When you’re ready to turn your homemade danish dough into Danish pastries, roll the dough out, cut it into shapes, fill and bake. Rye is a grain that thrives in the relatively cold environment in Scandinavia, so that means that bread made using rye flour is common in Denmark. Otherwise each and everyone of us has to make the conversions ingredient by ingredient, which is really a pity because this looks like a good recipe and I would like to try it, but am put off by the prospect of making the calculations.

The purpose is to make the butter very cold so that it doesn’t melt before you’ve finished cutting it into the dough. I understand that every danish recipe will be more or less the same ( you didn’t invent it after all! I find that it's important to let it cool slightly and then wrap it tightly in plastic so that the moisture will even itself out and the crust will stay soft. I like that you have adjusted the recipe to match your own preferences - this is the great thing about cooking if you ask me :-) Regards Kim (NordicFoodLiving.It’s because when I noticed that my pan is 1 cm lower than yours it was too late, the dough was already overflowing on the baking tray. The top and sometimes part of the side crust, separates from the rest and also the middle part of the bread is usually so wet, that it crumbles. If you are looking for a completely flour-free bread, then I can recommend my Nordic Stone Age bread which you can find here on my food blog. Hello Sune, There are two parts of the recipe which I felt were not quite clear for a first-time user of the recipe (aka me). A simple square with the corners pulled in will give you a classic shaped pastry or cut rounds like the picture below.

UPDATE, May, 17, 2020: If the weather is too hot, say above 25°C, once you chilled tbe dough overnight, you may roll out the dough straight from the fridge immediately and do the 1st fold/turn. Unless you live near a good Scandinavian bakery, it's likely that the only rye bread available is something more like pumpernickel or a deli rye. I’ve greased the bread pans (I don’t have a fancy wooden one like Sune) with butter, olive oil, and coconut oil respectively.But not with danish loaf , yeah , because even that 1st ugly bake , the loaf tastes out of this world ! You’ll see them served cut up in squares for a variety of hors d’oeuvres (for example, topped with gravlax/smoked salmon, a dollop of crème fraîche or hard-boiled eggs and a sprig of dill), served for breakfast with a tray of sliced cheeses and cold cuts, enjoyed for open-faced sandwiches or simply slathered down with good butter and jam. But what has to be a constant is the right moisture which will depend on the combination and climate. A couple of our readers have mentioned having difficulty peeling the parchment paper from the baked bread. I had to stop making this for a while due to life circumstances but I am starting again once my new sourdough starter is ready.

grain cereal mix is simply a combination of several different coarsely chopped grains including wheat, rye, triticale, oats, oat bran, barley and/or brown rice. Danish pastry was created in Denmark but it translates to Vienna Bread – this is because it was created by Austrian bakers in the 1840s ( source). I am going to try your recipe but would like to know if I can substitute a few granules of instant espresso for the gravy browning, perhaps 1/4 teaspoon ( a pinch). Freezing Baked Pastries: To freeze already-baked Danish pastries, allow them to cool completely to room temperature, then wrap tightly in plastic wrap and place in an airtight container and freeze for up to 3 months.One question; if I don't have cracked rye and wheat available, can I use other seeds instead, like pumpkin, sesame, chia, etc? It’s the small pieces of butter that will give you flaky layers, which, if the butter is melted, you won’t get. I was advised this would also allow the steam to evenly penetrate the bread back into the bread instead of evaporating.