Ingredients:
Easy and fast snobrød dough
1. 10g fresh yeast (2% of flour weight)
2. 295 distilled water (Cooled boiled water)
3. 500g high protein flour 11-12% protein
4. 10g salt (2% of flour weight)
5. Olive oil to brush the dough (optional)
2. 295 distilled water (Cooled boiled water)
3. 500g high protein flour 11-12% protein
4. 10g salt (2% of flour weight)
5. Olive oil to brush the dough (optional)
Wholewheat snobrød dough
1. 10g fresh yeast
2. 295 distilled water (Cooled boiled water)
3. 500g flour consisting of 185g wholewheat flour (I use wholewheat Øland's wholewheat flour - fuldkorns Ølandshvedemel, which is 37% of total flour weight 185/500g) and 315g high protein wheat flour 11-12% protein
4. 10g salt (2% of flour weight)
2. 295 distilled water (Cooled boiled water)
3. 500g flour consisting of 185g wholewheat flour (I use wholewheat Øland's wholewheat flour - fuldkorns Ølandshvedemel, which is 37% of total flour weight 185/500g) and 315g high protein wheat flour 11-12% protein
4. 10g salt (2% of flour weight)
5. 1 tsp egg
6. Olive oil to brush the dough (optional)
6. Olive oil to brush the dough (optional)
Directions:
Dough:
1. In a mixing bowl, add yeast, salt, water and egg (if you are using wholewheat flour), mix until the yeast is dissolved.
2. Add wheat flour, wholewheat flour and knead by hand or an electric mixer for about 8 minutes until the dough is firm, elastic and soft and doesn't stick to your hands,
3. Cover and let it rest for 1 hour until the dough is double in size. You can also leave it in the fridge overnight, and it will be even more flavorful. If you use baking powder instead of yeast, you can skip this step of waiting.
4. If you are not using them immediately, you can store them in the fridge for 2-3 days. After 1-2 days, it will be even more flavorful.
Grilling on bon fire or BBQ grill:
1. Roll it into a long and narrow “string” and twist it around the tip of a stick.
2. Twist the dough around the tip of the stick over the bonfire at a distance of approx. 30cm depending on the glowing warm for approx. 15 - 20 minutes. There must be sufficient distance so that the surface of the bread does not burn while the dough is baked inside.
3. Turn the bread around frequently and watch that it does not burn.
4. When done, remove the bread from the stick. If the bread sounds hollow, it is done. It should slip away from the stick easily. If there is still raw dough, it should be baked more.
Tips:
1. You can add grated cheese on the inside when it is done for a more luxurious snobrød.
2. You can add 1 teaspoon of herbs such as dried basil, rosemary, thyme, etc. into your dough.
3. You can a piece of ham on the stick and roll your dough around it, before baking it over the bonfire.
4. You can spread some jam on the inside when it is done.
5. You can also add chocolate powder into the dough for a chocolatey snobrød.
Before I came to Denmark, I didn't know that bread can be grilled or "baked" over bonfire. This is a very cozy Danish tradition that was introduced to me by Daddy FECS and his family. Once a year, we have the privilege of visiting Mols, an area in Jutland, where Daddy FECS's father came from. We would have the opportunity to make snobrød at the summer house in Mols, which is located in the forest near a lake. This is a Danish tradition that I am definitely going to pass down to J!
It is much healthier to grill bread, than to grill sausages and mash-mellows, although you would still want to have the variety. The smell of snobrød is very inviting and it tastes heavenly. It is a totally different experience from eating bread made from the oven. Try it!
Daddy FECS and I, however, live in the city. It is allowed to make bonfire in some of the beaches in Denmark, although it takes planning to get there. Thus, we do not have much opportunity to make bonfire. However, we can still make snobrød on a one-time grill. In this way, when we have the impulse to make snobrød, we would be able to easily go ahead with it.
If you are like us, living in a big city like Singapore, you can still do this using one-time grill in the evening when the sun sets, and the temperature is much cooler.
You can make slow-rising snobrød and have the dough sit overnight in the fridge.
You can add sunflower seeds, flax seeds or chopped nuts into the dough as desired into the dough as well.
It tastes better using water, especially distilled water, instead of milk. This is because the fat in the milk makes the bread loses its chewiness.
This recipe is the same as making pizza dough.
https://da.wikipedia.org/wiki/Snobr%C3%B8d
http://www.skoven-i-skolen.dk/content/snobr%C3%B8d-0
http://www.dk-kogebogen.dk/opskrifter/visopskrift.php?id=13454
http://www.skoven-i-skolen.dk/content/snobr%C3%B8d-0
http://www.dk-kogebogen.dk/opskrifter/visopskrift.php?id=13454
.HEIC)
Ølands wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called fuldkorns Ølandshvedemel).
Add 10g yeast into a mixing bowl.
.HEIC)
Add 295g distilled water (boiled cooled water) and mix well.
.HEIC)
Add 10g salt
.HEIC)
Mix well.
Add 500g of flour consisting of 185g Olands wholewheat flour (37% of total flour weight) and 315g plain wheat flour.
Knead by hand or by electric mixer for approx. 8 mins.
The dough is done when it is elastic, firm and soft, but doesn't stick to your hands.
Cover and let it sit for an hour to double its size.
The dough is now ready for making snobrød:-)
Updates 25 April 2020 (11Y1M20D & 3Y11M9D) Nørreskoven bed Furesøen:
Setting up the bonfire at a fireplace at Nørreskoven forest
Preparing and carving the sticks
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