Rye Bread Layer Cake Recipe

Rye Bread Layer Cake Recipe ♥ Rugbrødslagkage : An Easy How To With Video

Rye Bread Layer Cake is apparently an old-fashioned Danish or Nordic cake recipe.  I can see why because this recipe adds rye bread to the batter.  In the old days, people would not waste anything and mostly made things from scratch.  That was true when I was growing up in Denmark. It did not matter the economic class you belonged to in Denmark. We were all raised by the same principals. Nobody ever wasted food or ingredients.  It was the way of life, tradition and our culture.  I am sure many recipes were created and recreated by adding ingredients that initially was meant for another meal.

Today, we thought it would be fun to make a Rye Bread Layer Cake or in Danish Rugbrødslagkage. This Rye Bread Layer Cake recipe has delicious layers of whipped cream, cherry preserves, and nuts.  I actually never had a Rye Bread Layer Cake before. So, I was curious to see how it tasted and if the texture changed too. If you love rye bread as much as I do then you probably already have it in the kitchen.  Plus, recently I made Finnish rye cookies.  So I am kind of going on a rye recipe path.

Below is my version of a Rye Bread Layer Cake. It has delicious layers of whipped cream, cherry preserves, nuts, and chocolate sprinkles.  It is pretty easy to make! Here is our recent Youtube video that we did recently.  Take a look or following along while reading the written recipe below.

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When you see my YouTube video and photos, you can see that the cake has several cake layers.  In between each layer homemade fresh whipped cream is spread across. As well tablespoons of cherry preserves.  I don’t always have cherry preserves in the kitchen cabinets or refrigerator.  So I am sure thinking if you like strawberry or raspberry preserves it would taste good as well. Then there are chopped nuts sprinkled across the final layer.

If you love Rye bread as much as we do then you will want to try to make this delicious Rye Bread Layer Cake Recipe. It is to make this recipe easy especially if you have leftover rye bread in the kitchen.  I am sure you will enjoy it. If you want to try some of our other rye recipes try out our rye bread recipes and even our most recent rye cookies.

https://scandinaviancooks.com/category/rye-bread/

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EASY APPLE RYE BREAD RECIPE

I love to bake with apples and was excited to get another round of apples from my apple tree. Unfortunately, I am not sure if we will get anything this year.  I did not see any apple flowers on our tree this spring.  So, I will have to buy apples for my baking this year. 

In the Scandinavina countries we like to eat a lot of rye bread.  So I like try to different rye bread recipes and this recipe as shredded apples.   The apple in the recipe makes the rye bread slightly softer and sweeter against the rustic rye flavor.

EASY APPLE RYE BREAD RECIPE 🍎

🌻Ingredients 🌻

  • 2 cups of whole wheat flour
  • 1 cup of rye flour
  • 5 ounces of water
  • 1/2 cup of shredded apples
  • 1 package of yeast
  • 1 teaspoon of salt
  • 1 tablespoon of oil
  • 1 tablespoon of sugar

Bake in the oven for 30 minutes at 425F.  See our instructions on our video on how to make this easy bread.

Serve with butter. You might want to add honey or a slice of cheese as well.  As well a glass of milk, a cup of tea or coffee goes great with the rye bread for either breakfast, lunch or as a snack.

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❄️We hope you enjoyed our video and recipe!  ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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Flatbraud – How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband’s Day and ends on Woman’s Day.


The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread
in our YouTube video
The ingredients for the flatbread are:

  • 1 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/8 cup boiling water

Instruction:

  1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
  2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
  3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
  4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
  5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
  6. Quickly dip the flatbreads into lukewarm water.

  7. Stack them under a damp cloth to prevent them from drying out.

Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

 

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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Swedish Limpa Bread – A Delicious Holiday Bread Recipe



Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.

Ingredients:

  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
Directions:
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic – about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!


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How to Make Sourdough Starter

Sourdough baking is as much art as science, and there are several different ways of making sourdough. What I am showing you is very easy.
On the1st day Combine 4 ounces (1 cup) or 4 ounces of whole wheat flour with 4 ounces (1/2 cup) non-chlorinated cool water in a non-reactive container. I’m using a 4-cup glass measure.(you can use stainless steel)
I am using whole grain flour (whole wheat or rye) because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
It is important to feed your starter with non-chlorinated cool water.
Stir everything together thoroughly, and make sure there’s no dry flour anywhere. Cover the container loosely and leave it in warm room (about 70°F) for 24 hours.
The colder the environment, the more slowly your starter will grow.
You might place the starter atop of your water heater, refrigerator, or another appliance that might give enough heat. Or, set it near a heat source.
On the 2nd day You may not see any activity the first 24 hours, or you may only see tiny bubbles.
Discard half the starter (4 ounces), and add to the remainder 4 ounces (approx. 1 cup) of flour and 4 ounces (1/2 cup) cool water (if your house is warm); or lukewarm water if your house is cold.
Mix well, cover, and let the mixture rest at room temperature for 24 hours.
You don’t need to through away half the starter.  You can save it for baking pancakes,waffles or pizza, etc.
On the 3, 4, & 5th day: By the third day you’ll  see some  bubbling. The starter has a fresh, and fruity aroma, and it has expanded. Now you can begin two daily feedings.
For each feeding, weigh out 4 ounces starter; this will be a generous ½ cup, once it’s thoroughly stirred down. Discard any remaining starter.
Add 4 ounces or 1 cup of unbleached all-purpose flour, and 4 ounces or1/2 cup water to the  starter.
Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours. 
Repeat feedings 2X a day on days 4 and 5 for your starter to become very active.
After about a week of consistent feeding, your starter is ready for you to use in a sourdough bread recipe

We hope you enjoyed our recipe video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!
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Rugbrød Drys – Danish Rye Bread Sprinkles

RYE BREAD SPRINKLES WITH ALMONDS 

Ingredients:

2 slices of rye bread 
1 tblsp coarsely chopped, blanched almonds 
2 tblsp brown sugar (or white sugar)
1 tblsp Canola Oil or butter 
Sprinkle finished rye bred on yogurt or “tykmaelk”

Rye bread Sprinkle 
Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don’t burn. Pour the rye bread sprinkles onto a plate to cool down.
Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.
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