Warburtons Danish White Bread, 400g

Product Information

For centuries, rugbrød has played an important role in Danish food culture. Rye was the most commonly used grain for bread until the beginning of the 20th century. In rugbrød all parts of the grain are used. Fuldkornsbrød – or whole grain bread – is a popular, everyday alternative to Rugbrød. It is a perfect balance between rugbrød and franskbrød. Fuldkornsbrød is healthier than refined white bread and much lighter than traditional rye bread.

There is a reason why we refer to bonding over food as ‘breaking bread.’ It is not just about eating together. It is about building a connection and enjoying each other’s company. In its simple form, the sweet, buttery, filled puff pastry is a breakfast staple in Denmark as much as it is around the world. In addition, the pastry styles serve as a base for many other typed of sweet and savory Danish bread. What the world often refers to as Danish bread or Danish pastries is known as wienerbrød in Denmark. This translates to “Viennese bread”. The name hints at the true origin of the flaky pastry, so many of us enjoy with our morning coffee. Opting for a thin-sliced wholemeal loaf is the best option if you’re counting calories and it contains more fiber than white bread too. The lowest-calorie bread is generally sold as a low-calorie option, such as Hovis Nimble or a Danish Loaf. Other good low-calorie options are small thin-sliced wholemeal or crustless loaves.There are plenty of vegetarian options for smørrebrød as well. This is especially the case given the growing focus on sustainability in the Nordic region, which has led to many restaurants really expanding their meat-free options due to the lower climate footprint they offer. Your ingredient measurements are fine. The Australian standard metric cup is 250ml and I use it as the basis of my preparation, substituting 250ml for 2dl. This regularly produces just under 3 kilograms of dough which I divide into 3 loaves. Extra loaves store well in the freezer for a few weeks. Some slices of bread contain around half or less than half the calories of a higher-calorie alternative and are just as tasty, meaning bread can still be a part of your diet without breaking the calorie bank.

Mix it up, knead at least 100 times and let it rise 24 to 36 hours, the longer the better. After 36 or even 48 hours the bread has a real bite to it. I like it, You can bake it in a regular bread pan, or on a pizza stone for a pain paysan. I have a PULLMAN PAN which allows the dough to rise to a nice, square loaf perfect for slicing thin and making Smørrebrød is the best by far. I bake it over a water bath at 425 for 55 minutes. Rye was the most common grain used in breadmaking for thousands of years and is high in energy, minerals, vitamins, and roughage. As a result, most Danes enjoy rugbrød with at least one of their daily meals. They are often baked with shortcrust pastry filled with marzipan, chocolate, nuts, jam and so on. Small tærter (tarts), hindbærsnitter (raspberry pieces) and træstammer (logs) are examples of these.In addition, while traditional rugbrød recipes are made with rye chops, which are literally just chopped up rye grain pieces, this can be hard to find in certain areas. As such, this recipe actually uses 7 grain cereal, which tends to be much more widely available. The Nordic countries are home to a rich and varied collection of traditional breads, many of them featuring rye, oats and/or barley in addition to standard wheat flour. From soft Swedish Limpa bread to dark and seedy Danish Rugbrød, there is a Scandinavian bread recipe to suit just about eveyone.