Have fun making bread

If you like making bread, there are certain ingredients you should always have in your kitchen. Yeast, a few types of flour and Dansukker Bread Baking Syrup are a good start. Are you curious to try making your own sourdough bread? It’s quite easy to do. Bread made with sourdough is extra nutritious and keeps very well – and the variations are endless.

Coarse rye rolls

Ingredients

1 litre lukewarm water

100 g fresh yeast

4 dl oat bran

2 dl spelt flakes

4 dl coarse-grained rye flour

1 dl linseeds

75 g liquid margarine

1 tsp salt

3/4-1 dl Bread Baking Syrup

1 tbsp aniseed and fennel seeds (optional)

About 18 dl rye flour/wheat flour mix

Crumble the yeast into a mixing bowl, add the water and stir until the yeast dissolves.

Mix in the oat bran, spelt flakes, rye flour, linseeds, margarine, salt, syrup and spices. Work in the flour gradually until the dough no longer sticks to the sides of the bowl. Cover with a tea towel and leave to rise for 45 minutes.

Place the dough on a floured worktop and knead until smooth and elastic. Divide into 2 parts and shape each part into lengths. Cut each length into 25 pieces and roll them into balls. Leave to rise for 30 minutes. Set the oven temperature to 225°C.

Bake in the centre of the oven for about 12 minutes, until the rolls are golden. Leave to cool on a rack under a tea towel.

Spiced loaf

2 loaves

Ingredients

50 g yeast
5 dl lukewarm water
1/2 dl Dansukker Fibrex
125 g quark or low-fat fromage frais
1 tsp salt
1/2 dl Dansukker Bread Baking Syrup
½ dl Dansukker Brown Sugar Dry
1 apple (about 100 g)
1 dl dried cranberries (50 g)
1 tsp aniseed
1 tsp fennel seeds
1 litre rye flour/wheat flour mix
Approx. 5 dl plain flour

Crumble the yeast into a bowl. Add the water and Fibrex and stir until the yeast dissolves. Add the quark/fromage frais, salt, syrup and brown sugar. Peel and grate the apple. Add the grated apple, cranberries and spices. Gradually work in the rye flour, followed by the plain flour, until the dough comes away from the sides of the bowl. Put the dough on a floured worktop and knead until smooth. Divide the dough into two equal pieces and shape each piece into a loaf. Place the loaves on a parchment-lined baking sheet and leave to rise for 45 minutes. Bake in the lower part of the oven at 200°C for about 30 minutes. Brush the freshly baked loaves with cold water. Leave to cool on a wire rack covered with a tea towel. The loaves can be frozen.

Scones with cheese and ham

Ingredients

6 dl plain flour
1 dl oat bran
1 tbsp baking powder
1 tsp salt
1 tbsp Dansukker Bread Baking Syrup
50 g liquid margarine
1 dl water
2 eggs
3 dl sour cream
150 g cheese, diced
100 g smoked ham, diced
100 g sweetcorn kernels
25 g jalapeño cheese, diced

Combine all the ingredients to make a sticky dough. Put the dough in greased muffin tins, greased ramequins or paper cases. Bake in the centre of the oven at 200°C for about 20 minutes. Serve freshly baked.

Sourdough

Ingredients

1 1/2 dl water
200 g rye flour or wheat flour (plain flour)
100 g raw grated apple

Warm the water to 35°C. Mix the flour and apple into the water. Pour the mixture into a 2 litre glass jar with a lid. Store the jar at 26-30°C for three days, for instance in the oven with the heat turned off. Stir the mixture once a day.

On day four, scrape the sourdough mixture out of the jar into a large mixing bowl. Add 200 g flour and 2 dl water warmed to 35°C. Stir thoroughly and leave to stand for another 24 hours at 26-30°C. On day five, the sourdough is ready. Store it in the refrigerator. It will keep for a week in the refrigerator. After that time, it needs to be fed with 1 dl water and 200 g flour. Wheat sourdough is used to make white bread, while rye sourdough is used to make dark bread.

Walnut loaf

2 loaves

Ingredients

In the evening:
100 g rye sourdough
3 dl water
3 dl strong bread flour

500 g peeled, grated apple
1 dl Dansukker Dark Muscovado Sugar

200 ml crushed rye
3 dl boiling water

In the morning:
Sourdough, apple mixture and soaked crushed rye
7 dl strong bread flour
2 dl rye flour
2 dl buckwheat flakes
2 dl sunflower seeds
200 g walnuts
1 dl linseeds
1 tbsp aniseed and fennel seeds
3 tsp salt

Mix the sourdough and water in a bowl and stir in the flour. Cover with a lid or clingfilm. Leave to stand at about 25°C overnight, for instance in the oven with the heat turned off. Mix the grated apple with the Muscovado sugar and place in the refrigerator. Put the crushed rye in a bowl, cover with boiling water and leave to soak. In the morning, combine the sourdough, apple mixture and crushed rye mixture in a large bowl. Add the remaining ingredients and mix thoroughly. Cover with clingfilm and leave to rise until doubled in size (2-3 hours). Divide the dough between two greased rectangular bread tins measuring 2 litres each. Sprinkle the loaves with a little rye flour. Leave to stand for 1 hour. Put the loaves in the lower part of the oven at 250°C. Reduce the temperature to 200°C and continue baking until the bread has an internal temperature of 98°C. The bread will take about 1 hour to bake. If the internal temperature is lower, the bread will b