Danish Dark rye bread is sourdough, and the finished bread contains 33 grams of whole grains per 100g of bread.
You only need to add water and yeast to the bread mix. Bake a traditional Danish sunflower bread (solsikkerugbrød) or try one of the following variants. Nut bread - Nøddebrød, 1 pieceRoast 200g mixed nuts, for example. macadamia nuts, walnuts, almonds and pine nuts in a dry pan for approx. 4 min. Add 1 tbsp. brown sugar and 1 tsp. paprika. Knead the nuts into the dough and let it rise and bake as directed. School Bread - Skolebrød, 36 pieces. Make a batter of 25g yeast, 800-850ml lukewarm water, 1kg Amo Dark Rye Bread mix and 200 g wheatflour. Divide the dough into 6 equal pieces and roll out into sausages, approx. 45 cm. Cut each of them into 6 equal pieces. Place them in a greased baking pan (about 35 x 45 cm), and let them rise, covered and warm, ca. 30-40 min. Brush with water and sprinkle with sesame or poppy seeds. Prick the dough balls with a fork and bake approx. 30-40 min. at 200 ° C (fan bake 180 ° C), in the middle of a preheated oven.