Warburtons Danish White Bread, 400g

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I'll definitely keep this recipe in mind the next time I'm experimenting with rye bread in my kitchen.

Mix all bread ingredients (except for the 120g laminating butter and egg for egg wash) in a mixer and knead at low then medium speed till a smooth and elastic dough, no need for window pane. The bread has a soft crust, a dense but soft crumb, a nice chew, and a slight crunch from the moist seeds. Liquids (as long as they are close to water should also be in grams since 1 liter equals 1000 g or 1 kg. What I did is the first time I made it, I measured according to the recipe, but I weighed everything as well and wrote down the weights I obtained.I used a sourdough starter and fed for a week and it seem to look how it should and appeared active but the dough did not rise in the bread pan before before baking even though I waited much longer than the recipe suggested. It will ripen, and depending on the yeasts in the flour and air, may smell like fragrent sour pears or stinky tennis shoes. I usually toast slices in a non-stick pan for about 2 minutes on each sides , crust may not be as crisp as the day it was made but still delicious nonetheless .

Divide the dough into two Pullman Bread Pans (33x10x10cm), put the lid on then place it into the fridge. I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well. I also have a question about the Levain because I converted mine from a wheat starter which was very active when I fed it with rye, but it doesnt really rise anything at all. You can also see my bear claw pastry where the pastry is adapted from this recipe but has a slightly different method (a little more like croissant dough). This is the 1st turn , rotate dough at 90 degrees , the opening should be on the right side , just like a book .With reference to a comment below neither flours will contain yeast, self raising flour is simply plain flour with raising agents added - usually baking powder. My only reasonable explanation is that it’s caused by the flax seeds going rancid couple of days after baking. If it had no air bubbles in it (not being alive), I can picture it just staying heavy and not really cooking. Maybe if you started adding extra dietary fibers to your diet that is you stomach' way of saying thanks :-) Of course it should not be painful. Mix all the ingredients (get them here) except the salt, together in a large bowl with a Dough Whisk, or using the dough hook or spiral on your mixer.

I’ve been obsessed with this bread since I visited Denmark some years ago so it’s nice to be able now make it and eat it again.

A thin crust forms which keeps the bread from rising properly, air gets trapped and the bubble forms. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement. In Denmark this rye bread (rugbrød) serves as the basis for their smørrebrød (ie, smorgasbord) wherein it is served buffet style with any number of fine toppings and is also a common accompaniment for many meals. Highly recommend this recipe as I’ve been trying many and have only found this one to be as good/better than a very nice bakery.