Danish French Bread Franskbrod Recipes

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DANISH-FRENCH BREAD (FRANSKBROD)



Danish-French Bread (Franskbrod) image

This is my own creation of a Danish French bread called Franskbrod. I missed it so much here in Canada, that I got down to business and experimented enough to have it down right... Enjoy with homemade peach jam, or some Danish Havarti. Velbekomme!

Provided by Scandigirl

Categories     Yeast Breads

Time 3h40m

Yield 2 serving(s)

Number Of Ingredients 8

7 -7 1/2 cups unbleached flour
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon shortening
yellow cornmeal
1 egg white
2 tablespoons poppy seeds (optional)

Steps:

  • In large mixer bowl combine 3 cups of the flour and the yeast.
  • Heat 2 1/2 cups water, sugar, salt and shortening just till warm 115-120 degrees F.
  • Stirring constantly to melt shortening.
  • Add to dry mixture.
  • Beat at low speed with mixer for 1/2 minute, scraping bowl.
  • Beat 3 minutes at high speed.
  • By hand, stir in enough remaining flour to make a soft dough.
  • Knead on floured surface till smooth (10 to 12 minutes.) Shape into a ball.
  • Place in greased bowl and turn once.
  • Cover, let rise till double 1-1 1/2 hours.
  • Punch down, divide in half.
  • Cover let rest 10 minutes.
  • Roll each half to 15 x 12" rectangle.
  • Roll up tightly from long side, seal well.
  • Taper ends.
  • Place each diagonally seam side down, on greased baking sheet sprinkled with cornmeal.
  • Gash tops diagonally every 2 1/2 inches 1/8 inch deep.
  • Beat egg white just till foamy add 1 tbsp. water
  • Brush tops and sides of loaves, and sprinkle with poppyseeds.
  • Cover, let rise till double (about 1 hr.) Bake at 375 degrees F.
  • till light brown for 20 minutes, brush again with egg white mixture.
  • Bake another 20 minutes longer.
  • Remove from sheets and cool.

Nutrition Facts : Calories 1702.7, Fat 11, SaturatedFat 2.3, Sodium 3527.9, Carbohydrate 342.9, Fiber 13.3, Sugar 7.6, Protein 49.7

DANISH RYE BREAD



Danish Rye Bread image

This popular bread (Smørbrøds Brød) is used in Denmark for open-face sandwiches; it should be sliced about an inch thick. It can be made without the wheat flour; the wheat flour helps the loaf rise more quickly.

Provided by KNUDR

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 17h15m

Yield 12

Number Of Ingredients 13

1 cup warm water
1 tablespoon yeast
1 tablespoon white sugar
1 cup rye flour
1 teaspoon yeast
1 teaspoon white sugar
½ cup warm water
1 cup rye flour
1 tablespoon white sugar
1 tablespoon kosher salt
1 cup warm water
2 cups rye flour
1 cup sifted all-purpose flour

Steps:

  • In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
  • In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
  • In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 37.2 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 483.4 mg, Sugar 2.8 g

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