Beyond3D Forum

Grall · 18-Jun-2012, 20:36

It's really quite delicious methinks. For those who aren't familiar with this type of bread, it's a bit like German pumpernickel, with large whole grains, but not nearly as compact. It still has the fluffyness of flour-baked breads. And, it tastes great when made with sourdough as a base rather than yeast. If bought from a proper bakery, you get this awesome hard outer shell, and then the bread is all soft and moist inside, oooohhh.... *swoon!*

Right now, I settled for store-bought, pre-sliced bread, made by bread (and candy) giant Fazer. A Finnish company, as it happens.

It's really a rather good bread actually, for being industry-baked. Often breads today are mostly air, due to the turbo yeast strains used and baking methods etc, but this is actually fairly substantial while still having a high degree of moisty fluffy goodness to it, due to being made with sourdough I want to think. I greatly enjoyed it with matured Präst cheese sliced on top. I would have gone with Svecia instead, but the store didn't have any. This cheese was quite delicious anyway, but also fairly hard to slice due to its brittleness.

Mariner · 18-Jun-2012, 22:28

Get baking yourself. Once you've got the knack, baking sourdough bread is a doddle - you just have to plan ahead, somewhat.

That reminds me, I'd better feed and stir my sourdough starter which has been sitting in the fridge untouched for a couple of weeks!

Grall · 19-Jun-2012, 03:55

My kitchen is REALLY small... There's basically no working surface for baking bread I'm afraid. I've made pies and cookies and stuff, but kneading and rolling and stuff... No, it wouldn't work. Besides, I'm fundamentally disorganized as a person and planning ahead really isn't my thing, lol. No, baking I happily leave to the professionals.

Pressure · 19-Jun-2012, 11:58

Well, I bake my bread in a casserole / cooking pot.

Pre-heat it with the oven up to 230°C, then put in the dough and let it be baked for 30 minutes with the lid on, after those 30 minutes, take the lid off, turn temperature down to 200°C for 15 minutes. Let it cool down for 1 hour.

The result:

I know this isn't rye bread but we danes eat rye bread all the time and it is healthy compared to normal white bread

Lightman · 21-Jun-2012, 11:13

Tasty! (above my post)

I like Tiger bread available from Lidl and proper Polish bread (as I grew on it).

I'm hungry now ...

18-Jun-2012, 20:36	#1
Grall Invisible Member Join Date: Apr 2002 Location: La-la land Posts: 5,029	Danish Rye Bread! It's really quite delicious methinks. For those who aren't familiar with this type of bread, it's a bit like German pumpernickel, with large whole grains, but not nearly as compact. It still has the fluffyness of flour-baked breads. And, it tastes great when made with sourdough as a base rather than yeast. If bought from a proper bakery, you get this awesome hard outer shell, and then the bread is all soft and moist inside, oooohhh.... swoon! Right now, I settled for store-bought, pre-sliced bread, made by bread (and candy) giant Fazer. A Finnish company, as it happens. It's really a rather good bread actually, for being industry-baked. Often breads today are mostly air, due to the turbo yeast strains used and baking methods etc, but this is actually fairly substantial while still having a high degree of moisty fluffy goodness to it, due to being made with sourdough I want to think. I greatly enjoyed it with matured Präst cheese sliced on top. I would have gone with Svecia instead, but the store didn't have any. This cheese was quite delicious anyway, but also fairly hard to slice due to its brittleness. __________________ "If I were a science teacher and a student said the Universe is 6000 years old, I would mark that answer as wrong (why? Because it is)." -Phil Plait

18-Jun-2012, 22:28	#2
Mariner Senior Member Join Date: Feb 2002 Posts: 1,151	Get baking yourself. Once you've got the knack, baking sourdough bread is a doddle - you just have to plan ahead, somewhat. That reminds me, I'd better feed and stir my sourdough starter which has been sitting in the fridge untouched for a couple of weeks! __________________ Tha's all I can stands, and I can't stands no more...

19-Jun-2012, 03:55	#3
Grall Invisible Member Join Date: Apr 2002 Location: La-la land Posts: 5,029	My kitchen is REALLY small... There's basically no working surface for baking bread I'm afraid. I've made pies and cookies and stuff, but kneading and rolling and stuff... No, it wouldn't work. Besides, I'm fundamentally disorganized as a person and planning ahead really isn't my thing, lol. No, baking I happily leave to the professionals. __________________ "If I were a science teacher and a student said the Universe is 6000 years old, I would mark that answer as wrong (why? Because it is)." -Phil Plait

19-Jun-2012, 11:58	#4
Pressure Member Join Date: Mar 2004 Posts: 752	Well, I bake my bread in a casserole / cooking pot. Pre-heat it with the oven up to 230°C, then put in the dough and let it be baked for 30 minutes with the lid on, after those 30 minutes, take the lid off, turn temperature down to 200°C for 15 minutes. Let it cool down for 1 hour. The result: I know this isn't rye bread but we danes eat rye bread all the time and it is healthy compared to normal white bread __________________ Never Argue With An Idiot. They'll Lower You To Their Level And Then Beat You With Experience! Last edited by Pressure; 19-Jun-2012 at 12:04.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

21-Jun-2012, 11:13	#5
Lightman Member Join Date: Jun 2008 Location: Torquay, UK Posts: 912	Tasty! (above my post) I like Tiger bread available from Lidl and proper Polish bread (as I grew on it). I'm hungry now ...

Beyond3D Forum

Welcome, Unregistered.