We think using fresh baked rye bread is very delicious for sandwiches such as the open-faced sandwiches. Also you may have noticed that with our soup blog posts such as Cabbage Soup or the Beetroot Soup that we always have a slice of rye bread. So when we can, we try to include a slice of fresh baked rye bread.
There are many variations to make rye bread. Here is our version which was inspired by Finnish Rye Breads which makes 2 loafs. Enjoy!
See Karen Grete preparing our rye bread recipe
on our YouTube video
- 2 cups rye flour
- 2 1/2 cup 50% wholewheat 50% wheat flour
- 1 pkg dry yeast
- 2 cups of buttermilk, warm (110F/45C degrees )
- 1/2 c syrup
- 1 1/2 tsp salt
- 2 tbsp. butter
- 1 tsp fennel seeds and/or caraway seeds
We hope you enjoy our rye bread recipe. Let us know what you think in the comment section if you try this recipe.
We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too. Be sure to check out our selection of smørrebrød and pork recipes to see the variety of possibilities.
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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