A Danish guide to the precisely layered but unfussy open-face sandwich Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. Cut off the bottom half and use a vegetable peeler to make a few thin strands. For King Arthur's Rye Bread tender sandwich, if I take whole rye flour instead of pumpernickel flour, is that okay? You're awesome for doing it! A very healthy bread as well, it is the kind of bread that Weight Watchers recommends eating when trying to lose weight, it will … For centuries, rugbrød has played an important role in Danish food culture. Bake the bread for 30 to 35 minutes or until its crust is golden brown, and the interior temperature reads 190°F on a digital thermometer. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. Also like porridge, it’s simple to make and open to … Danish Cod Roe Open Faced Sandwich. Danish Lunch Sourdough Rye Bread. It’s a little bit like fermented oatmeal that you can slice and toast. Spread a thin layer of mayonnaise on a slice of toasted rye sourdough. Danish Rye Bread October 26, 2013 Bread Tove Balle-Pedersen 7 Comments. Recipes; Blog; Measurements; Baking Essentials; Blog-Roll; About. Dark rye bread Classic cinnamon buns Great coffee . Rugbrød simply means "rye bread" in Danish. Adapted from King Arthur Flour 4.6 from 5 votes Cover the bread pans with some plastic wrap (or a damp dishtowel). Thank you for your good advice. Danish Rye Bread or Rugbrod Recipe. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Your email address will not be published. How can I still make a light and soft rye bread with this? In Danish, smørrebrød means butter and bread, but these open sandwiches are a lot more than that. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. The bread is usually buttered, though for some variants, a spread of lard is customary. Cloverdale Bakery offers fresh products at reasonable prices. 250 g rye flour 200 g water 200 g beer (or fresh apple juice) 30 g honey (optional) Instructions. Although I loved her beautiful Smørrebrød, I went with a salmon cream cheese combination. Troelsø, Ole (2012), Smørrebrød i Danmark - Stederne, stykkerne og historien, København: Forlaget Lucullus, This page was last edited on 23 January 2021, at 17:49. My Smørrebrød is topped with zesty cream cheese, Alaskan smoked salmon, sliced cucumbers, fresh dill, and a few capers. Method: Boil, or steam, the asparagus spears for 8 minutes until they start to wilt, don’t overcook. We offer a selection of open rye bread sandwiches, hearty cinnamon buns and cakes, served with excellent coffee. Set aside. Click & Collect. It was based on the need to make use of natural products available on or near the family farm. The Norwegian-Danish poet Johan Herman Wessel (1742-1785) wrote a classic poem about smørrebrød:, Og Kierlighed er ikke Had, Det er for Tiden hvad jeg veed, and love is not hate, Your email address will not be published. Bake the rye breads at 180 C (360 F) for about 1 hour. Pesto recipe (Danish version) Danish Breaded Sole Fillets (Fiskefilet) Danish Roasted Chicken Thighs in Mushroom Sauce. Let the dough rise for about 1-2 hours or until the bread pan is full of dough. Summer offers lighter fare such as smoked mackerel, sommersalat (lit. Nordic Bakery. In the show, each contestant must make a loaf of Danish Rye and construct two beautiful, and different, open-faced sandwiches. The other bakes for Danish Week were Madelines OR a complex Kagemand, a traditional Danish Birthday pastry made to look like a person. Question 2 In some of your rye bread recipes we ask for white rye flour or medium flour, but here in Quebec (Canada) I do not find this flour, only whole rye. Cover batter with a damp cloth, and place in a warm, draft-free spot. Danish Rye Bread - Easier Than Ever I was in Denmark on vacation this summer and was reminded about just how good freshly baked Danish rye bread (rugbrød) can taste - nutty, satisfyingly chewy, with a … In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. (Agurke Salat) To foreigners perhaps the strangest Danish bread is the rugbrød – rye bread. Place a layer of smoked salmon on top of the mayonnaise. You can have it with fish, meat or vegetables, or all of them, because you will for sure eat more than one open sandwich. Combine all of the ingredients in a bowl to make a wet dough. This dense and distinctive loaf, packed with seeds and grains, is particularly good when used as the basis of smørrebrød, Scandinavia’s pretty open-faced sandwiches. And I’m only requiring ONE open-faced sandwich and topping for our challenge. This looks awesome, need to have more lunches like this. The photo is also my submission for the week. transl. Traditional toppings include pickled herrings (plain, spiced or curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in many varieties; sliced cucumber, tomato and boiled eggs; pork liver-paste; dozens of types of cured or processed meat in thin slices, or smoked fish such as salmon; mackerel in tomato sauce; pickled cucumber; boiled egg, and rings of red onion. *the weight required is a little more than a standard American Measurement so please note that the recipe calls for 1 1/2 cups of rye flour + a Tablespoon and 1 1/2 cups of bread flour plus 2 TBSPS*. Beer and bread are cousins, both traditionally made from the same two ingredients, water and grains. The rye grain has been a staple of the Danish cuisine for over 1000 years, with recipes for rye-based bread passing from generation to generation, never going out of style. "apple pork", roast pork or bacon in apple sauce). for the bake-along, we attempt to choose bakes that most of us can make in our home kitchens without special equipment, I personally wanted to practice my bread making skills with alternate flours, the weight required is a little more than a standard American Measurement so please note that the recipe calls for 1 1/2 cups of rye flour + a Tablespoon and 1 1/2 cups of bread flour plus 2 TBSPS, if your dough looks a little dry when you’re kneading it you can add a little extra warm water, I used one extra TBSP, you can change up the seeds to suit your likes-I added pepitas, sesame seeds, sunflower seeds, flax meal, and fennel but you could add caraway, dill, flax, poppy seeds, or even try chopped nuts, instead of dark treacle, I substituted unsulphered molasses-if you HAVE dark treacle, by all means, use it, I don’t have any, and beyond Amazon, I don’t have access to it, 1 1/2 cups Rye Flour, plus 1 TBSP, sift before measuring, 1 1/2 cups Bread Flour, plus 2 TBSP, sift before measuring, mix flours, yeast, salt and seeds in the bowl of a stand mixer fitted with a dough hook, mix water and molasses together and add to the flour mix, stir to combine and then knead on low for 10 minutes until the dough soft, if the dough seems too dry add an extra Tablespoon of warm water, place in an oiled bowl, cover with plastic wrap and let rise until doubled in size--in my house mid winter in Alaska, this took roughly 90 minutes, once doubled, remove from the bowl and knead to remove air, shape into an "oval loaf" and place in a greased 9X5 loaf pan, cover loosely and let it rise until it comes to the top of the pan, preheat oven to 430˚F once the loaf is ready to bake, remove the plastic wrap and bake 35-40 minutes or until it's done, it will sound hollow when you thump the bottom of the loaf, cool and slice, enjoy toasted or make an open faced sandwich. Rugbrød simply means “rye bread” in Danish. "Italian salad", so named because the colours match the Italian flag), remoulade or other thick sauces often top the layered open sandwich, which is usually eaten with utensils. Smørrebrød – an open-faced rye sandwich piled high with toppings – is one of the most essential dishes in the Danish culture, most commonly eaten for lunch instead of a warm dish. NORDIC. How to Make Smørrebrød, Denmark's Contribution to the World's Great Sandwiches. About Me; Legal; Sweet • Sour • Savory Food blog on scandinavian style food done right. Sourdough Rye Sandwich Bread is a tangy, easy to slice rye bread with a secret ingredient (hint: it's not the sourdough starter discard). Moving outside Scand ☰ Sweet • Sour • Savory CART. place in an oiled bowl, cover with plastic wrap and let rise until doubled in size--in my house mid … Try CPH Cooking Class’s simple Danish rye bread recipe for a rye sourdough starter and baked loaf. They first became popular in the 1800s among factory workers who would bring slices of rye bread and leftovers to make quick open sandwiches for lunch. Divide the dough into two portions and pour it into two normal bread pans. I’ve worked to convert all the measurements to make it easier to use if you don’t have a scale. Open faced sandwiches - Smorrebrod – Danish food by Adina in Where is my Spoon ? And we enjoy trying new things too! Want to make your own Danish rye bread? Mix all the ingredients for the levain; if you are using a 100% hydration wheat sourdough you should … Danish Rye Bread; Frikadeller ( Danish Pork Quenelles) Pork Sliders (Frikadeller Sliders) Danish Liver Pate’ (Leverpostej) Danish Remoulade; Danish Cucumber Salad. Our challenge for the Bake-Along during Danish Week is Smørrebrød, a Danish Open Face Sandwich. Fine Rye Breads, Cakes, Pastries. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Bread is a very important part of the Scandinavian table, primarily rugbrød, which is sourdough rye bread. Normally the sandwich was more simple, like liver pate with pickled beets or egg with mayo. Remember that using measuring cups can give you varied results, so measure carefully. This is a lovely recipe for a Danish Rye Bread chock full of seeds and flavor, perfect for Smørrebrød, a traditional Danish Open Face Sandwich. Open Faced Sandwiches – Smørrebrød – Danish Food How to make smørrebrød Choose the right bread: The bread used to make smørrebrød is the Danish rye bread – rugbrød. While the dough is rising, preheat the oven to 350°F. Classic toppings include pickled herring and fresh shrimp, although anything […] It is custom to pass the dish of sliced breads around the table, and then to pass around each dish of toppings, and people help themselves. that is so far all I know, Danish Smorrebrod (Open sandwiches) with remoulade in Carolines Cooking. « Pork Loin Chops with Spanish Rice in the Instant Pot. Raw bread, it keeps for a long time and fits perfectly with tartlets (salty or sweet). The name of the sandwich itself comes from the words for butter (smør) and bread (brød). One or several warm dishes are often served with the meats on special occasions, for example: breaded plaice filet, fried medister sausage, frikadeller with pickled red cabbage, or mørbradbøf (pork tenderloin with sauteed onions or a creamy mushroom sauce). Try it with your next deli-style sandwich, or for breakfast with your eggs! The loaf AND the sandwiches are both presented to the judges. This recipe is a modified version of a Danish Rye Bread from the Great British Baking Show. https://en.wikipedia.org/w/index.php?title=Smørrebrød&oldid=1002278031, Creative Commons Attribution-ShareAlike License. Step 2 In the evening, mix in … "summer salad", radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp.. Hundreds of combinations and varieties of Smørrebrød are available, and some traditional examples include: A lavish piece of restaurant Smørrebrød can almost be a meal unto itself, whereas everyday toppings are much simpler and often ungarnished. We specialize in fine rye breads, coarse rye, real Danish pastries and whipping cream cakes. The popularity of rye bread in Denmark likely started with the weather. Currently closed. Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and æbleflæsk (lit. Holiday hours: Currently closed until further notice. The dark, compact, whole grain brick that takes some time to chew (and even longer to digest), is actually also the oldest bread we have in Denmark. They are normally made on a thin slice of Danish rye bread, a rich layer of butter and then with different delicious toppings. A peaceful meeting place in a frantic city. Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread") is a traditional Scandinavian open-faced sandwich that usually consists of a piece of buttered rye bread (rugbrød), a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes. 14a Golden Square, Soho London W1F 9JG. RYE BREAD SOURDOUGH STARTER Day 1: Ingredients. Cloverdale Bakery has kept customers coming back for over two decades. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain. At their simplest, smørrebrød are open-faced sandwiches built on a thin layer of dense sourdough rye bread called rugbrød. I wanted all of our bakers to have free choice with their toppings, to choose what they like. , More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. It is … It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. Help spread the word. This page contains a list of all the recipes included in this blog to date. The alcohol in this bread … I chose to go with the Danish Rye Bread Challenge for a couple of reasons. A loaf of Danish rye bread (rugbrød) Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. Click & Collect. I chose to try to reproduce Ruby’s Bread for my submission, but not her Smørrebrød. Over 20 Years of Delicious Baked Goods. Cover the bowl with plastic film and dot a few … Growing up, I always had a piece of smørrebrød or a “klapsammen” (double sandwich) in my school lunch box, and now I have made it part of our family, even though we live in Sweden. This version calls for a yeasty beer. French bread), a very light, crusty wheat bread. For those of you who’ve mastered the art of lockdown sourdough, Danish rye bread is an appealing variation on a theme. The traditional Danish rye bread is a bit different from other Scandinavian countries and German baked rye bread - as it is respectively less sweet but more dark and sour then the rye bread baked and served in other European countries. Danish rye bread is a sourdough bread that traditionally takes 2-3 days to make. Required fields are marked *, Copyright © 2021 Little House Big Alaska on the Foodie Pro Theme. "Italian salad", so named becau… Here is a super simple version that cuts the fermentation time down to as a little as 24 hours without the need to tend and feed it. One of the most flavorful yet still-versatile breads, this rye is equally fantastic toasted and buttered for breakfast, or as the foundation of an open-faced sandwich at lunchtime. It is just perfect for open sandwiches. … Some toppings are served on franskbrød (lit. Our specialty baked goods offer a bit of Denmark that is not available everywhere. Remove the bread from the oven, turn it out of the pan onto a rack, and brush the top with butter, if desired; this will give it a soft, satiny crust. It is a sourdough whole grain rye bread, a very dense and dark bread, slightly sour and very filling. However, you'll rarely find one that limits itself to those two ingredients. Yes, I do try to make each bake, I like to expand my baking repertoire too! Buy Groceries at Amazon & Save. It’s dense, flavorful and full of seeds, perfect for toasting or snacking. That is what I love with the Danish open sandwich, you can vary after your own taste. Once I had the pleasure (visually and by taste) to rediscover sandwiches with delicious Danish rye bread full of nuts and seeds.  It forms the basis of Smørrebrød, which is closely related to the Swedish smörgås. Deliveroo. Background: Danish rye bread. The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread. Are both presented to the judges in Where is my Spoon Fillets ( Fiskefilet ) Danish rye bread of... Bread with this a bit of Denmark that is what I love with the Danish bread... With pickled beets or egg with mayo means butter and dust with rye 200. Want to make a light and soft rye bread challenge for the Bake-Along during Week. 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