6th March 2013
Misky says this bread is the one that her husband likes best. He is Danish so he would know if this tasted as it should. Sometimes I wish I could flip a slice of bread across the net for someone else to try, and say, hmm not bad, but what it needs is…. anyway this bread resisted my attempts to scupper its success by not following the baking instructions and came out just fine. Well done that rye bread!
Misky’s recipe is for a relatively simple yeasted rye batter with 75% rye and 25% wheat flour. It has loads of additional flavour from fresh black coffee, danish syrup (I subb’d barley malt syrup) caraway and black pepper. You can read how she makes it here. The baker’s best friend, the humble dough scraper, came in very handy helping me to pat this dough into a shape that I could drop into the Matfer tin that I use for these sorts of doughs. I like these tins because they give a nice tall profile and that suits a bread that needs to rise that doesn’t have the traditional gluten matrix to help it on its way.
It makes a mild and sweet rye bread with a wonderful smell. I baked mine for the first hour as per instructions and then had to go out so I turned the oven off leaving the door shut for another two hours. When I got back home the oven was still warm and the bread tin quite hot. I took it out of the tin, it was warm and a little moist from being so long in the tin with its foil hat and wrapped it in a teatowel. Once quite cold I wrapped it in clingfilm overnight and cut the following day when the crumb had stablized.
I can’t persuade Brian to eat this sort of bread but I enjoyed it very much and had two lovely Smørrebrød type sandwiches, one with pickled dill herring and the other with some fine Cornish crabmeat and a splodge of mayo, and salad. I pretended I was in Nyhavn, sitting at a harbourside cafe and out came the sun and lit up my old Royal Copenhagen Gamina plates.
Tak for opskriften Misk ! (hope that’s right!)