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Gulerodsbrud – Carrot Rolls

Posted in Bread, Danish, tagged , , , , , , , , on May 6, 2013 | 12 Comments »

Gulerodsbrud

Gulerodsbrud

My sister Jonna is the one who brought this wonderful recipe to my attention. She shared pictures of her finished Gulerodsbrud on Facebook and it sounded and looked so good that I just had to try the recipe right away. And let me tell you, these rolls did not disappoint. Taste one of these rolls straight out of the oven, as is, it’s a little piece of heaven. Let them cool and you can serve them with butter, or my favorite way, with some ham and prosciutto.

Making Gulerodsbrud

Making Gulerodsbrud

Not only are these buns now one of my favorites but making them is quite an adventure. I have never encountered a process like this and it was a lot of fun. First you make your dough, it’s firm and elastic. Then you make a well in the center and add eggs, sunflower seeds and grated carrots. Wrap it up like a nice little present and then you chop up the dough until it’s in small pieces. Now it’s a real sticky mess and you make little piles of dough on your baking sheets, bake and voila…you have super soft, delicious rolls with a slight thew from the sunflower seeds. I hope you enjoy these as much as I did.

Chop dough into small pieces

Chop dough into small pieces

Gulerodsbrud, makes 12-15 buns

Ingredients:

5 1/2 dl water (18.3 fluid oz)

50 g cake yeast (4 1/2 tsp active dry yeast)

1 kg all-purpose flour (2 lb 3 oz or 35 oz)

75 g sugar (2.6 oz)

15 g salt (0.5 oz)

75 g butter (2.6 oz), at room temperature

2 eggs

150 g sunflower seeds (5.3 oz)

4 grated carrots (I got 230 g or 8 oz)

Directions:

Sprinkle yeast over warm water (100-110 degrees F) and let sit for 10-15 minutes. In your stand-mixer, combine flour, sugar and salt. Add water and yeast to flour and mix to combine, add butter and continue to mix until the dough is smooth and elastic. Place dough in a bowl and cover with a clean, dry tea towel. Allow dough to rise for one hour.

Line 2-3 baking sheets with parchment paper and set aside. Pour dough out onto your work surface and give a quick knead to deflate. Make a deep well in the center and place the eggs, sunflower seeds and grated carrots into the well. Pull outer edges of dough over the center and close like a big ball. Using a large knife or a dough scraper, cut the dough and filling into pieces. Continue to scrape the spilled eggs, seeds and carrots back into the dough and continue to cut up the dough until the dough is cut into small pieces. At this point the dough is a pretty messy affair. Take handfuls of the sticky dough and place onto the baking sheets. Let the piles of dough rise for one hour (they will not rise much).

Preheat oven to 390 degrees F (200 degrees C). Bake buns for 15 minutes or until golden in color. Enjoy!

This post has been submitted to Yeastspotting.

Source: Claus Meyer

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Rugbrød – Dark Rye Bread

Posted in Bread, Danish, tagged , , , , , , , , , , on January 14, 2013 | 19 Comments »

Rugbrød - Dark Rye Bread

Rugbrød – Dark Rye Bread

Rugbrød is a staple in, dare I say, all Danish households and it is the foundation for most pieces of Smørrebrød (open-faced sandwiches) whether it be the elaborate pieces bought in restaurants or the common pieces found in the daily Danish lunch box. What makes Rugbrød super healthy is that it is very low in fat, has no oils, no sugars and it is typically loaded with whole grain and fiber. That being said, there are many different versions of Rugbrød, some packed with seeds and grains, others with only the basics.

Sour Dough Starter

Sour Dough Starter

Speaking as a Dane living in the US, the lack of Rugbrød can be a source of frustration and so you have to adapt. Either you go without, or perhaps you are lucky to live close to a place where they sell a dried-out version of Rugbrød or you bake it yourself. And let me tell you that baking it yourself is worth every bit of effort you put into it, I promise! Baking Rugbrød is not difficult at all but it takes planning. It’s sometimes difficult to gather all the special ingredients required and hopefully you have the special size bread pan that everyone in Denmark possess. If not, it can be purchased on amazon.com. And for all the special ingredients I use Bob’s Red Mill products because they carry everything I need. Sometimes I can be lucky and got some of them at the local supermarket but I usually have to buy the rest online (once again, thank you amazon).

Making Rugbrød

Making Rugbrød

I would like to note that Danish Rugbrød is different than the German Pumpernickel bread and the two words are often a source of confusion when translating the name  into English as Dark Rye bread. Pumpernickel  is darker in color, stronger in flavor and it is steamed for a long period of time to allow the ingredients to caramelize.

Poke holes into dough to allow steam to escape.Brush with water/oil mixture. Baked Rugbrød. Place warm bread in plastic bags to soften crust.

Poke holes into dough to allow steam to escape.
Brush with water/oil mixture. Baked Rugbrød. Place warm bread in plastic bags to soften crust.

How do you maintain your sourdough starter? If you talk to ten different people you’ll likely get ten different answers. This is how I do it. To continue feeding your sourdough starter add 3 oz (1 1/2 deciliter) Dark Rye flour and 5 oz (1 1/2 deciliter) water to remaining sour dough starter, mix and allow to bubble up before storing in refrigerator. Continue to feed starter once a week while in fridge. As a general rule keep it cold when the sourdough starter is resting and at room temperature when it’s getting ready to be used for baking. Remove starter from refrigerator 24 hours before baking your bread and feed it twice (every 8 hours) at room temperature before using.

Feed your Sour Dough Starter. Keep at room temperature until it bubbles up and then refrigerate.

Feed your Sour Dough Starter. Keep at room temperature until it bubbles up and then refrigerate.

Rye Sour Dough Starter

Ingredients:

2 teaspoons dry active yeast

11 oz. water (3 deciliter)

6 oz. Dark Rye flour (3 deciliter)

Directions:

Day 1: heat water to 110 degrees F and remove from heat. Sprinkle yeast over water, give a quick stir and let sit for 10 minutes. Stir Rye flour into yeast mixture until smooth. Cover bowl loosely with a lid and let sit out on your counter at room temperature.

Day 2: add 2 oz. Rye flour and stir (1 deciliter)

Day 3: stir dough.

Day 4: stir dough.

Day 5: in the morning or evening mix 1/2 of the sour dough starter with the following ingredients.

Rugbrød (makes 1 loaf)

Ingredients:

1/2 of the sour dough starter (approx 7 oz. or 1 1/2 deciliter)

9 3/4 oz. Dark Rye flour (275 gram)

12 oz. Cracked Rye (Bob’s Red Mill) (5 deciliter)

10 1/2 oz. Whole Wheat flour (300 gram)

2 3/8 oz. Flaxseeds (1 deciliter)

24 oz. cold water (7 deciliter)

1 tablespoon molasses

1 1/2 tablespoons sea salt

Directions:

Oil a 13 x 4 x 4 inch bread pan and set aside. Mix all of the ingredients together, stirring to make sure there are no dry pockets left within the dough. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow to rise for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. After baking allow bread to cool in the pan on a baking rack. When bread is still a little warm place in a plastic bag. The condensation inside the bag will help soften the very hard outer crust. Once completely cooled remove the bread from the moist bag, wipe the bag dry before placing the bread back into the bag. The bread is now ready for slicing or freezing. Enjoy!

Sliced Rugbrød

Sliced Rugbrød

This recipe has been submitted to YeastSpotting.

Source: adapted from Camilla Plum

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Lussekatter – Swedish Lucia Buns

Posted in Bread, Christmas, Swedish, tagged , , , , , , , , , , on December 10, 2012 | 3 Comments »

Lussekatter

Lussekatter mark the beginning of the Christmas season in Sweden and is served on December 13th. This day is St. Lucia and it’s a day which brings light into the winter darkness. St. Lucia is celebrated with a parade of girls dressed in white, carrying candles in their hands and the leading girl has a crown of candles on her head. It’s a very beautiful tradition and you can see more of it here.

In Denmark we inherited the St. Lucia tradition but not the Lussekatter, so these buns are new to me and I must say that they are super delicious when served warm right out of the oven. They have a sweet Saffron flavor and the most beautiful golden color. The down-side to the Lussekatter is that they don’t keep well and they really should be eaten the same day they are baked. However, if they feel a little hard by the end of the day you can soften them up by putting them in the microwave for 10 to 15 seconds and they will still be very delicious.

Lussekatter (makes 10 buns)

Ingredients:

100 grams butter (3.5 oz.)

0.75 gram saffron

50 grams fresh yeast or 4 1/2 teaspoons dry active yeast

200 milliliter milk (6.7 oz.)

50 milliliter heavy whipping cream (1.6 oz.)

100 milliliter sugar (3.4 oz.)

1/2 teaspoon salt

1 egg

1/2 kilogram all-purpose flour (17.6 oz.)

1 egg, for egg wash

raisins (20 large)

Directions:

Line two baking sheets with parchment paper and set aside.

Melt butter and set aside.

Place saffron strands in a small dish and add a very small amount of the sugar. With the back of a spoon smash the saffron and sugar to break the saffron strands into smaller pieces. Set aside.

Heat the milk and cream to 110 degrees F (do not exceed 110 degrees). Add the dry yeast and saffron to the warm milk, stir to combine and let sit for 10 minutes.

In the bowl of your mixer fitted with the dough hook, add milk mixture, butter, sugar, salt and egg, start the mixer. Add flour in small increment, continue to mix until dough comes together. Do not over-mix. Transfer dough to a clean bowl, cover with a clean, dry tea-towel and let rise for 45 minutes.

Divide dough into 10 equal portions. I used my scale for this, making sure each dough ball weighed between 80-100 grams. Roll each dough ball into a long rope measuring 9 inches. Fold each rope into a tight backwards “S” figure and place on baking sheet. Press a large raisin into the middle of the swirl in each end of the dough. Cover dough with a clean, dry tea-towel and allow to rise for another 15 minutes. Preheat oven to 390 degrees F (200 degrees C).

Beat 1 egg to make an egg-wash. Press each raisin down half-way into the dough to ensure they don’t get pushed up and out during baking. Brush each bun with the egg wash. Bake for 8-10 minutes. Do not over-bake. Enjoy Lussekatter warm.

Source: adapted from Anne’s Food

This recipe will be submitted to YeastSpotting, a great site filled with Wild Yeast recipes.

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Ymerdrys

Posted in Breakfast, Danish, Dessert, tagged , , , , , , , , on May 7, 2012 | 11 Comments »

Ymerdrys

Ymer is a Danish milk product that was developed in the 1930′s. It’s similar to yogurt and buttermilk and it’s often served as a breakfast, snack or dessert. Unfortunately Ymer cannot be purchased in the US but I find that Greek Yogurt is a great substitute.

Rugbrød (Rye Bread)

Ymerdrys is a topping that is sprinkled on top of the Ymer. It is made from Danish Rugbrød (Rye Bread) and the tart and sweet taste of the bread is a perfect compliment to the slightly sour Ymer. Many years ago I purchased Ymerdrys online but I was very disappointing because it was much too sweet. Then recently I came across homemade Ymerdrys, but could it be as good as what I remember from home? Yes it can! And it is very quick and easy to make :)

Rugbrød (Rye Bread) crumbs

Ymerdrys is definitely one of those foods that I’ll be making on a regular basis. It’s a great source of fiber, a delicious addition to your Ymer or Yogurt and a great way to use up leftover Rugbrød. Now, Ymerdrys from back home did not have freeze dried berries in it, so that is completely optional, but I just wanted a little extra color in it and I had a bag of freeze dried raspberries sitting around waiting to be used up, besides it turned out über good. Also, when you choose your Rugbrød I would recommend choosing one that has some seeds into, it gives a little extra crunch after it’s baked.

Ymerdrys with dried raspberries

Ingredients:

200 gram Rugbrød (7 1/2 oz Dark Rye Bread)

2 tablespoons brown sugar

1/4 to 1/2 cup freeze dried raspberries, optional

Directions:

Preheat oven to 375 degrees F (190 degrees C)

Break Rye Bread into large chunks and place in a food processor. Add brown sugar. Pulse until desired consistency. Place bread onto a baking sheet lined with parchment paper and bake in oven for 10-15 minutes. Watch it closely the last 5 minutes to make sure it doesn’t burn. Allow to cool on baking sheet. Place freeze dried berries into a small plastic bag and crush into small chunks. Add berries to Rye Bread and mix. Enjoy sprinkled over top of your Ymer or Greek Yogurt!

Rugbrød

Source: adapted from Miras Madblog

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Rundstykker – Danish Breakfast Buns

Posted in Bread, Breakfast, Danish, tagged , , , , , , , , , on March 5, 2012 | 24 Comments »

Rundstykker

Rundstykker is a Danish breakfast buns and literally means “round pieces”. They are immensely popular, and dare I say, sold in every single bakery in Denmark. When I was younger and lived at home, my Dad would always get up early on the weekends, jump on his bicycle and ride to the baker to pick up some fresh Rundstykker. We would eat them with jam, cheese, honey or Nutella and they were wonderful.

Rundstykker

Living away from Denmark I only got to eat Rundstykker when I was home visiting. But why not make them myself? It turns out that they are fairly easy to make and the aroma of fresh baked bread on a weekend morning is simply just amazing. I will eat them warm right out of the oven or cooled off, either way, they are delicious and brings back memories of distant weekend mornings at home.

Rundstykker – 12 servings

Ingredients:

25 grams butter (3/4 ounces)

3 deciliter milk (11 ounces)

3.75 teaspoons active dry yeast (= 25 grams cake yeast)

400 grams flour (14 ounces)

1 teaspoon salt

poppy seeds

1 beaten egg for brushing

Directions:

Add butter to a small saucepan and melt over low heat, add milk and heat until between 100-110 degrees F (37 – 43 degrees C). Sprinkle the active dry yeast over the warm milk and let sit for 10 minutes.

Mix together flour and salt in a bowl. Pour milk/yeast mixture into the bowl of stand mixer fitted with the hook attachment. Starting on low, add the flour in increments. (If dough is still sticky after all the flour has been added, you can add a little extra flour until dough is no longer sticky). When all flour has been added, mix on medium speed for 10 minutes. (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand). Place dough in a bowl and cover with clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes.

Line two baking sheets with parchment paper and set aside. Pour dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Then divide each of these portions into 4 equal parts for a grand total of 12 small pieces. Roll each piece of dough into a small dough ball, place 6 dough balls on each baking sheet. Cover each baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30 minutes.

Preheat oven to 440 degrees F (230 degrees C). After the dough balls have finished rising, brush with beaten egg and sprinkle with poppy seeds. For additional decoration, using a sharp knife, cut a slit in the top of each dough ball. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping. Enjoy!

This post has been submitted to YeastSpotting.

Source: adapted from Kvalimad.dk

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Øllebrød med Æggesnaps – Rye Porridge with Creamed Egg topping

Posted in Bread, Breakfast, Danish, tagged , , , , , , , on September 5, 2011 | 8 Comments »

Øllebrød med Æggesnaps

Øllebrød, an almost forgotten old Danish dish? I have not had Øllebrød since I was a child and it’s a dish that I remember being served on a cold winter morning and a dish that I absolutely love. I think we may also have had it for dinner on rare occasions. It’s a dish that is great for using up the leftover end-pieces of Rye bread, but of course it doesn’t have to be leftover bread. It is high in fiber, low in fat and it has a slightly tart taste. It’s a solid meal which leaves you with a sensation of fullness and you often see it feed to babies. Ideally you want to use Rye bread without kernels but all I could find was Whole Rye bread, so in that case you simply just press the Rye Porridge (Øllebrød) through a sieve to remove the kernels. As for the topping used with this dish, it can range from milk, cream, whipped cream (flødeskum) to creamed egg topping (æggesnaps). My mother either served it with æggesnaps or milk.

Øllebrød and Æggesnaps

Now for the æggesnaps you are supposed to use pasteurized egg yolks, however, the stores around here only sell pasteurized egg whites and egg beaters. You CAN make æggesnaps with egg beaters BUT I feel weird about it because there are egg whites in egg beaters. I tried it out and the taste is different from a real egg yolk, more perfumed if that makes any sense. Why don’t they sell pasteurized egg yolks? If anyone out there has more information on pasteurized egg yolks, please let me know. Anyway, I decided to live dangerously for this one and I used a real egg yolk. I know, you’re not suppose to do that….but I did and it was fabulous. Do as I say, not as I do :)

Ingredients:

Øllebrød (Rye Porridge):

4 slices Rye bread, broken into pieces

cold water to cover

2 tbsp sugar

Æggesnaps (Creamed Egg):

1 egg yolk (pasteurized)

2 tbsp sugar

Directions:

To make Rye Porridge:

Break Rye bread into pieces, place in a bowl and add cold water just until covered. Cover with plastic wrap and let soak in refrigerator anywhere from 1 hour till overnight.

Pour rye bread and water into a cooking pot, simmer, stirring occasionally, until it starts to thicken. Remove from pot and place in a blender or food processor. Blend until smooth. Note: if you’re using Whole Rye bread you’ll need to strain it through a sieve to remove the kernels that don’t break down. Place back into pot and keep warm until ready to serve. If the porridge gets too thick, simply just add a small amount of water.

To make Creamed Egg topping:

Whip together egg yolk (pasteurized) and sugar until it’s thick and pale yellow (1-2 minutes). Serve Egg topping on top of warm Porridge. Enjoy.

Source: My mother Åse

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Irish Soda Bread

Posted in Bread, tagged , , , , on June 3, 2010 | 5 Comments »

Irish Soda Bread

Whenever I go to a certain grocery store they sometimes have samples of Irish Soda Bread, and if it is my lucky day, I’ll be making a couple of passes by the baked goods section for a taste. So I have been eyeballing this Irish Soda Bread recipe for quite some time and I finally decided “this is it, today is the day” to make THE BREAD. The bread is delicious and so easy to make. It does feel a little odd that the dough is so wet but it cooked up perfectly. To me this bread is a little more like a cake. It is slightly sweet with a hint of orange flavor. I couldn’t find currants so I used dried cherries instead and that worked out great. Try it, you’ll like it.

Mixing it up

This is a very wet and soft dough

Ingredients:

4 cups all-purpose flour, plus extra for currants

4 tbsp sugar

1 tsp baking powder

1 1/2 tsp kosher salt

4 tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 tsp grated orange zest

1 cup dried currants or dried cherries

Directions:

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electrical mixer fitted with the paddle attachment. Add the butter and mix on low-speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low-speed, slowly add the buttermilk mixture to the flour. Combine the currants (or cherries) with 1 tbsp flour and mix into the dough. The dough will be very wet.

Dump the dough onto a well-floured surface and knead it a few times into a loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake 45 to 55 minutes, or until a toothpick comes out clean. When you tap on the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Irish Soda Bread with dried Cherries

Source: Barefoot Contessa at Home

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