Rye Bread
Day 1: Making the rye starter
Ingredients: 100mL water
100g rye flour
Mix the water and flour in a bowl. Cover and set aside in a location that's at room temperature and out of the sun. Wait 24 hours. Stir briefly every 3-4 hours.
Day 2-3: Feeding the rye starter
Ingredients: 50mL water
50g rye flour
There should be small bubbles in the starter mixture. Discard half of the starter and add water and flour. Cover and return to its place for another 24 hours. Stir briefly 3 times a day. Repeat for Day 3.
Day 4: Starting the bread
Ingredients: 200g rye starter
300g lukewarm water
300g rye flour
10g salt
Mix rye starter with water until fully dissolved. Then, add flour and salt. Mix thoroughly until the dough is sticky. Cover and let sit for 24 hours at room temperature.
Day 5: Making the loaf
Ingredients: 100g rye flour
Separate out 400g of dough. Discard the rest. Knead the dough on a well floured surface. It will start out very sticky, but eventually come together into a firm dough. Form into a loaf. Prick the top of the loaf with a clean needle a finger's width into the dough. Repeat along the length of the loaf. Transfer loaf onto a bread paddle and place in bread oven. Cook for 30-35 minutes. Remove bread and place on a rack to cool.
Sourdough Bread
Day 1: Making the sourdough starter
Ingredients: 100mL water
100g wheat flour
Mix the water and flour in a bowl. Cover and set aside in a location that's at room temperature and out of the sun. Wait 24 hours. Stir briefly every 3-4 hours.
Day 2-7: Feeding the sourdough starter
Ingredients: 50mL water
50g wheat flour
There should be small bubbles in the starter mixture. Discard half of the starter and add water and flour. Cover and return to its place for another 24 hours. Stir briefly 3 times a day. Repeat for one week.
Day 8: Starting the dough
Ingredients: 100g sourdough starter
150mL lukewarm water
200g bread flour
10g salt
Mix the starter and water together in a bowl until the starter is dissolved. Add the flour and salt and mix until the dough is smooth and runny. Cover the bowl and let rest for 24 hours in a room temperature location. After three hours, pull a portion of the dough upwards and fold it back over itself. Rotate the bowl in a quarter turn and let sit for one hour. Repeat until the dough has been folded four times.
Day 9: Making the loaf
Place the dough on a lightly floured surface and cut in half to make two loaves. Move to the dough to an unfloured surface and gently pull and fold the dough towards the center rotating the dough a quarter turn after each fold. Repeat until you have come full circle, then flip the dough over and repeat pulling and folding. Shape the dough into a circular loaf by rotating it in quarter turns. Repeat until satisfied with the shape. Repeat with the other loaf. Set both loaves aside for 1-2 hours for the second rise. Before baking, take a sharp knife and lightly score the loaves in an X-shape. Place both loaves on a bread paddle. Spray cold water into the bread oven for steam, then place both loaves on the baking stone. Bake for 30-35 minutes until the crust is crispy and golden brown. Remove from the oven and let cool on a rack.
Bread Rolls
Day 1: Making the dough
Ingredients: 20g beer yeast
300mL lukewarm water
150g rye flour
Mix yeast with water in a bowl until dissolved. Stir in flour until well-mixed. Cover and set aside for 24 hours at room temperature.
Day 2: Making the rolls
Ingredients: 75g melted butter
300mL lukewarm water
10g beer yeast
700g wheat or rye flour
10g salt
2 egg yolks
poppy seeds
Mix butter and water with the dough. Slowly add in yeast. In a separate bowl, mix together flour and salt. Then, mix into the yeast mixture stirring steadily until the dough is smooth. Cover and set aside at room temperature for two hours. Afterwards, place the dough on a lightly floured surface and cut into twenty pieces. Form each piece into a round ball and set aside on a tray. Cover the tray and let rise for another 30 minutes. Brush the tops of the rolls with beaten egg yolks, then roll in a bowl of poppy seeds. Place the rolls onto a bread paddle, spray the oven with cold water for steam, and transfer the rolls to the baking stone. Let bake for 20 minutes. Remove and let cool on a rack.
Sun Bread
Ingredients: 7g beer yeast
40g sugar
6g salt
360g wheat flour
45g potato flour
70g potato water
170g lukewarm water
45g butter, softened
Mix ingredients and knead dough until it is smooth and soft. Continue kneading until the dough has a supple springy quality. Place the dough in a bowl and cover. Set aside at room temperature for 1-2 hours until doubled in size. Divide the dough into twelve pieces. Cut a quarter off of each piece. This will be used to form the sun. Shape the larger piece of dough into a round ball. With the smaller piece, roll it out and cut into a sun shape. Lightly score the top of the roll and the bottom of the sun. Rub a small amount of water over the bottom of the sun and stick to the roll. Repeat for the remaining rolls. Place the rolls in a sun bread pan. Set aside and let sit for 30 minutes. Place pan in the oven for 20 minutes until the top is lightly browned. Remove the pan and take out each roll to cool on a rack.
Marzipan Cake
Ingredients: 600g almonds
200g fine beet sugar
3 egg whites
100g powdered beet sugar
50mL water
Put the almonds in a bowl and pour boiling water until just covered. Wait ten minutes. Peel the skin off the almonds. Grind 500g of almonds into a coarse paste in a large bowl. Add in powdered beet sugar and grind into a finer paste. Add in water and continue grinding until the water is thoroughly mixed. Remove from bowl and set aside. Finely grind the remaining almonds and fine beet sugar. Add in egg whites and grind until the mixture is smooth. Blend in marzipan. Transfer to another bowl, cover, and set aside in a cool place overnight. Roll out the marzipan mixture and cut into 24 small rectangular cakes. Line the baking sheet with parchment, and place the small cakes on the sheet. Cook in the oven for 15 minutes. Remove and let cool on a rack.
Crepe Cake
Ingredients: 4 eggs
200mL buttermilk
400g wheat flour
30g fine beet sugar
3g salt
30g grated lemon zest
300mL lager
200mL milk
butter
1 jar fruit jam
Beat the eggs in a large bowl. Add buttermilk and continue beating. Mix flour, sugar, and salt in a separate bowl, then sift into the egg mixture. Add lemon zest. Beat until smooth. Pour in lager and milk. Stir until well mixed. Cover and set aside for 30 minutes. Melt butter into a frying pan. Using a ladle, pour batter into the frying and gently tilt the pan in a circular motion to form a large crepe. Cook until the batter appears slightly dull, may only take a few seconds. Flip and cook the other side. Remove the crepe onto a warm plate. Use the remaining batter to make more crepes and stack them on the plate. Once all the crepes have been cooked, restack them with a liberal amount of jam between each crepe. Drizzle honey or creme over the top for decoration.
Poppy Seed Braids
Ingredients: 150g almonds
30g powdered beet sugar
2 egg
100g poppy seeds
25g beer yeast
3g salt
15g fine beet sugar
325g fine flour
300g cold butter, cut into thin slices
200mL lukewarm water
To make the dough: In a bowl, combine yeast and 150mL water. Stir until dissolved. Mix in one egg, salt, and sugar. Stir in the flour, then knead the dough into an even mixture. Cover and set aside for 15 minutes in a cool location. Roll the dough onto a lightly floured surface. Shape into a large square. Arrange thin slices of butter into a square in the center of the dough at an angle to the corners of the dough square. Fold the dough so that it completely encases the butter. Roll out the dough again into a rectangle. Fold the dough into thirds lengthwise, one third over the other. Move to a tray and let rest in a cool area for 15 minutes. Repeat this at least three more times, letting the dough rest for 15 minutes in between folding. Roll out the dough into a rectangle and fold into thirds lengthwise.
To make the filling: Grind almonds into a paste. Add powdered beet sugar and continue grinding. Add in 50mL of water and grind a final time until the mixture is smooth. Remove from the bowl and knead on a surface lightly dusted with powdered sugar.
To make the rest: Roll out the dough into a 2:1 ratio rectangle. Spread the filling out over one half, then fold the plain half over the filling. Gently press the edges together to form a seam. Beat one egg and brush the egg over the dough. Coat the dough in poppy seeds. Cut the pastry into long thin strips in multiples of three. Arrange by lining up three strips and folding them over each other into a braid pattern. Pinch both ends so that the three pieces are firmly connected. Repeat for the rest of the braids. Bake in the oven for 15 minutes until golden brown. Remove and let cool on a rack.
Fruit Buns
Ingredients: 400mL milk
50g beer yeast
200g melted butter
200g sour cream
500g assorted dried fruit
1kg fine flour
5g salt
200g fine beet sugar
1 egg
In a bowl, mix yeast and milk. Stir in butter and sour cream, then add the dried fruit. In another bowl, mix together 1 kg flour, salt, and sugar. Then stir the flour mixture into the yeast mixture. Remove the dough from the bowl and knead in the remaining flour until it forms a smooth dough. Return to the bowl, cover, and set aside for two hours in a room temperature location. Remove the dough from the bowl onto a floured surface and cut into 24 pieces. Shape each piece into a sphere. Line a baking sheet with parchment. Place the buns onto the parchment, cover, and set aside for 30 minutes. Brush the top of the buns with egg, then bake in an oven for 20-25 minutes. Remove and let cool on a rack.
I really like this article :D Especially a giant fan of the rye bread and the frøsnapper (poppy seed braid) all the danish bread :0