced by France and everything in fashion came from France. Once the leaven is active, it will have swollen and gives off delicious aromas. A mixture of wheat and rye flour and water can then be added, if possible at 97 F (36°C), to provide an ideal comfort temperature for the sourdough. Salt is finally added.

RYE BREAD SOURDOUGH STARTER

Molasses not only sweetens and flavors the dough, it also helps deepen the dark brown color of the final loaf. For sourdough it’s recommended that you line your loaf pans so the acid in the dough can’t react with the metal. I use and love the Parrish Magic Line bread pan made of heavy gauge aluminum with straight edges (made in the USA). It’s a 9 x 5 x 3 inch loaf pan. The high nutritional value and density keep the Danes full and satisfied. Bear in mind that rugbrød is sliced very thinly, so they don’t each contain as much bread as it seems. The toppings add to the value, and rugbrød is usually served as an open sandwich. We've taken a look at 10 popular bread varieties available in UK supermarkets and ranked them from best to worst, according to their nutritional value. We've also given each one a rating out of 10 - one being worst for health and 10 being the best option.

But with very little effort, you’ll soon find yourself with a delicious open-faced sandwich – and healthy too! That is, this recipe for smoked salmon and fennel smørrebrød is very straightforward and tastes delicious. If you can’t get hold of fennel where you are, celery or leeks can be great substitutes. You can even add a poached or boiled egg to make a more filling meal 4. Potato smørrebrød with garlic aioli Sourdough is almost always used for the base dough, as commercial yeasts are unsuitable. The naturally fermented dough will develop a Lactobacillus culture in symbiotic combination with naturally present yeasts. It is essential in baking rye-based breads because the chemistry of rye flour produces an environment that is acidic. The most commonly present yeast species in the production of naturally leavened dough is Saccharomyces exiguus, which is more acid-tolerant than commercially produced S. cerevisiae, although the latter and other strains may also be present. Research has shown that when creating a naturally fermented starter, any naturally present S. cerevisiae will have died off after a few days. Sourdough is thus a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. The yeast produces carbon dioxide which leavens the dough, and the bacteria produces lactic acid which contributes flavor. The bacteria metabolizes sugars that the yeast cannot, and the yeast metabolizes byproducts of bacterial fermentation. Commercially produced yeast will not accomplish these processes in rye flour.Egg and shrimp – Rye bread, butter, lettuce, hard-boiled egg, shrimp from Greenland, mayonnaise, caviar, garden cress, a piece of tomato, and top it with a slice of lemon