Danish Rye Bread The Everyday Version
Ingredients
- 1 kg Amo Wholegrain Rye Bread Mix Or
- 1 kg Amo Dark Rye Bread Mix
- 20 g fresh yeast or equivalent of dry yeast usually one sachet 7g - but follow manufacturers guidance.
- 850-900 ml lukewarm water 36-41 degrees Celsius
- 1 bread tin approx 2 1/2 litres big
Instructions
- In a big baking bowl, dissolve yeast into lukewarm water (if using dry yeast, skip this and follow manufacturers guidance). Add the bread mixture. In a mixer, or by hand, knead together well on medium speed for about 10 minutes. By hand - the longer you knead the better the texture, 15 minutes is a good starting point.
- Line or grease your bread tin very well - flour the inside and take extra care in corners to ensure the bread does not stick. Place the dough in your tin. Flatten the top gently using your fingers or a spatula. Leave to rise under a cloth for about 1 - 1 1/2 hours until you can see it has risen well (it should be approximately doubled in size).
- Heat your oven to 220 degrees celsius (fan: 200 degrees).
- Use a fork to make indents across the top of thebread. Place in the bottom of oven and immediately reduce heat to 185 degrees. Bake for approx 65 minutes, or until it sounds hollow when you give it a gentle knock/tap.
Notes
Now that you have your bread – why not top it like the Scandis do and enjoy as an open sarnie?
Here are some of our favourite ways to enjoy it:
– Hardboiled egg and Kalles Kaviar (or Mills Kaviar, for the Norwegians)
– Cheese – Danish Riberhus or Gamle Ole are both great
– With jam for a sweet treat – try the Norwegian jams from Lerum
– With salami and Danish mayonnaise
– Danish herring from Fiskemanden or Swedish herring from Abba both come in several different varieties – we particularly love Danish Curry herring or Swedish dill herring.
– Ham, cheese and mustard – a classic.
If you try it – let us know. Happy baking (and eating).