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Claus Meyer and Rye bread

As some might have noticed, the Danish chef and entrepreneur Claus Meyer has opened a restaurant / food hall in New York. The food is the best Nordic food you can imagine, and of course have cold cuts (smorrebrød) on the menu as well. Here is a link to the website and a video with Claus Meyer where the concept is explained. http://meyersusa.com/

And notice that Claus says in the video

“Rye bread is everything. But a good rye bread is very difficult to find”.

As you all know, I couldn’t agree more. So start making it your self, and make your own variation, that makes it the best rye bread for you in the world :-) Claus Meyer - Rye bread

Smoked fresh cheese on rye bread 

  Smoked fresh cheese is said to be a genuine Danish speciality. It comes from the island Fyn and the cheese is smoked for 10 min using Ryestraw and fresh nettle leaves. 

You eat on rye bread or wheat bread with meat stock aspic, radishes, salt and pepper. 

I have even smoked some myself. You can see that one the picture here.  

 

Rye bread baby snack

  
Yes, my daughter loves a snack like this. It is just a slice of Rye bread cut into long bars and then dried in the oven for about 20 minutes on 150 degrees. They become quite hard but that is just the best for such itching baby gums. Try it out. They can keep your baby occupied for long ?

What do you want?

Hey everybody

I would like to serve you with best content possible. But I dont know what you miss. So please write here if you want more recipes of bread, of smørrebrød of smoked food or any other Danish food. Or if you want more HowTo videos or less or more nice pictures or more pictures of my kids or…..

So please write me! 

Very alternativ sourdough

Alternative sourdoughI really have to share this, simply because it is so bizarre. Some women found out that special female body fluids can be uses just like yeast, and also to make you own very personal (private) sour dough.

The article is in Danish, but I guess you get the picture anyhow :-)

I think I just stick to my normal recipe!

Note: This link is not for children!

http://ekstrabladet.dk/sex_og_samliv/feminist-laver-surdej-paa-egen-skedesaft/5843518 

 

Why won’t the bread rise?

  Yes, even though that I have made this bread for more than 2 years now each week I can get a thing or two wrong. 

The bread is very dense as you can see at the picture. Usually it filled with small holes spread evenly throughout the loaf. But this time it is not. Why?

The first explanation is that it would not rise. I waited more than two full days with the dough in the form an nothing happened. So then I (because my wife was pushing me to get the bread ready :-) ) decided to bake it anyway. I thought that it would might rise some in the oven. But not it stayed flat as pancake :-) .

So why didn’t it rise then? Well when I started up the bread I saw that the sourdough had a think molded layer on top that looked so bad that it had to go out. So from that point a had no way to make the bread sour and get it to rise, like I normally have. But I thought that I also just could let the first dough for the rye bread stay out in room temperature for a day more than I normally do. 

The plan proved to be a bit too optimistic. Only a very few bubbles showed after 2 days and I thought that it was good enough. So I went to the last step and added the rest of the rye flour and put it into the forem. And then as mentioned, nothing happened what so ever. But the taste turned out to be fine though. 

So lesson learned: always use a prober sourdough for your rye bread. Don’t cut corners if your sourdough is dead. 

Rye crackers with caraway

Rye crackers with caraway
Rye crackers with caraway
Tasty crackers with mild taste of rye, butter and caraway

Prep Time: 2 hours

Cook Time: 8 minutes

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Ingredients:

  • 100 gr. butter
  • 1 dl cold milk
  • 100 gr rye flour
  • 100 gr of white flour
  • 1/2 tea spoon salt
  • 1 tea spoon backing powder
  • 20 gr of hole caraway seeds

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Melt the butter in a pot and pour in the cold milk.

Mix the two flours, salt, backing powder and caraway seeds and stir the milk and butter in.

Knead the dough on the table until it is firm and smooth. If the dough is too soft or sticky you can add a bit more wheat flour. Flours behave differently, you know :-)

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Wrap the dough in film and put it in the fridge for a couple of hours.

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Sprinkle white flour on the table and roll out the dough until it is about 2-3 mm thick.

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Cut it in squares of 6×6 cm. fx with a pizza slicers.

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Put them on a backing pan with paper and stick holes in them with a fork. Bake them at 180 degrees Celsius for 6-8 minutes. Let them cool off until they get hard and crisp.

Eat them with a good matured cheddar cheese or just with plain cold butter and a cup of earl grey tea.

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