Friday, 24 June 2011

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Danish Twist-Bread-On-A-Stick/Snobrød/丹麦捻面包


Makes 6 twist bread

Ingredients:

° 500 g white wholewheat flour
° 350 ml fresh low-fat milk or water
° 25 g yeast or 1 tsp baking powder (optional)
° 2 TBS olive oil or 25 g walnut oil (optional)
° 2 TBS honey (optional)
° 1 tsp salt (optional)

Directions:

Dough:

1. Warm milk/water in microwave.

2. Stir and dissolve the yeast in water/milk in a mixing bowl and add honey and salt.

3. Add in flour and mix well.

4. Knead into dough - when the dough is elastic, but firm and soft and doesn't stick to your hands, it is done.

5. Cover and let the dough rest for approx. 30 minutes to 1 hour (optional)

Grilling on bonfire 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 100 g of grated cheese into the dough for a more luxurious snobrød.

2. You can sprinkle some herbs such as dried basil, rosemary, thyme, etc. into your dough.

3. You can stick a sausage 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.

Additional Information:

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 Mr. FECS and his family. Once a year, we have the privilege of visiting Mols, an area in Jutland, where Daddy'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!

Mr. 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.

I sometimes blend the milk with 5 dates using a blender instead of adding sugar. Also I add 1 tablespoon of wheat germ, 1 tablespoon of wheat bran, 1 tablespoon of ground flax seeds and 1 teaspoon brewer's yeast to the dough to increase the nutritional value of the dough.

References:

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


White wholewheat flour

Add 1/2 pack (25 g) yeast into a mixing bowl.

Add 350 ml warm milk and mix well.

Add 2 tablespoons of honey and mix well.

Add 500 g of white wholewheat flour.

Knead by hand or by mixer.

The dough is done when it is elastic, firm and soft, but doesn't stick to your hands.

Cover and let it sit for 30 minutes to an hour.

Now the dough is ready to be used 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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