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Hvedebrød aka Franskbrød

Hvedebrød aka Franskbrød

When my parents learned that I was going to move all the way to America, my mother gave me this wonderful baking book. This book has so many wonderful recipes in it and I have read the book from cover to cover many times. But imaging that in the past 27 years I have been living in this country, I have never actually baked a recipe from it…until today 🙂 The excuses as to why not, are many but the main one has always been conversions. Well by now I am finally comfortable with metric to US conversions and so I picked up this great book once again and decided that the time had finally arrived.

Lademanns Brødbagebog - a gift from my mother

Lademanns Brødbagebog – a gift from my mother

I wanted to pick something very familiar that I grew up with and Hvedebrød, aka Franskbrød as we called it, was always my favorite. I know that this bread is probably very outdated since today’s popular breads tend to be very healthy and loaded with seeds and different types of whole flour but this Franskbrød still holds a special spot in my heart ♥

Hvedebrød aka Franskbrød

Hvedebrød aka Franskbrød

Ingredients:

1/2 liter water (5 deciliter or 17 fluid ounces)

2 1/4 teaspoons active dry yeast (or 25 gram cake/fresh yeast)

1 teaspoon sugar

2 teaspoon salt

750 gram all-purpose flour (25.5 ounces)

Directions:

Heat water to 100-110 degrees F (37-43 degrees C). Sprinkle active dry yeast over warm water and give a quick stir, let sit for 10 minutes. Pour water/yeast mixture into mixing bowl, add sugar and salt. With the mixer on medium-low add flour in small increments, you may end up holding back a little of the flour . Mix until dough starts to let go from the sides of the bowl. Place dough into a clean bowl sprinkled with a little flour and cover with a clean, dry tea-towel. Place in a warm location and let rise until double in size, approx 45-55 minutes.

Spray a 9 x 5 x 3 inch baking pan with baking spray and dust pan with flour, set aside. Sprinkle work surface with a little flour and give dough a quick knead to deflate. Shape dough into a log and place into prepared baking pan. Cover with tea-towel, place in a warm location and let rise for another 20 minutes.

Preheat oven to 390 degrees F (200 degrees C). Fill an oven-proof bowl with hot water and place in oven on the lowest rack.

If desired, once the dough has risen, cut slits into dough with razor blade or a very sharp knife. Brush top of dough with a little milk or water. Place dough on the middle rack in oven and bake for 35-40 minutes. Bread is always best when eaten fresh but is also very good 1 or 2 days old and toasted. Enjoy!

Source: Lademanns Brødbagebog

This post has been submitted to YeastSpotting

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Brunkager

Here is another Cookie which I grew up with. You can buy a version of this in some grocery store, but why on earth do that, when you can fill your house with an intense aroma of cinnamon, cloves and ginger. The Brunkage cookie is crunchy and crisp and to me it’s filled with childhood Christmas memories from a long, long time ago….well, not that long ago 🙂

I’ve been searching for a Brunkage recipe which uses ingredients that I have relative easy access to. Again, there are numerous different ways to make this cookie. This recipe is really straight forward as far as ingredients go, it is easy and quick to make and the cookies are very flavorful. As far as the syrup goes, I did use a Danish dark syrup (mørk sirup, in Danish). However, I did some inquiring about a substitute syrup and the response I got was that Maple syrup will work just fine. So although I have not tried it myself, it should be no problem using Maple syrup. I hope you enjoy this cookies as much as I do!

Brunkage thickness

Ingredients:

200 grams butter (7 ounces), at room temperature

200 grams sugar (7 ounces)

1 deciliter syrup (0.4 cup) (100 milliliter)

1 teaspoon ground ginger

3 teaspoons ground cinnamon

2 teaspoons ground cloves

325 – 350 grams flour (11.4 – 12.3 ounces)

1 teaspoon baking soda

a pinch of salt

100 – 125 grams blanched sliced almonds (3.5 – 4.4 ounces)

Directions:

In the bowl of an stand-up mixer fitted with the paddle attachment or electrical mixer add butter and sugar and beat until smooth. Add syrup, ginger, cinnamon and cloves, mix until combined. Holding back a small amount of flour for kneading the dough, add the majority of the flour and all of the baking soda, salt and almonds. Mix until combined, careful not to over-mix. Turn dough out onto working surface and using the remaining flour, knead the dough briefly until smooth.  Divide dough into two equal portions and form  two logs 5 centimeters in thickness. Wrap each log in plastic wrap and place in a zip lock bag. Let dough rest in refrigerator overnight.

Preheat oven to 176 degrees C (350 degrees F) and line baking sheets with parchment paper. Slice dough into approximately 4-5 mm (0.2 inch) thick slices and bake in the middle of oven for 9-12 minutes. Cool on baking sheet for 2-3 minutes before moving to cooling rack. Store cookies in a cookie tin with a tight-fitting lid. Glædelig Jul and Merry Christmas 🙂

Mørk Sirup

Source: Kirsten Hüttemeier via Connie Lauridsen Childs

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Dark Chocolate S’mores Pie

I came across a big secret the other day. It’s called The Secret Recipe Club and here is how it works. It’s a club created by Amanda from Amanda’s Cooking which you can join. Every month you are assigned a participating food blog which you then secretly visit and choose one of their recipes to make/bake and blog about. Someone is then in turn assigned to your blog and makes one of your recipes and so on. On reveal day everyone post their recipes at the same time and the secret is out of the bag, I thought this sounds like a lot of fun.

My Secret blog turned out to be a very lovely food blog named Alli-n-son and it’s run by Allison who is the busy momma of two very cute little boys. Allison’s blog is filled with lots of delicious food and desserts. After much going back and forth trying to decide on what to make, I finally decided on Alli’s tempting Dark Chocolate S’mores Pie.

This S’mores Pie quickly became a bit of a hot topic around our house because I wanted to make it with a meringue topping instead of the traditional marshmallows, and so you see, technically it is no longer a S’mores Pie. This is true! Meringue is made with sugar and egg whites while marshmallows are made with sugar, corn syrup and gelatin. Not the same thing I admit, but both white, soft and fluffy 🙂 so therefore in my mind an acceptable substitute. I had to take the topic to my work for other opinions and imagine they all sided with my husband 😦 But as we all know, “you can always tell a Dane, but you can’t tell em much”. Yes that’s right, the stubborn Dane came out in me and so it is a S’mores Pie with Meringue topping.

Dark Chocolate S’mores Pie with Meringue Topping

The pie came out much better than expected. Originally I made this pie with cinnamon graham crackers which was too sweet, so I would recommend using regular graham crackers. Also, with the Meringue topping, the pie is best the same day it’s made. Other than that, wonderful pie and a lot of fun to make.

Ingredients:

For the crust:

1 1/3 cup graham cracker crumbs (123 g or 4.3 oz)

1/4 cup granulated sugar (55 g or 1.9 oz)

4 tablespoons butter, melted (56 g or 1.9 oz)

For the filling:

4 egg yolks

1 cup granulated sugar (220 g 7.7 oz)

1/4 cup cornstarch (33 g or 1.1 oz)

6 tablespoons cocoa powder

a pinch of sea salt

3 cups skim milk (710 ml or 24 fl oz)

2 tablespoons unsalted butter, at room temperature (28 g or 1 oz)

2 teaspoons pure vanilla extract

For the topping:

4 large egg whites

1/2 cup plus 2 tablespoons granulated sugar (130 g or 4.6 oz)

1/2 teaspoon cream of tartar

Directions:

To make the crust:

Preheat oven to 375 degrees F (190 degrees C)

Place graham crackers in a food processor or blender and process until you have a fine crumb. Place cracker crumbs, sugar and melted butter in a small bowl and stir to combine. Place crumb mixture in a 9 inch baking dish and gently press crumbs out and up the sides of the pie dish. Bake in oven for 8-10 minutes or until golden. Set aside to cool. Shut oven off but keep oven door closed to preserve the heat for later use.

To make the filling:

In a medium bowl using an electrical mixer, beat egg yolks to combine and set aside. In a medium sauce pan combine sugar, cornstarch, cocoa powder, salt and milk. Whisk vigorously to combine at first, then set heat to medium and bring mixture to a simmer stirring frequently. Allow to simmer for 1 minute, remove from heat.

While beating the egg yolks, slowly add 1 1/2 cups of the chocolate mixture to the egg yolks. Then pour the beaten egg mixture back into the sauce pan with the remaining chocolate mixture, return to the stove and over medium heat bring mixture back up to a simmer. Allow to continue to simmer for 1 minute, stirring constantly. Remove from heat, add butter and vanilla, stir to combine. Pour pudding mixture into baked pie crust and set aside, the pudding filling will continue to set.

To make the topping:

Separate the egg whites from the yolks and place the egg whites in a clean, dry bowl of your electrical mixer. Using the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Meringue should still have a glossy appearance.

Preheat oven to 350 degrees F (176 degrees C)

Spread meringue over the pie filling or fill meringue into a piping bag fitted with a decorating tip and pipe meringue onto the pie filling, starting in the center working your way out to the edge of pie. Return the pie to the oven and bake for 10 to 15 minutes or until peaks are golden brown.

Place on wire rack and allow to cool. Serve and enjoy same day!

Source: crust and filling adapted from Alli-n-son, meringue is from Joyofbaking

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