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.

Below you will find recipes for Fruit bread, Coarse rye rolls, Spiced loaf, Scones with cheese and ham, Sourdough, Walnut loaf, Crispbread, Spelt cakes, All in a huddle loaf and Rye rolls with raisins.


Fruit bread

Fruit bread

about 10 portions
Ingredients

6 dl plain flour
4 dl porridge oats
1 dl coarse rye flour
1 tbsp baking powder
1 tbsp bread spices, e.g. cumin
1 1/2 dl dried cranberries
1 1/2 dl dried apricots in small cubes
2 dl pine nuts
2 dl sunflower seeds
1 dl linseed
1 litre cultured buttermilk
3/4 dl Dansukker Dark Syrup
1/2 dl rapeseed oil 


Mix all the dry ingredients together in a bowl. Add the cultured buttermilk, syrup and oil and mix well. Divide the dough between to greased rectangular baking tins. Bake in the centre of the oven at 175 °C for about 1 hour.

The recipe was made by

Dansukker

Coarse rye rolls

Coarse rye rolls

50 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.

The recipe was made by

Dansukker

Spiced loaf

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
1/2 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.

The recipe was made by

Dansukker

Scones with cheese and ham

Scones with cheese and ham

makes about 10
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.

The recipe was made by

Dansukker

Sourdough

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.

The recipe was made by

Dansukker

Walnut loaf

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

Recipe for sourdough can be found here


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 be soggy. Turn the loaves out of the tins and leave on a wire rack to cool.

The recipe was made by

Dansukker

Crispbread

Crispbread

10-12 rounds
Ingredients

100 g sourdough
2 dl lukewarm water
3 tbsp Dansukker Bread Baking Syrup
1 tsp salt
1-2 tsp aniseed and fennel seeds
2 dl wheat bran
2 dl coarse-grained rye flour
4 dl plain flour

1 dl sesame seeds
1 dl linseeds

Recipe for sourdough can be found here


Put the sourdough in a mixing bowl and add the water. Mix in the syrup, salt, aniseed and fennel seeds and bran. Add the rye and wheat flour (plain flour) and knead the dough thoroughly. Cover the bowl and leave to rise for 2 hours. Put a baking tray in the centre of the oven and set the oven temperature to 250 °C. Put the dough on a floured worktop and roll it into a length, then divide the length into pieces. Roll each piece out into a flat round using a knobbed lefse rolling pin. Sprinkle with sesame seeds and linseeds and press them into the surface of the dough with the rolling pin. Lift each round onto a sheet of baking parchment then place the parchment on the hot tray in the oven. Bake for about 5 minutes. Leave to cool on a wire rack. Store the crispbreads in a dry place. The seeds are optional.

The recipe was made by

Dansukker

Spelt cakes

Spelt cakes

makes 20
Ingredients

50 g yeast
6 dl lukewarm water
2 tbsp Dansukker Bread Baking Syrup
2 tsp salt
3 tbsp oil
1 tsp ground cumin
2 dl spelt flakes
1/2 dl linseeds
2 dl Manitoba flour
12 dl sieved spelt flour


Crumble the yeast into a bowl. Add the water and stir until the yeast has dissolved. Stir in the syrup, salt, oil, cumin, spelt flakes and seeds. Work in the flour. The dough will be fairly loose. Pour it onto a floured worktop and flatten into a round about 2 cm thick. Sprinkle the dough with flour and cover with a tea towel. Leave to rise for 1 hour. Set the oven temperature to 250 °C. Cut the round of dough into segments and place them on a parchment-lined baking sheet. Bake in the centre of the oven for about 15 minutes. Leave to cool on a wire rack.

The recipe was made by

Dansukker

All in a huddle loaf

All in a huddle loaf

2 loaves
Ingredients

2 dl wholemeal flour
7 ml rye flour/wheat flour mix
1 dl porridge oats
1/2 dl Dansukker Fibrex
1 dl sunflower seeds
1 tbsp aniseed and fennel seeds (optional)
1 tsp salt
4 tsp bicarbonate of soda
1 l sour milk
3/4 dl Dansukker Bread Baking Syrup


Combine all the dry ingredients in a bowl. Add the sour milk and syrup and mix thoroughly. Divide the mixture between two greased rectangular bread tins. Bake in the centre of the oven at 200 °C for about 1 hour.

Variations
Add 3 dl grated carrot or beetroot or
2 dl dried cranberries or
grated zest of 1 orange

The recipe was made by

Dansukker

Rye rolls with raisins

Rye rolls with raisins

24 rolls
Ingredients

50 g yeast
6 dl milk
1/2 dl Dansukker Fibrex
3/4 dl Dansukker Bread Baking Syrup
2 tsp salt
1 tsp ground aniseed
6 dl fine rye flour
1 dl raisins
About 8 dl rye flour/wheat flour mix


Crumble the yeast into a bowl. Warm the milk to 37 °C. Pour the milk over the yeast and stir until the yeast has dissolved. Add the fibrex, syrup, salt and aniseed. Stir in the rye flour and raisins. Work in the rye flour/wheat flour mix gradually until the dough comes away from the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Put the dough on a floured worktop and knead until smooth. Divide the dough into two parts and roll them into lengths. Cut each length into 12 pieces. Shape the pieces into oval rolls. Cover with a tea towel and leave to rise for 30 minutes. Bake in the centre of the oven at 250 °C for approx. 8 minutes.

The recipe was made by

Dansukker