Contact

  • Christian Güttler, 41 and living in Copenhagen, Denmark with my wife and two sons.
  • Passionate about food and how to make food and dishes completely from scratch

If you have any problems about this Rye bread recipe don’t hesitate to contact me and I’ll do my best to help out.

contact


Great bread books from Amazon

The Bread Bible: 300 Favorite Recipes by Beth Hensperger

The Bread Bible is the one book on the subject no kitchen should be without — and now it’s available in paperback. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits.

And don’t just think loaves. Steamed Pecan Corn Bread, pancakes, golden brioches, flatbreads, focaccia, pizza dough, dinner rolls, dessert breads, strudels, breakfast buns — the choices are endless.

My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary.

Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

 
Christian Güttler on Google+

2 thoughts on “Contact”

  1. yes I am interested in your ebook
    regards
    Mark
    PS thanks for the rye recipe My Father was Lithuanian and Moved to Australia after WW2 I grew up eating a dark caraway rye I think in the German style.
    Do you have a good Gravalax Recipe? I am currently playing around with a Finnish recipe

    1. Hi Mark, thank you for your note. I must admit that I haven’t tried to make Gravad Laks myself yet, but I will in the near future. I have started to make cold smoked salmon last year and that turned out really well, so Gravad Laks will be next. Here is a recipe for Gravad laks by some of the most famous chefs from Danish television. They are two brothers, the Price brothers. The recipe here is very tradional, so it sounded like it was this one you were looking for.

      Here goes:

      Ingredients:
      1 side of a salmon
      2 spoons of salt
      3 spoons of sugar
      2 tea spoons of crushed white pepper
      2 big handfulls of chopped fresh dill

      Take out all bones if necessary. Cut the salmon in two halfs. Clean the dill in water and dry it with a towel. Mix salt, sugar, pepper and dill and put it on both pieces of salmon. Only on the meat side of the fish.
      Lay the two pieces of salmon in a platter with the one piece on top of the other with the meat sides against each other. Cover it with film and put something heavy on top to put it under pressure.
      Put it in the fridge for 2 days and turn the salmon pieces a couple of times during that time.
      Now scrape off the dill and sprinkle some fresh dill on in stead.
      Cut it in very thin slices and serve it on white bread (baked with caraway seeds) and with home made “fox sauce” (rævesovs)

      Recipe for Rævesovs
      1 handfull of chopped fresh dill
      1 dl. neutral oil
      ½ dl. white wine vinegar
      ½ dl. dijon mustard
      2 spoons of soft brown cane sugar
      Salt and pepper

      Mix all the things together in a bowl.

      Hope that is what you were looking for. Please write me if something in the recipe is unclear or if it didnt turn out good.

      All the best!
      Christian

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