Simple Danish Bread. Rye bread or Rugbrød as it is called in Danish, is a type of bread which is packed with different seeds, grains and cracked rye and is therefore a very healthy alternative to regular white bread. It is actually pretty easy to make a homemade rye bread - it only requires some patience. Making the dough: Combine the cake and bread flour and sift it.

Fold over the edges of the dough and fold in thirds starting from the side close to you. Nordic Dessert » Danish Pastry Dough (The Base Recipe). This version calls for a yeasty beer. You can have Simple Danish Bread using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Simple Danish Bread

Prepare of Bread dough:.
You need 150 grams of Bread (strong) flour.
You need 50 grams of Cake flour.
Prepare 30 grams of Sugar.
Prepare 20 grams of Butter.
It's 1 of Egg (mixed with milk).
Prepare 120 grams of Milk, plus the egg listed above.
You need 1 tsp of Dry yeast.
Prepare of Kneading butter:.
Prepare 70 grams of Butter.
You need 5 grams of Cake flour.

Danish children enjoy sweeter preparations of the chewy bread, either slathered with butter and piled high with shaved chocolate or simmered with beer and spices for a tangy breakfast porridge. In a small saucepan over medium heat, combine the milk, sugar and salt. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter.

Simple Danish Bread step by step

Making the dough: Combine the cake and bread flour and sift it. Place the bread dough ingredients in a plastic bag, and knead for about 10 minutes. Please knead it well..
Spread it out to about 2 cm thick. Fold leaving a little extra plastic at the opening. Allow to rise at 40°C for 40 minutes using your oven's bread-rising function. (Please check your household oven)..
Kneading butter: Knead the room temperature butter and flour together evenly inside a plastic bag. Spread it into a block 22 cm wide by 20 cm long. Chill in the fridge..
The first rise is finished. Press down to release the gas. After a bit of gas has been released, seal the bag again, and let sit in the fridge for 25 minutes..
Spread out the bread dough wider than the butter. Place the butter in the center, and fold both sides of the dough to the center like in the photo. Stick the dough together in the center..
After covering the butter, flip the dough sideways. Spread it out vertically, and fold it into thirds this time. (Refer to the photo on the right)..
Fold it into thirds..
Fold it in half once again, and fold it two like shown in the photo. Wrap in plastic wrap, and let sit in the fridge for 20 minutes..
Use a rolling pin to stretch it out like in the photo. Cut notches so that it has three strips..
When braiding, adjust the sizes so that they match..
Second rise: Let the dough rise the second time using the oven's bread-rising function at 40°C for 25 minutes, and bake at 200°C for 10 minutes covered with aluminum foil to prevent burning. Or bake it at 170°C for 20 minutes..

The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded with a layer of butter to form multiple layers. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap. Rugbrød simply means "rye bread" in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds.