Rugbrød simply means "rye bread" in Danish. https://en.wikipedia.org/w/index.php?title=Smørrebrød&oldid=1002278031, Creative Commons Attribution-ShareAlike License. In the show, each contestant must make a loaf of Danish Rye and construct two beautiful, and different, open-faced sandwiches. In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Moving outside Scand ☰ Sweet • Sour • Savory CART. My Smørrebrød is topped with zesty cream cheese, Alaskan smoked salmon, sliced cucumbers, fresh dill, and a few capers. Required fields are marked *, Copyright © 2021 Little House Big Alaska on the Foodie Pro 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. [5], 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. Remember that using measuring cups can give you varied results, so measure carefully. While the dough is rising, preheat the oven to 350°F. Set aside. French bread), a very light, crusty wheat bread. 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. For centuries, rugbrød has played an important role in Danish food culture. Danish rye bread is a sourdough bread that traditionally takes 2-3 days to make. 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. 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. place in an oiled bowl, cover with plastic wrap and let rise until doubled in size--in my house mid … About Me; Legal; Sweet • Sour • Savory Food blog on scandinavian style food done right. Fine Rye Breads, Cakes, Pastries. They are normally made on a thin slice of Danish rye bread, a rich layer of butter and then with different delicious toppings. Our challenge for the Bake-Along during Danish Week is Smørrebrød, a Danish Open Face Sandwich. Pesto recipe (Danish version) Danish Breaded Sole Fillets (Fiskefilet) Danish Roasted Chicken Thighs in Mushroom Sauce. Summer offers lighter fare such as smoked mackerel, sommersalat (lit. Det er for Tiden hvad jeg veed, and love is not hate, Our specialty baked goods offer a bit of Denmark that is not available everywhere. Bread is a very important part of the Scandinavian table, primarily rugbrød, which is sourdough rye bread. Rugbrød simply means “rye bread” in Danish. Try CPH Cooking Class’s simple Danish rye bread recipe for a rye sourdough starter and baked loaf. Let the dough rise for about 1-2 hours or until the bread pan is full of dough. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Normally the sandwich was more simple, like liver pate with pickled beets or egg with mayo. The photo is also my submission for the week. It is just perfect for open sandwiches. The loaf AND the sandwiches are both presented to the judges. The bread is usually buttered, though for some variants, a spread of lard is customary. However, you'll rarely find one that limits itself to those two ingredients. 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 … It’s dense, flavorful and full of seeds, perfect for toasting or snacking. 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. Raw bread, it keeps for a long time and fits perfectly with tartlets (salty or sweet). [3][4] It forms the basis of Smørrebrød, which is closely related to the Swedish smörgås. 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. Toppings change with the seasons and some are mostly associated with Easter or Christmas lunches, like head cheese and æbleflæsk (lit. It is a sourdough whole grain rye bread, a very dense and dark bread, slightly sour and very filling. This looks awesome, need to have more lunches like this. Buy Groceries at Amazon & Save. "Italian salad", so named becau… Also like porridge, it’s simple to make and open to … 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. Spread a thin layer of mayonnaise on a slice of toasted rye sourdough. 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. 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:[7], Og Kierlighed er ikke Had, This recipe is a modified version of a Danish Rye Bread from the Great British Baking Show. Open faced sandwiches - Smorrebrod – Danish food by Adina in Where is my Spoon ? In Danish, smørrebrød means butter and bread, but these open sandwiches are a lot more than that. 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. Beer and bread are cousins, both traditionally made from the same two ingredients, water and grains. I’ve worked to convert all the measurements to make it easier to use if you don’t have a scale. (Agurke Salat) At their simplest, smørrebrød are open-faced sandwiches built on a thin layer of dense sourdough rye bread called rugbrød. 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. 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. 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. Click & Collect. Cover batter with a damp cloth, and place in a warm, draft-free spot. "apple pork", roast pork or bacon in apple sauce). 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. That is what I love with the Danish open sandwich, you can vary after your own taste. 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. Click & Collect. Danish Rye Bread or Rugbrod Recipe. Recipes; Blog; Measurements; Baking Essentials; Blog-Roll; About. Your email address will not be published. Divide the dough into two portions and pour it into two normal bread pans. Over 20 Years of Delicious Baked Goods. Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread"[1]) is a traditional Scandinavian open-faced sandwich[2] 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. For King Arthur's Rye Bread tender sandwich, if I take whole rye flour instead of pumpernickel flour, is that okay? RYE BREAD SOURDOUGH STARTER Day 1: Ingredients. NORDIC. Want to make your own Danish rye bread? Thank you for your good advice. *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*. Dark rye bread Classic cinnamon buns Great coffee . Danish Lunch Sourdough Rye Bread. Background: Danish rye bread. Combine all of the ingredients in a bowl to make a wet dough. Although I loved her beautiful Smørrebrød, I went with a salmon cream cheese combination. Cut off the bottom half and use a vegetable peeler to make a few thin strands. 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. Mayonnaise mixed with peas, sliced boiled asparagus and diced carrot, called italiensk salat (lit. Cover the bowl with plastic film and dot a few … Bake the rye breads at 180 C (360 F) for about 1 hour. And we enjoy trying new things too! Deliveroo. We specialize in fine rye breads, coarse rye, real Danish pastries and whipping cream cakes. 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. 250 g rye flour 200 g water 200 g beer (or fresh apple juice) 30 g honey (optional) Instructions. Try it with your next deli-style sandwich, or for breakfast with your eggs! 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. Danish Cod Roe Open Faced Sandwich. To foreigners perhaps the strangest Danish bread is the rugbrød – rye bread. We offer a selection of open rye bread sandwiches, hearty cinnamon buns and cakes, served with excellent coffee. "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. Mix all the ingredients for the levain; if you are using a 100% hydration wheat sourdough you should … Your email address will not be published. A peaceful meeting place in a frantic city. It is … 14a Golden Square, Soho London W1F 9JG. 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. Step 2 In the evening, mix in … The other bakes for Danish Week were Madelines OR a complex Kagemand, a traditional Danish Birthday pastry made to look like a person. Cover the bread pans with some plastic wrap (or a damp dishtowel). This version calls for a yeasty beer. Yes, I do try to make each bake, I like to expand my baking repertoire too! You can have it with fish, meat or vegetables, or all of them, because you will for sure eat more than one open sandwich. I wanted all of our bakers to have free choice with their toppings, to choose what they like. Help spread the word. transl. Danish Rye Bread October 26, 2013 Bread Tove Balle-Pedersen 7 Comments. I chose to try to reproduce Ruby’s Bread for my submission, but not her Smørrebrød. How can I still make a light and soft rye bread with this? Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. A very healthy bread as well, it is the kind of bread that Weight Watchers recommends eating when trying to lose weight, it will … … A Danish guide to the precisely layered but unfussy open-face sandwich Sourdough Rye Sandwich Bread is a tangy, easy to slice rye bread with a secret ingredient (hint: it's not the sourdough starter discard). "summer salad", radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp.[6]. The alcohol in this bread … The popularity of rye bread in Denmark likely started with the weather. 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. I chose to go with the Danish Rye Bread Challenge for a couple of reasons. Once I had the pleasure (visually and by taste) to rediscover sandwiches with delicious Danish rye bread full of nuts and seeds. It’s a little bit like fermented oatmeal that you can slice and toast. 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. 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. that is so far all I know, Danish Smorrebrod (Open sandwiches) with remoulade in Carolines Cooking. The name of the sandwich itself comes from the words for butter (smør) and bread (brød). This page contains a list of all the recipes included in this blog to date. 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. 360 F ) for about 1-2 hours or until the bread pans spread of is! 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