Easy to make
Tastes delicious sliced thinly as an open sandwich with cheese
May not be authentically Danish (we don’t know)
Won’t rise much but don’t worry
Some of the best bread so far in our bread making journey
The Full Report:
We are always suspicious of recipes that suggest they come from particular country. If you are Danish and find this recipe to be inauthentic with only a passing resemblance to the real ollebrod (and to be honest we really don’t know) we say one thing…………….. it tastes fantastic so practice some Danish forgiveness!
The recipe makes three loaves. We were going to half the amounts but we were so glad we didn’t. It freezes well but toasting the bread accentuates the flavours in a way that isn’t that great. So go for the bulk bake folks!
Makes three loaves
1 level tbsp. dried yeast and 1 level tsp. sugar. Tip: This recipe uses the dried yeast you need to reconstitute with water not ‘quick’ yeast. If you want to use fresh yeast then 25g will work well.
350ml light ale at room temperature (we used organic Indian Pale Ale)
150ml organic molasses
450g plain rye flour
700g strong wholemeal organic bread flour
1 level tbsp. salt
Sprinkle the dried yeast on to 375ml of tepid water (one part boiling, two parts cold) with the sugar and leave in a warm place for 15 mins till frothy.
Put the molasses in to the yeast liquid and stir around until it dissolves. Mix the yeast liquid with the beer (which is at room temperature) and stir into the flours and salt mixing with a wooden spoon to form a soft dough. You may need to add some more tepid water but don’t make the mixture too wet.
Turn out on to a lightly floured work/counter top and knead for 10 minutes until elastic and smooth.
Place the dough in a large oiled bowl and cover with oiled cling film. Leave to rise in a warm place for about an hour. Tip: The mixture will not rise substantially as it would with a normal wholemeal or white bread loaf but don’t worry.
Turn out on to a lightly floured work/counter top and knead again for about 5 minutes. Divide in to three. Tip: We shaped our loaves in to rounds but it would be far better to use loaf tins and line them with baking parchment. The loaves are substantial and need to be sliced thinly and it is easier to do this with a square loaf baked in a tin.
Heat the oven to 200 degrees/Gas mark 6. Put a metal roasting pan on the bottom shelf. Put a cup of cold water by the stove.
Leave the bread in a warm place for about 20 mins to rise. Tip: Again don’t worry if the loaf doesn’t rise substantially.
Put the bread in the oven. Once you have done this add the cup of cold water to the roasting pan. The steam will improve the crust as it bakes.
Bake in the oven at 200 degrees C/Gas mark 6 for 10 mins and then reduce the temperature to 170 degrees C/Gas mark 3 for a further 30 mins or until the loaf is brown and sounds hollow when tapped on the bottom. Cool on wire racks. Tip: If you are using a fan oven reduce the temperature by 20 degrees so 180 degrees and then 150 degrees.
Once cool enjoy.
Adapted from The Complete Book of Home Baking (Good Housekeeping: 1989)