Danish-inspired rye bread and open sandwiches (full recipe) by 2023 MasterChef UK's Thuy Hoang
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Recipes in this Video
6 recipes
Danish rye bread, or rugbrød, is a staple of Danish cuisine, traditionally enjoyed at breakfast or lunch. This dense, hearty bread is made primarily from rye flour and often features seeds and nuts, reflecting the agricultural practices of Denmark. It holds cultural significance as a symbol of sustenance and is often served with various toppings, from pickled herring to cheese. In modern times, it has gained popularity beyond Denmark, celebrated for its health benefits and robust flavor.
Ingredients
- ●rye flour
- ●water
- ●sourdough starter
- ●salt
- ●caraway seeds
- ●malted barley flour
- ●yeast
- ●honey
- ●sunflower seeds
- ●pumpkin seeds
- ●walnuts
- ●oats
Instructions
- 1Combine rye flour, malted barley flour, and salt in a large bowl.
- 2Mix warm water with the sourdough starter until dissolved.
- 3Add the water mixture to the flour mixture and stir until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth.
- 5Incorporate caraway seeds, sunflower seeds, and pumpkin seeds into the dough.
- 6Shape the dough into a loaf and place it in a greased loaf pan.
- 7Cover the pan with a cloth and let it rise in a warm place for 1-2 hours until doubled in size.
- 8Preheat the oven to 200°C (390°F).
- 9Bake the bread for 45-50 minutes until the crust is dark and the loaf sounds hollow when tapped.
- 10Remove the bread from the pan and let it cool on a wire rack before slicing.
Ingredient Alternatives
rye flour
Healthier: spelt flour
Cheaper: whole wheat flour
Spelt flour offers a similar texture with more nutrients.
sourdough starter
Healthier: commercial yeast
Cheaper: none
Commercial yeast speeds up fermentation.
caraway seeds
Healthier: fennel seeds
Cheaper: anise seeds
Fennel seeds provide a similar flavor profile.
walnuts
Healthier: almonds
Cheaper: pecans
Almonds are often more affordable and nutritious.
Techniques
mixingkneadingbaking
Equipment
large bowlloaf panwire rackmixing spoon
🌶️🌶️🌶️Lowglutennuts
Also Known As
Rugbrød
Ingredients
- ●2 cups rye flour
- ●1 cup all-purpose flour
- ●1 1/2 cups warm water
- ●1 tsp active dry yeast
- ●1 tbsp honey
- ●1 tsp salt
- ●1 tbsp caraway seeds (optional)
Instructions
- 1In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2In another bowl, mix the rye flour, all-purpose flour, salt, and caraway seeds (if using).
- 3Gradually add the dry ingredients to the yeast mixture, stirring until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 6Preheat your oven to 375°F (190°C).
- 7Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.
- 8Cover the loaf with a cloth and let it rise again for about 30-45 minutes.
- 9Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
- 10Remove from the oven and let it cool on a wire rack before slicing.
Equipment
mixing bowlloaf panwire rackkitchen towel
Ingredients
- ●4 large eggs
- ●1 cup microgreens
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tsp olive oil
Instructions
- 1Bring a pot of water to a boil.
- 2Gently add the eggs to the boiling water and cook for 6-7 minutes for soft-boiled eggs.
- 3While the eggs are cooking, prepare a bowl of ice water.
- 4Once the eggs are done, transfer them to the ice water to stop the cooking process for about 5 minutes.
- 5Peel the eggs carefully under running water to make it easier.
- 6Place the microgreens on a serving plate.
- 7Cut the soft-boiled eggs in half and place them on top of the microgreens.
- 8Drizzle with olive oil and season with salt and black pepper.
- 9Serve immediately.
Equipment
potbowlslotted spoonserving plate
Ingredients
- ●4 slices of crusty bread
- ●2 ripe tomatoes, sliced
- ●8 oz burrata cheese
- ●2 tbsp olive oil
- ●1 clove garlic, halved
- ●Salt to taste
- ●Fresh basil leaves for garnish
- ●Balsamic glaze (optional)
Instructions
- 1Toast the slices of crusty bread until golden brown.
- 2Rub the toasted bread with the cut side of the garlic clove for flavor.
- 3Drizzle olive oil over the toasted bread slices.
- 4Layer the sliced tomatoes evenly on each slice of bread.
- 5Tear the burrata cheese and place it on top of the tomatoes.
- 6Sprinkle salt over the burrata and tomatoes to taste.
- 7Garnish with fresh basil leaves.
- 8Drizzle with balsamic glaze if desired.
- 9Serve immediately as an open sandwich.
Equipment
ToasterCutting boardKnifeServing platter
pescatarian
Ingredients
- ●1 can (6 oz) salmon, drained
- ●4 oz cream cheese, softened
- ●2 tbsp mayonnaise
- ●1 tbsp lemon juice
- ●1 tbsp fresh dill, chopped
- ●1/2 tsp garlic powder
- ●1/4 tsp black pepper
- ●1/4 tsp salt
- ●Microgreens for garnish
- ●Crackers or bread for serving
Instructions
- 1In a mixing bowl, combine the drained salmon, softened cream cheese, and mayonnaise.
- 2Add the lemon juice, chopped dill, garlic powder, black pepper, and salt to the bowl.
- 3Using a fork or a hand mixer, blend the ingredients until smooth and well combined.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 5Transfer the salmon pâté to a serving dish and smooth the top with a spatula.
- 6Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7When ready to serve, garnish the pâté with microgreens on top.
- 8Serve with crackers or slices of bread.
Equipment
mixing bowlfork or hand mixerspatulaserving dish
Ingredients
- ●12 fresh figs
- ●1/4 cup honey
- ●1 cup mascarpone cheese
- ●1 tsp vanilla extract
- ●1/4 tsp sea salt
- ●1/4 cup chopped walnuts (optional)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Wash the figs and cut a small cross on the top of each fig, being careful not to cut all the way through.
- 3Place the figs in a baking dish, cut side up.
- 4Drizzle the honey over the figs, ensuring each fig is well coated.
- 5Sprinkle sea salt over the figs for added flavor.
- 6Bake in the preheated oven for 15-20 minutes, or until the figs are soft and caramelized.
- 7While the figs are baking, mix the mascarpone cheese with vanilla extract in a bowl until smooth.
- 8Once the figs are done, remove them from the oven and let them cool slightly.
- 9Serve the roasted figs warm, topped with a dollop of the mascarpone mixture and a sprinkle of chopped walnuts if desired.
Equipment
baking dishmixing bowloven
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