Bring your leftover bread to life
BAKE YOUR OWN RYE BREAD
Gastronomy editor at Børsen, Denmark, Ole Troelsø, has together with Ole And Steen’s innovation baker Thomas Steinmann developed a recipe for a rye bread that you can bake at home. The bread has been developed in connection with the publication of Ole Troelsø's new book "Bogen Om Smørrebrødet".
Now you can throw yourself into the art of baking rye bread. We have published the recipe for the rye bread, so you can experiment with sourdough, rye kernels, liquid malt and what else is hidden in the rye bread.
DAY 1 / SOAKING
INGREDIENTS
200g whole rye kernels
330g water (boiling)
80g grated leftover rye bread (optional)
25g dark liquid malt or 15 g dark malt flour
130g sunflower seeds
70g flaxseed
15g salt
30g of sourdough
Start by mixing boiling water and rye kernels together. Let it cool down to room temperature and add the remaining ingredients, mix it all well by hand and cover the bowl with clear film. Leave the bowl on the kitchen table for a minimum of 12 hours or until the next day before continuing.
Fresh up your sourdough - if you don't have your own sourdough, you can read how our baker Karina makes and grows a sourdough, below.
DAY 2 / RYE BREAD DOUGH
INGREDIENTS
Soaking from day 1
135g water (room temperature)
5g yeast
165g of sourdough
70g of rye flour
85g wheat flour
80g sesame seeds for topping
Dissolve yeast and sourdough in water, mix in all the remaining ingredients. Stir it all together by hand until it has a uniform consistency.
Then prepare 2 molds of approx. 1.6 - 1.9 liters. Grease them thoroughly with a little butter, sprinkle with ¾ part of the sesame seeds. Distribute the rye bread dough in the molds, rather press the rye bread a little down the sides than in the middle. Sprinkle the remaining sesame seeds on top.
Cover the rye bread tins with clear film and set them to rise in a warm place. Let them rise to 1 cm below the edge of the rye bread mold, it takes approx. 2 hours.
Turn the oven to 250 degrees and place a baking tray in the middle of the oven. When the oven is well warm, first place a dish of cold water in the bottom of the oven, then the rye breads on the baking tray in the oven, turn the temperature down to 180 degrees and bake the rye breads for 40 - 45 minutes or until they have a temperature of 95 degrees in the middle.
Take the rye breads out of the oven and let them rest for 30 minutes in the molds before turning them out on a rack. Cover the rye breads with a tea towel and let them cool further.
KARINAS SOURDOUGH RECIPE
Our local baker, Karina, presents her recipe on a sourdough, which is easy to care for, but gives your bread a lot of flavor and a nice crumb.
You will need: 3 dl cold water, 1.5 dl wheat flour and 1.5 dl wholemeal flour.
Get started with your sourdough approx. a week before you will bake your first bread.
Stir 1 dl water, 0.5 dl wheat flour and 0.5 dl whole-wheat flour together in a bowl. Put film over and leave it on the kitchen table for a minimum of five days.
Feed the sourdough by adding the rest of the water and flour. Stir, film it again, and let it rest for 24 hours. Now you are ready to use your sourdough for baking.
THOMAS STEINMANN’S SOURDOUGH BREAD
Use your sourdough to bake your own sourdough bread with this recipe from our innovation baker Thomas Steinmann.
You will need: 25g. Sourdough, 5g. Yeast, 400g. Water, 15g. Salt and 500g. Flour.
Mix it all together in a mixer and let the mixer knead the bread to full power
until the dough is uniform, and gathers around the kneading hook and releases the sides of the bowl.
Put the dough in a bowl greased with oil and let it rest on the kitchen table for half an hour. Then put the bowl in the fridge overnight.
Take the dough out of the fridge and let it rest on a baking sheet with parchment paper until the dough reaches room temperature. Bake the bread in a hot oven, preferably 300 degrees until the crust is crisp.
NEW LIFE FOR YOUR LEFTOVER BREAD
There is hardly anything as delicious as freshly baked bread.
But every now and then it happens that we do not have time to eat the whole loaf while it's fresh. As the days go by, the freshness is replaced by an increasingly dry experience and at some point the bread is no longer optimal for an avocado toast or for the kids' lunches. It happens to all bread.
But please do not throw it out - no bread should be wasted!
We have asked our innovation baker Thomas Steinmann to help us with good tips on how leftover bread can simply re-emerge as a treasured ingredient in all sorts of wonderful recipes.
Below you will find 10 good ways to use your leftover bread.
BREAD PUDDING WITH, JAM AND WHIPPED CREAM
Bread pudding is primarily known from the English cuisine and tastes quite wonderful. In a short time, dry bread turns into a wonderful dessert.
You will need: 6-8 slices of wheat bread, 3 eggs, 2.5 dl cream, 100g sugar, 1 tsp. cardamom, your favorite jam, whipped cream for serving.
HOMEMADE BREADCRUMBS
There is quite a difference in the quality of breadcrumbs, but homemade is always good. It is an easy and indispensable ingredient for an apple cake, which is sprinkled on the top or the crumbs can be used as breading for fish. The breadcrumbs can stay for months in an airtight container.
Wheat bread is the only ingredient so it is manageable.
HOMEMADE BREAD CROUTONS
Croutons are a crispy ingredient to be used in salads or soups. They give crunch and taste and can be made from both wheat and rye bread, with or without seeds.
You will need: ½ wheat bread, a little olive oil, a little salt, fresh herbs and e.g. lemon thyme and rosemary.
RYE BREAD GRANOLA WITH COCONUT FLAKES, PUMPKINS AND LEMON/THYME
This granola will lift your smoothie bowls, or nordic yogurt to new heights. Try with dried fruits, oats, coconut flakes or nuts. It is also good for vanilla ice cream, a sweet panna cotta or another soft dessert that could well use a little counterplay.
You will need: 200g coconut flakes, 200g pumpkin seeds, 500g rye bread, 250g brown sugar, 125g butter and a little fresh lemon thyme.
HOMEMADE BREAD CHIPS
Crispy bread chips can be a little addictive and are especially good on a tapas table. Dip them in anything, enjoy them with cheese, pesto and hummus.
You will need: mixed wheat and rye bread, sunflower oil or rapeseed oil and flake salt.
RYE BREAD LAYER CAKE
The rye bread cake has roots in Denmmark more specific in the Southern Jutland, and if there is one thing they are good at, it is to gather around a good coffee and cake table.
You will need: 6 eggs, 200g brown sugar, 2 tbsp. cocoa powder, 1.5 tsp. baking powder, 150 g grated rye bread, 0.5 liters of heavy cream, a good blackcurrant jam, butter to the mold.
GRILLED SANDWICH WITH HAM & CHEESE
Using a toaster or a grill pan is a great way to give your bread new life. With your favorite ingredients, you can create a great sandwich for yourself or for the kids.
You will need: 4 slices of wheat bread, butter, 2 tsp. Dijon mustard, 4 slices of smoked ham and 4 slices of North Sea cheese.
FRIED VEGETABLES IN TEMPURA DOUGH
Deep-fried vegetables are a simple way to make tasty, crispy accessories for the dinner table. You can deep fry anything with this dough such as cauliflower, radishes and beans.
You will need: 100g rye bread, 2 dl water, 70g wheat flour, 5g salt, 2.5g baking soda, vegetables and flake salt.
BEER PORRIDGE WITH WHIPPED CREAM AND FRESH BERRIES
Beer porridge is the taste of childhood for many in Denmark. However, the dish can be varied so that it can be served both basic to a child in the morning and in the evening at Michelin restaurant Noma!
You will need: 300 grams of rye bread, 2 dl white beer, 1.5 dl whole milk, 75g water, 50g sugar, fresh berries and whipped cream.
FRENCH TOAST WITH VANILLA ICE AND FRESH BERRIES
French toast maybe the most delicious thing that can come out of leftover bread. They are great for the weekend-brunch or just when the sweet tooth is calling.
You will need: 4 slices of light wheat bread, 2 eggs, 2 dl heavy cream, a little oil and butter, 1 tsp. cinnamon sugar, possibly fresh berries, 4 scoops of vanilla ice cream or other favorites.