Category Archives: Bread

Power Rolls

I bake a lot of rolls. Any chance I get, I bake rolls…. I might have a problem.

Heat these little, hearty bastards up in the oven when you have people over for dinner, and im sure you will be asked for the recipe! And then, you will refer to me!…yay!… Of cause!!…… right?!?….. I can trust you, right?….

These color full rolls were baked upstate NY at what we refer to as “The Fort”… Or at least thats what my husband and his friend is calling it….boys…. We are renting an amazing house on the countryside with a couple of friends. Plus an english bull dog and a cat…. Its a full house with plenty of mouths. Perfect for my baking mania! Bring on the hungry people!

Perfect day for a drive….

Are we there yet!!!?????

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Danish Rye Bread

We Danes love our rye bread… Oh yes we do. Rugbrød as we call it, is basically the foundation of the danish lunch. Its a super heavy, hearty, dark bread.  We eat it every chance we get, with all kinds of toppings. The traditional way is to eat it, is as open-faced sandwiches, but you can also put 2 pieces together like a real sandwich. I also love to toast it in the morning for breakfast… It really brings out the rye flavor.

Danish rye bread is packed with good, hearty ingredients, and its super filling and good for you. Mix in whatever nuts or seeds you want, or even dried fruit. The more crunch the better.

The real rye bread is made with a sourdough starter, but to speed up the process, I have made this version with yeast.

Danish Rye Bread

  • 1 1/2 cup (200 g) rye flour
  • 1 1/2 cup (200 g) whole wheat flour
  • 1 cup (200 g) cracked rye
  • 1/2 cup (80 g) sunflower seeds
  • 1/2 cup (50 g) pepitas/pumpkin seeds
  • 1/4 cup (50 g) flaxseeds
  • 2 tsp salt
  • 2 tsp unrefined sugar
  • 1 tsp dry yeast
  • 2/3 cup (1 1/2 dl) dark beer
  • 1 1/2 (3 1/2 dl) water

Day 1

In a large bowl, stir all the ingredients together till fully incorporated. The batter will be very sticky.

Spray a 8,5 – 9 inch loaf pan with non-stick and poor the dough into it.

Smooth the surface a bit with a spoon or knife. Cover with plastic wrap and set in the fridge overnight (15-20 hours).

Day 2:

Take the pan out of the fridge, take off the plastic wrap and let the loaf come to room temp.

Turn on the oven to 400 degrees. Bake the bread in the middle of the oven for 1 hour and 15 min.

Cool the loaf in the pan for 15 min on a rack. Then turn it out of the pan and let it cool completely before slicing.

Store the bread in a plastic bag at room temperature for about 5-6 days. For longer shelf life, store in the fridge. This bread also freezes really well. I always put half of it in the freezer so I always have rugbrød on hand when I get my danish food cravings…:-)

Vegan Potato Bread

Here’s a reason to not toss the last few uneaten potatoes from dinner. Instead, use them the day after in this potato bread, that works great as a dinner side or as sandwich bread for lunch.

Vegan Potato Bread

  • 2 cups (400 ml) lukewarm water
  • 25 g fresh yeast OR 1 package dry yeast
  • 1 tsp salt
  • 1 1/2 cup (200 g) boiled potatoes, cold and mashed with a fork
  • 3 cups (380 g) Spelt flour
  • 1 1/2 cup (180 g) All Purpose flour

In a large bowl or Kitchen Aid, mix water and yeast.

Add potatoes, flours and salt and mix till fully incorporated. If you use a Kitchen Aid, start with the paddle, then switch to the dough hook when everything is combined.

Kneed the dough for about 4-5 min with the dough hook on medium speed. If you use your hands, turn the dough out on the table and kneed for about 6-7 min. Add flour as needed but don’t add too much. You want the dough to be slightly sticky when you are done.

For first rise, shape the dough to a large ball and place it in a large bowl. Cover tightly with plastic wrap. Place the bowl somewhere warm, like close to a window, and let it rise for 1 hour.

To check if it’s done, poke the dough with a finger. If the dough “springs back” when you take your finger away, its ready!

Prepare an oven tray with paper or nonstick mat. Turn the dough out on the table again, and without punching out too much air out of the dough, shape it into 3 logs.

Let the breads rise again, this time covered with a piece of fabric or kitchen towel. Leave it in the warm spot again for 30 min. Turn the oven to 400 degrees.

When second rise is done, bake breads in the middle of the oven for 22-25 min. Rotate halfway. To check if they are done, tap on them with a finger. If they sound hollow, they are done. Cool on rack.

Vegan No-Kneed Morning Buns

I woke up at 5am this morning. Oh wonderful jet-lag…. I wish you didn’t exist… But when you wake up on the countryside in denmark, I guess its not that bad…:-) I went straight outside and took some pictures of the morning mist.

My older sister has 2 girls. Needless to say, her mornings are on a tight schedule. Still, she often manage to bake hearty breakfast buns for the whole little family, so they can have an extra special breakfast. Her secret, these no-kneed buns that you start the night before!

No-Kneed Morning Buns

  • 16 fl oz/2 cups (1/2 l) water
  • 1 tsp salt
  • 12 g fresh yeast OR 1 tsp dry yeast
  • 1 cup (150 g) whole wheat flour
  • 1 cup (100 g) oats
  • 2 big handfuls of grains or nuts such as sunflower seeds, pumpkin seeds or other.
  • 3/4 – 1 cup (100-150 g) All Purpose flour
In a large bowl, mix water and yeast. Stir in all the rest of the ingredients. Add just enough all purpose flower till the dough is still a bit sticky. About 3/4- 1 cup (100-150 g), but you might need a little more…
Cover the bowl with plastic wrap and set in the fridge overnight.
Next morning:
Turn the oven to 375 degrees. Take the bowl out of the fridge and let it stand for 20-30 min.
Prepare an oven tray with paper, and use 2 spoons to form 9 buns. They do not need to look perfect.
Bake in the middle of the oven for 22 min, rotate halfway through baking.
Cool on rack.

Whole wheat vegan rasin buns

I have a secret… I always have a bun in the oven…. I mean….dont misunderstand me!… Hey! I dont mean it like THAT!….This is a baking blog!!.. Of course you know what I mean;-)

This is a stable recipe of mine. I make them allllll the time. I freeze them in bags with 2-3 pieces in each, and then I take them out whenever I need them. Just heat them up in the oven, they are great for that. They are perfect for breakfast with peanut putter, jam or cheese, or for lunch as mini sandwiches. Or, what I use them for the most, as dinner rolls dipped in olive oil and salt… So delicious, and perfect for guests too.

Whole wheat vegan rasin buns

  • 2 1/4 cup (500 ml) lukewarm water
  • 1 tsp agave
  • 1 pkg dry yeast
  • 1 tsp salt
  • 1/2 cup (75 g) bread flour (or all purpose flour)
  • 1 cup (85 g) oats
  • 2 + 3/4 cup (415 g) whole wheat flour (or spelt)
  • 1/2 cup (70 g) rasins
  • 1/2 cup (45 g) walnuts, chopped
In a large bowl, or a Kitchen Aid. mix water, agave and yeast. Let stand while measuring out the other ingredients.
In a medium bowl mix flours, oats and salt. Stir it all into the water mixture till its all incorporated. Kneed the dough on a floured surface for 7-8 min. Add flour as needed, but you want the dough to be slightly sticky. If using a Kitchen Aid, first use the paddle to stir everything together, then change to the dough hook and kneed for 4-5 min.
When done, form the dough into a ball, place back in the bowl, cover with plastic wrap and place in a warm spot for 1 hour.
Turn the dough out on the table and cut into 16 even sized pieces. The easiest way to do this, is to first…
cut the dough in half, then quarters….
then each quarter into 3 pieces….
Roll each piece to a ball and place on a prepared baking tray. Cover with a rag and place in a warm spot for 30 min. Heat the oven on to 400 degrees, while the buns are rising.
Bake the buns in the middle of the oven for 15-16 min. To check if they are done, tap on the top of them with a finger, if they sound hollow, they are done. Cool on rack.

W w w… Whole Wheat Walnut bread

I love walnuts… They are perfect for baking AND cooking. Those little crazy shaped nuts are just packed with flavor. And like thats not enough, they are also good for you…. Perfect! Kinda like chocolate… I mean, I just looove that person who found out that chocolate is actually good for you!!! (of cause in small amounts, but I tend to forget that..) Thank you science guy. Or girl! Which you probably actually are… You are a God…. Seriously.

But, today its about walnuts:-) They are high in monounsaturated fatty acids (thats a good thing!) and are an excellent source of omega-3. PLUS they are packed with vitamins and nutrients.

Now Im not here to sell walnuts, Im here to make you eat them… Dont you just love that smell of fresh baked bread? Go. Get baking. You can always spread chocolate on top…:-) Continue reading