Bakers in most countries make bread with various milled wheat gains. In Scandinavia, it is relatively cold, so grain-like rye is much better suited for the climate. So that means we commonly use rye flour, and most commonly in bread. This is my Danish rye bread recipe.
Here in Denmark, rye bread is a staple of our cuisine. Almost everyone eats it for lunch every day. It’s dark, it’s malty, and it’s usually full of delicious moist seeds.
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For me, there’s nothing better than bread.. and cheese! So bread with cheese must be the ultimate bread. That’s what I set out to test with this bread. Here is my recipe for sourdough bread with cheddar, oregano, and smoked paprika.
Cheddar is one of the most popular cheeses in the world. It’s a pretty good cheese that fits perfectly with other foods and in a sandwich. Personally, I like cheeses with more taste, so I’ve used sharp cheddar in this recipe. If you don’t like sharp cheese you can substitute it with mild cheddar.
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Most people love a good burger and I am absolutely one of them. A great burger requires a great burger bun. The problem is that the store-bought ones are usually just a step up from cardboard. Often when you try to bake your own they seem to turn out a bit heavy and with a hard crust. Enter this brioche burger buns recipe which solves all of those problems.
We love a good burger at home, but we don’t really have any great bakeries around where I live. All you can get is supermarket buns. In the later years, the quality of those buns has actually increased significantly, but it can never compete with an artisan bun made with love.
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Twinkies are an iconic American snack cake. They’ve honestly never been available here in Denmark, but I tried them. They seem very factory-like, but I like the idea of a delicious cake with a fluffy marshmallow filling, so I decided to make my own in the style of a bundt cake. In true American fashion, it’s of course, super-sized compared to the original twinkie. Here is my Twinkie Bundt Recipe.
Twinkies were invented by a man named James Dewar in 1930 and were originally filled with banana cream. During the second world war, bananas were rationed, so a switch was made to vanilla filling, which proved to be very popular.
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My favorite kind of bread is without any doubt a sourdough bread from Skagen. Big holes in the crumb, lightly tangy, crunchy crust, and poppy seeds and sunflowers that are toasted because of the baking. This is my recipe for sourdough bread from Skagen heavily inspired by Maurizio Leo’s recipe for Seeded Sourdough.
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