Warburtons Danish White Bread, 400g

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Danish baking is interesting and inspiring, I am always keen to learn more when I am there (my in laws live in Copenhagen). Leave at least overnight or preferably 24 hours (it can wait for up to 3 days in the fridge) before baking.

Thaw in the refrigerator overnight, then reheat in a 350-degree oven for 8 to 10 minutes, or until warmed through. Ham – Rye bread, butter, lettuce, thinly sliced ham, scrambled eggs, asparagus, julienne carrots, garden cress, and a piece of fresh cucumber on the top. My husband's family is Danish and I decided to try making your Rye Bread with Grains recipe since there is no authentic Danish baker close by where we live in Canada. Simply leave the laminated dough in the refrigerator overnight and continue with the shaping and baking the next day. Made apple Danish with 1/2 the recipe and Danish spirals with pastry cream and raisins with the other – tasters thought they were from a bakery.The grains are included in the form of flour (rye and wheat), cracked rye berries and whole rye berries. Hi there can you tell me at what stage the sourdough should be at when you add it to the dry ingredients at the start - does it need to have been refreshed previously ? When I woke up Sunday, I turned the oven on and baked them and had fresh baked Danish pastries for a sweet and delicious breakfast treat. Just personally, I am curious about the possibility of "flour-free" bread which replaces the flour with soaked kernels.

I've been experimenting, and I've found that my bread needs to reach at least 205 degrees Fahrenheit internal temperature, and today I took it out at 209 degrees and it was beautifully caramelized on the outside!Or, get it rolled into your rectangle then refrigerate your butter block rectangle until it firms up a bit before laminating the dough. Otherwise each and everyone of us has to make the conversions ingredient by ingredient, which is really a pity because this looks like a good recipe and I would like to try it, but am put off by the prospect of making the calculations. So I'm wondering if bubbles are forming before the 5 days are up, can I use it, or does it need to sit for the whole time (5days? When I met them outside the museum, Graham said the smell was wonderful and that I smelled like a walking bakery. The rye grain originates from present-day Turkey but came to Denmark through merchants and has been grown in Denmark for over 1000 years.

I put the dough in the baking tin and left it at room temperature for 3 hours and noticed the 6 holes in the surface so baked. Maybe if you started adding extra dietary fibers to your diet that is you stomach' way of saying thanks :-) Of course it should not be painful. The first batch was cream cheese and they didn’t brown too much on the top since they were swimming in butter. Unlike wheat breads which are best eaten shortly after cooling, both the texture and flavor of rye bread improves after a rest of 12-24 hours.I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well. If you remember to keep a little sour dough in the fridge then you can easily start up a new sour dough in 1-2 days - take it out on the kitchen table and feed it once or twice. Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture. For best and most accurate results use an instant read thermometer and aim for an internal temperature of about 205 degrees F. The topping possibilities are endless; choose from cream cheese, fruit, chocolate, lemon curd, or a combination of those!

I love this bread with two tablespoons of salt, but my husband prefers it less salty, So, you adjust to taste. As mentioned above, I had the most consistent success with circular Danishes, but trying something new is always fun!

Put the cover of the pullman tin , let proof for another 10 to 20 minutes , again , depending on the ambient temperature .