Jan
14
Pretty happy with my first attempt at Danish sourdough rye bread (rugbrød). Great fermented flavour. Nice for open-faced sandwiches, toasted or not, and keeps beautifully for days.
If you want to try making it (it is time intensive but most of that time is hands-off), I used the starter and dough recipes in Trina Hahnemann’s cookbook “The Nordic Diet.” The recipe is reprinted in this article, at the end:
http://www.zesterdaily.com/cooking/909-danish-smorrebrod
(I replaced the wheat flour portion with spelt, and instead of cracked rye I used muesli, yum! Also, you’ll need to find a specialty store if you want a 3L loaf tin. I just used two loaf tins, and needed to decrease the baking time only slightly.)
