Warburtons Danish White Bread, 400g

Product Information

Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps. What i,d like to achieve is some flavors I tasted in other rye breads that are missing in my first try. Repeat this roll and fold 3 more times for a total of 4 times, ending with a much smoother folded dough.

This is the 1st turn , rotate dough at 90 degrees , the opening should be on the right side , just like a book . Maybe you live in an area where the temperature has increased in the last weeks/months resulting in an increased activity in the sourdough? These loaves are made the same way as croissants except danish bread dough is kneaded just like most Asian-style bread .

For today’s Easy Danish Rye Bread I’m using my German-made KoMo Classic Grain Mill, another stellar example of German engineering and the pride and joy of my kitchen. Do you have any idea what could have gone wrong and what the consistency should be like when it comes out?

The previous recipe has only 300 something grams dough and 113 grams butter insert , imagine making it for the first time ? First time I decided to autolyse the rye flour in a separate bowl at the same time as the cracked rye kernels and pumpkin seeds. Yes, this is an easy recipe – not difficult to make and no special equipment required – however, it’s not a super quick recipe. But Sally Fallon who wrote Nourishing tradition (US) warns against it because sugar introduces an alcoholic fermentation. Molasses not only sweetens and flavors the dough, it also helps deepen the dark brown color of the final loaf.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. 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. Using the rolling pin , press it up and down , creating ridges on top of the dough , this will make both dough and butter adhere better so as elongating it . While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. Tons of similar styled breads incorporate these various forms of whole, cracked, coarsely ground and finely ground grains (eg, spelt, einkorn, wheat, kamut, etc) into the same loaf for a wonderful balance of textures, and that’s where a good grain mill really comes in handy.

Is there a suitable alternative you are aware of or are you aware of any other name used for this ingredient? It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement. Add a touch of flour if you see it sticking to the counter or your rolling pin at any point but try not to add too much. Put the cover of the pullman tin , let proof for another 10 to 20 minutes , again , depending on the ambient temperature . Assemble the Pastries : When you're ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third.You’ll roll out two rectangles of butter and layer them into the dough before it gets rolled out and folded multiple times. You will find this at any lunch and even at the celebration lunches we eat for Easter and Christmas, including other Danish specialties like liver pâté, pickled herring, and flæskesteg. Strong flour is usually used for bread but this bread has a dense structure and low gluten content meaning the bread dough will be more cake like rather than stretchy like a bread or pizza dough.

The top and sometimes part of the side crust, separates from the rest and also the middle part of the bread is usually so wet, that it crumbles. 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. Not only does phytic acid acid bind the nutrients of the grains themselves, it binds the nutrients of anything else you eat with the grains. All classical household breads have some rye, and even 100% rye sourdough bread is a classic available in any larger supermarket, bakeries anyway.You have inspired me to go above my paygrade and attempt to make one of the most delicious of pastries………….