Warburtons Danish White Bread, 400g

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Made apple Danish with 1/2 the recipe and Danish spirals with pastry cream and raisins with the other – tasters thought they were from a bakery. My husband's family is Danish and I decided to try making your Rye Bread with Grains recipe since there is no authentic Danish baker close by where we live in Canada.

Molasses not only sweetens and flavors the dough, it also helps deepen the dark brown color of the final loaf. What I can’t perfect though is the ability to cut thin slices for open sandwiches as it’s so sticky. For instance, if you bake a family sized Danish it will require different temp / time to a palm sized Danish or a Danish cooked in a muffin tin. IN THE POST Links will take you to the post -just scroll down to the bottom to get back to the recipe card. Stage 1: Once you’ve made the rough dough, which takes all of 15 minutes, the dough will need to rest 8 hours or overnight.One question; if I don't have cracked rye and wheat available, can I use other seeds instead, like pumpkin, sesame, chia, etc? If you want to play with the hydration or the formula in general, you can do it here in my bread calculator. For sourdough it’s recommended that you line your loaf pans so the acid in the dough can’t react with the metal. After a long chill in the refrigerator, the dough is ready to be divided up and the Danish pastries assembled. Divide the dough into two Pullman Bread Pans (33x10x10cm), put the lid on then place it into the fridge.

Had this bread daily when I was a child but as an adult only when I visit in Scandinavian countries.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Also, for other people struggling to get cracked rye kernels, I have been using whole kernels but let them soak for longer, that has been working fine for me. At times, I have to “proof” the dough during the last step to ensure I obtain the right rise and height.

Because rye bread is more or less only made in Denmark and in some of the neighboring countries - some of the ingredients in this recipe can be hard to get a hold of if you are living in other countries. Haven't tried it yet but from the original recipe (link is posted above) the loaf is baked without cover. it’s so squidgy and moist weve just been eating it with butter for breakfast, doesn’t need anything else! You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. Standard US table salt is about twice as dense and has smaller granules compared to kosher salt or sea salt.My dough usually rises about 25% before I bake, as estimated from height in the bread pans, but the crumb and top separation are persistent problems. You also have to work fast without hesitation for each of the folds, racing against the butter melting, the dough proofing and the condensation. The Danish people have been baking rye bread all that time, although, in earlier times, bread was probably a lot less palatable than modern bread. I used your sourdough starter and followed your directions for feeding it the day before, and that also worked out very well.

Next morning I do the 1h baking whilst having breakfast etc, so that it does not impinge on my working day. Dust the top of the loaf with a thin, even layer of rye flour and place the pullman lid cover on top of the pan. I use it nearly every day to make my own flours, cornmeal and mixes and cannot recommend it highly enough.Thinking maybe it was suppose to taste that way I had a friend from Denmark try it and she agreed that it was too salty tasting. I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well.