Scandinavian Sourdough Bliss: Authentic Danish Recipe 🇩🇰🥖

Danish Sourdough Bread – Dansk Surdejg Recipe

🕒 Total Time: 1 hour 10 minutes
🥖 Servings: 10
🥦 Calories: 158.1 per serving

Ingredients:

• 1 cup flour
• 1 cup warm water
• 2 cups flour (divided)
• 1 cup water (divided)
• 1 packet dry yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2/3 teaspoon baking soda
• 2 eggs

Instructions:

1. Prepare the Starter:

   • Combine 1 cup of flour and 1 cup of warm water in a stone crock, earthenware bowl, or glass jar.
   • Let it stand at room temperature.
   • Check daily for bubbling, indicating fermentation has begun.
   • This typically takes about ten days, but could be faster in warm kitchens.
   • Once fermentation is underway, remove some of the clear liquid formed on top and measure it.
   • Mix an equal amount of half flour and half water.
   • Combine with the starter liquid and return to the crock.

2. Build the Dough:

   • To the starter in the crock, add 2 cups of flour, 1 cup of water, dry yeast, 1/2 teaspoon salt, and sugar.
   • Let stand for at least 12 hours or until it begins to bubble again.
   • Cover and let stand for an additional 18 hours until a faint sour odor develops.

3. Prepare for Baking:

   • About 10 hours before serving, transfer 2/3 of the dough from the crock to a large mixing bowl.
   • Add 1/4 teaspoon salt and 2/3 teaspoon baking soda to the dough.
   • Beat well.
   • Incorporate eggs and beat thoroughly.
   • Taste the dough for sourness and adjust with a pinch more baking soda if necessary.
   • Gradually add enough flour to form a stiff dough.
   • Fold the dough over and over, kneading as it’s turned and folded.
   • If the dough becomes too stiff, add a small amount of syrup or melted butter until it reaches the desired consistency.

4. Shape and Bake:

   • Mold the dough into shapes and place in greased small bread pans.
   • Cover and let rise until doubled in size.
   • Turn loaves onto a floured board and knead well.
   • Shape into loaves and return to the same pans, filling no more than half full.
   • Let rise again until the pans are full.
   • Bake in a preheated oven at 400°F (200°C) for approximately 1 hour.
   • Bread is done when it slips easily from the sides of the pan.
   • Remove from the oven and tip out onto a board.
   • Brush the tops with melted butter.

5. Serve and Enjoy:

   • Slice the bread very thin and serve with fresh sweet butter and homemade jam for a delightful treat.
   • This sourdough bread is superior to commercial varieties and perfect for any occasion.
   • Remember to reserve one-third of the starter dough after each baking session.
   • Follow step three to reactivate the starter when making bread again.
   • Store the starter at room temperature if baking weekly, or refrigerate and remove a day before use if baking less frequently.

Enjoy the delicious taste and aroma of homemade Danish Sourdough Bread – Dansk Surdejg! 🥖🇩🇰