Apparently this bread should be good to served together with butter, plenty of butter ! I have found the recipe in Samvirke, issue December 2014. The use of brown sugar and sugar is giving the breads a warn, nice brown colour.
For this bread recipe fits perfect served together with pate, sausages and other type of cold meat in connection with lunch or tapas. The bread also works as a good alternative for rye bread. It is not the last time, I will be baking this type of bread.
Samvirke bread for butter: - 2 breads
- 25 g yeast
- 5 dl water - cold
- 300 g rye flour
- 30 g butter
- 75 g brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 300 g purpose flour
- 180 g wheat flour
- 4 tablespoons milk for glazing
- Add yeast and water into medium mixing bowl, and dissolve the yeast.
- Add in the rye flour, and stir everything well together.
- Cover the mixing bowl with a lid.
- Store the rye flour mix cold either night over or up to 24 hours.
- Smelt the butter in a small cooking pot.
- Pour the melted butter in mixing bowl on stand alone mixer. Add the brown sugar, soy sauce and salt into the melted butter, and mix well.
- Add the rye flour mix, purpose flour and wheat flour. Knead the dough on speed 2 for 10 minutes.
- Place the dough warm, let it raise for 45 minutes.
- Divide the dough into 2 portions, which each in place in a bread form for further raising for another 45 minutes.
- Heat up the oven to 190'C (conventional oven).
- Bake the breads in the middle of the oven at 190'C for 55 minutes.
- Take out the bread, and glaze the surface with milk.
- Bake the bread for another 5 minutes at 190'C.
- Cool down the bread on a rack.