SCANDINAVIAN SMØRREBRØD
- 30 minutes
-
45 minutes
- 1 hours 10 minutes
Recipe in collaboration with
Elle foodIngredients
For 1 bread(s)
-
400 g
-
180 + 20 ml
luke warm water
-
10 g
fresh baker's yeast
-
5 g
salt
-
30 g
molasses, malt or rice syrup
-
20 g
margarine at room temperature
-
20 g
pumpkin seeds
-
20 g
linseed
Mix for Dark bread (9 cereals)
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This mix forms a delicious composition for dark bread. Based on wheat, rye, barley, corn, buckwheat, spelt, soy, sesame seeds, linseeds and sunflower seeds. Full of fibre and rich in taste!
Preparation
- Warm the 20 ml of water in a cup until it is just lukewarm (27-28°C). Crumble the yeast into the water and stir with a wooden spoon so that the yeast dissolves completely.
- Mix the mix for dark bread (9 grains) and the salt in the bowl of a stand mixer (preferred) or otherwise in a large salad bowl.
- Gradually pour the water-yeast mixture, the remaining 180 ml of water and the molasses into the bowl. In the meantime, let the mixer knead with the dough hook or stir with a wooden spatula. Do this for 5 minutes.
- When a dough starts to form, add the margarine, pumpkin seeds and linseed. Knead again for 5 to 10 minutes, with the mixer or with a spatula, until you obtain an even, moist and slightly sticky dough.
- Form the dough into a large ball and place it in a pre-greased salad bowl. Cover the dough with a clean cloth and let it rise for 40 minutes in a semi-warm, draft-free place. The dough should double in volume.
- Prepare a large, rectangular cake pan with straight edges. Carefully butter the bottom and edges and then sprinkle with flour. Turn the mold over to remove the excess flour.
- When the dough has doubled in volume and feels firm, place it on a floured work surface. Fold it over twice. Now form a sausage that is as long as the length of the baking tin and place it in the tin. Cover the baking tin with a cloth and let it rise for another 30 minutes.
- Preheat the oven to 220°C.
- Place a plate on top of the baking tin, with a heavy object on top so that the plate is firmly secured. Moisten the oven by spraying some water against the walls. Place the baking tin with the weighted sheet still on top in the oven and bake for about 45 minutes. Remove the baking tin from the oven, remove the plate and carefully turn the tin over. Remove the bread from the baking tin. Now let the bread cool completely on a rack.
