Warburtons Danish White Bread, 400g

Product Information

Use a course grater to grate the butter, then place it in a bowl (photo 1) in the freezer for 5-10 minutes.

She was never actually taught any recipes, she would pick up how to make things by watching and sometimes her mother or grandmother would ask her to take over while they went to do something else. I found that my loaves were rising with a big air pocket at the top of the loaves so I went and purchased a Pullman loaf pan with lid.

Cover the dough loosely with plastic wrap and set it in a warm place (ie, room temperature) for 24-48 hours, depending on how sour you want the bread. The video adds the syrup and browning before the 8 hour soak, and the recepie doesn't mention to add it until "add all other ingredients" after. If you’re only letting it ferment for 24 hours we recommend first soaking the whole rye berries overnight before using them (drain thoroughly).

Danish baking is interesting and inspiring, I am always keen to learn more when I am there (my in laws live in Copenhagen). Plus it will make the maternal side of my husband’s family happy, they’re fiercely proud of their Danish ancestry. The next baking I will be trying one new thing: to allow the loaf to cool *inside* the Pullman pan/lid. I've been experimenting, and I've found that my bread needs to reach at least 205 degrees Fahrenheit internal temperature, and today I took it out at 209 degrees and it was beautifully caramelized on the outside! I do use a Pullman loaf tin to bake it, which makes for a moist bread that holds up well to thin slicing.You will find this at any lunch and even at the celebration lunches we eat for Easter and Christmas, including other Danish specialties like liver pâté, pickled herring, and flæskesteg. Ingredients: 37% RYE sourdough (water, WHOLEMEAL RYE flour 18%, BARLEY MALT, sourdough culture), RYE kernels 19%, water, WHOLEMEAL RYE flour, breadcrumbs (RYE, WHEAT), BARLEY MALT syrup, salt (iodine enriched), vinegar, sourdough powder (whole grain RYE flour, sourdough culture), rapeseed oil, yeast, WHEAT flour, ground BARLEY. One is step 3 of mixing the dough “Strain whatever water hasn’t been soaked by the seeds and add the to the bowl.