There is something magical and beautiful about rising dough. The smell of home made, freshly baked bread.
By Mia Irene Kristensen – Photo by Torben Morsø
There is something magical and beautiful about rising dough. The smell of home made, freshly baked bread. What a treat.
This bread is baked using an Old Nordic wheat variety called Ølandshvede. This flour has a high gluten content, which ensures that the bread gets a nice texture. Ølandshvede also gives the bread a beautiful, golden color and a flavorful taste!
You can buy bread baked with Ølandshvede at Meyers Bakery in Copenhagen, but it’s much more rewarding to make your own. So try out this bread, to get to know this kind of flour, with a rather quickly risen bread. The onions give it a sweet and savoury taste, which makes it ideal as a side dish or for sandwich.
If you cannot find this type of flour, use normal wheat flour mixed with a little whole wheat flour or spelt flour.
- 2 yellow onions
- 1 clove of garlic
- 1 tablespoon butter
- liter cold water
- 20g fresh yeast
- 1 teaspoon honey
- 1½ tablespoon (15g) salt
- 2 tablespoon sour cream
- 9-10 dl (8 cups) ølandshvede
- 2 tablespoon rapseed oil
- Salt flakes
- Peel the onions and garlic and cut them into thin slices.
- Melt the butter in a pan and add the sliced onions and garlic. Fry over medium heat until the onions are golden and soft.
- Add the water to the pan and quickly pour it into another bowl. The water should only be slightly warm!
- Dissolve the yeast in the onion water (check the temperature of the water, it should be maximum 40 C (104 F) and add the honey, salt and yogurt.
- Add the wheat (ølandshvede) flour a little at a time and knead the dough with a spoon for around 10-15 minutes.
- Cover the dough and leave the dough to rise in a warm spot for 1½ hours. Preheat the oven to 240C (464 F).
- Carefully tip the dough on to a baking sheet and drizzle it with rapeseed oil.
- Sprinkle the bread with salt flakes.
- Bake the bread in the middle of the oven for about 20-30 minutes, until golden and the crust is crisp.
- Leave the bread to cool before serving.