kvalifood - comments

by: Anonymous

Nordic nut bread

I have made these lots of times now and tried several variations of this recipe. I always make little loaves suitable to take for lunches. I don't add salt or oil, nor do I miss them. I have reduced the number of eggs and I add rice milk sometimes if the mixture is a little dry. It gives them a nice sweet flavour and moist texture. I also add a teaspoon of agave [works well]. You could use honey instead. I have added rosemary [works well], curry powder [required taste!]. I find them great to keep hunger away. However does anyone know if they are allowed on a weight watchers diet.

by: Anonymous

Farmost the best recepie

This is a recepie that gives you a beautiful danish, the best I ever tasted. I'm living in Thailand and have used Canadian hard wheat bread flour and all other ingredients were local. I have above 32 degrees in the kitchen, but did not have any problem with the folding. If you just measure the ingredients properly and follow all steps you will succeed.

by: Anonymous

Pan size

Hi there, This looks very tasty, I'm looking forward to making it. How big (dimensions) is your pan? Best from Canada, Jens

by: Anonymous

Nordic nut bread

This bread looks just awesome! however it is not realistic to make... it is too expensive- for example in Israel the ingredients for one loaf cost is 18$ USA!!! Also to eat a sandwich that only the bread is 462 calories is too much, the slices are not that big, it is not enough as a whole meal.

by: Anonymous

Now...attempt #2!

I have successfully failed in my first attempt at the Danish rye bread I love so much. I have some I bought in Denmark in my freezer waiting for a special time. But I need to learn to make my own. The first attempt was not all cooked inside, and with even 1,5 more hours baking it did not cook properly. So my chickens will be so happy tomorrow. What was left of my sourdough starter was fed and watered again today with honey this morning and it is on the counter top, bubbling and ready for tomorrow. My organic rye flour is from Samsø, also!

by: Anonymous

Just tried it

Worked out pretty decent: plus.google.com/u/0/+AshSimmonds/posts/iR5FNKHF9gr Will try moulds and stuff next time.

by: Max M Rasmussen

flour/butter ratio red flag

No. The recipe is correct. I have an article about it called "Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc." I have added it to the links right below this recipe now. It goes into more details about variations on the retio of dough to butter.

by: Anonymous

Marzipan recipe

Hello.. thank-you for this wonderfully rich tasting marzipan recipe,, can lily white corn syrup be used instead of the home-made syrup? I can not buy bitter almonds where I live but I CAN buy bitter almond pure extract can this be used instead ???

by: Anonymous

Best bread ever!

I've made this recipe several times now, and it is so tasty that it is my family's favorite bread I make. My young kids (4 and 2) seem to always want a slice. This seems like a forgiving recipe. My sour dough starter is thicker than yours in the video, and in the presoak I prefer whole spelt or wheat kernels along with cracked rye. I let it ferment for 24 hours. I bake for 1 hr and 15 min in a full size pan (13"x4"x4"), and it comes out tasting crazy good. Thank you so much for teaching us this recipe!

by: Anonymous

thank you

A dash of almond exrtact should do it. It is made of bitter almond. - max

by: Anonymous

Almond Buns

You have me very curious about these buns. They sound great! I'm having trouble finding the the bun molds, the largest I've seen is 3 1/2" Diameter. Do you have a recommended source?

by: Anonymous

rosmarin

Hello there, here Bruna, from Brazil, thanks for posting everything in english. I added 2 teaspoons of rosmarin (dried), and it tastes really good. Also tried with brazilian nuts, hazelnuts and peanuts, instead of pumpkin seeds, poppy seeds (very hard to find over here) and almonds. Brazilian nuts are heavy in oils so, maybe, a little less olive oil I will try, next time. Very good bread.

by: Anonymous

Nordic nut bread

Did the mixture really hold with just milk? Sounds amazing, as I would like to try without eggs sometime. Just made with eggs, though, and it is delicious! Thanks, Max!

by: Anonymous

Almond Buns

I am sure it won't matter making the buns half the size - am going to try these in my smaller cake tins

by: Anonymous

Best bread ever!

Fantastic bread, wish I had discovered this earlier, very easy to make,

by: Anonymous

Jeg elsker marcipan

jeg har personligt to svagheder hvad angår søde ting. 70% mørk chokolade, og marcipan. Så jeg forstår dig :-)

by: Anonymous

About temperature

Hello India! If the temperature is high, you can let the dough rise in the refrigerator instead. The yeast will just need a lot more time to do its work. Maybe overnight (12-14 hours) will do it? I have experience with slow-rising dough for bread in the fridge, but not this kind of dough. I uggest to let it rest a bit longer than needed to be on the safe side, this will make a better result (and taste) than letting it rest for to short.

by: Anonymous

thank you

Just found your site. Thank you! Can't wait to make marzipan. However, in the states you cannot purchase bitter almond so what can I use instead?