Warburtons Danish White Bread, 400g

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Jo Jo did teach us to make bread while we were there and you will see the recipe for it at the end of this post. I will continue to experiment and I will get some cracked rye in a month or so when I get visitors from Denmark and that may help. Since I came from Danmark I've been thinking of doing this bread and last week I started doing the Sourdough following your steps.

hours before you plan to make the bread, begin mixing the dough: Combine the rye flour, bread flour, instant yeast and cold water together in a large bowl (I just use the bowl that goes with my stand mixer since that is where it will eventually go. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached. Used most often for sweet breakfast or dessert pastries, it’s cooked until crisp and flaky on the outside, while the centre stays soft. However, the bread did not turn out quite right for me - it rose well and looked promising but the middle is soggy!I have used this as part of the ingredients for my last 3 batches of your recipe and find it works very well. Assembling only takes about 20 minutes including and they will need a 30 minute rest once assembled as well. I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. Roll out dough into 8 x 15-inch rectangle , do the 3-fold - fold one short side at two-thirds of the length of the rectangle then the other short side over it making 3 layers .

I was wondering what kind of rye flour exactly you do use and if the substitution of malt sirup with sugarbeet syrup is ok. Not only does phytic acid acid bind the nutrients of the grains themselves, it binds the nutrients of anything else you eat with the grains. I know what you mean, but it is well worth taking a course, it makes such a difference to get some guidance. Is there a suitable alternative you are aware of or are you aware of any other name used for this ingredient? Also, if you happen to have rye berries just put it in the food processor for a few seconds to chop it up.Although I’ve been baking for over 30 years, I had only tried Danish pastry once years ago, and it was a disaster.