NYC's Aamanns-Copenhagen restaurant serves nothing but authentic Danish cuisine, specializing in a classic open-faced sandwich called smørrebrød.
But as anyone familiar with the dish knows, you can't make smørrebrød without a fantastic slice of Danish rye bread. Fortunately, Danish chef Carl Kristian Frederiksen bakes the real thing daily at Aamanns-Copenhagen. It's dense, moist and malty, and it's the perfect canvas for a topping fresh meats, vegetables, fishes or herbs.
You don't have to take our word for it, though; make it yourself with Frederiksen's precise recipe below (you'll need a measuring cup with a milliliter scale). If you're not feeling quite so ambitious, however, you can always head over to Aamanns-Copenhagen for the full smørrebrød experience.
Aamanns-Copenhagen's Danish Rye Bread
- 425 milliliters water
- 2 tablespoons molasses
- 1 tablespoon dry yeast
- 200 milliliters sourdough*
- 330 milliliters rye flour
- 100 milliliters all-purpose flour
- 1 tablespoon salt
- 225 milliliters kernel mix*
- 165 milliliters water (for the sourdough)
- 90 milliliters dark beer (for the sourdough)
- 50 milliliters all-purpose flour (for the sourdough)
- 155 milliliters rye flour (for the sourdough)
- 1 tablespoon honey (for the sourdough)
- 2 tablespoons molasses (for the sourdough)
- 1 tablespoon dry yeast (for the sourdough)
- 1 tablespoon salt (for the sourdough)
- 260 ml water (for the kernel mix)
- 165 ml cracked rye kernels, or barley (for the kernel mix)
- 5 Tbsp sunflower seed (for the kernel mix)
- 5 Tbsp flaxseed (for the kernel mix)
- 5 Tbsp pumpkin seed (for the kernel mix)
- 2 Tbsp sourdough (for the kernel mix)
- 1 ½ tsp salt (for the kernel mix)
- Prepare the sourdough by first mixing all the sourdough ingredients in a stand mixer. Then, let the sourdough rest in the refrigerator for at least 24 hours.
- Next, prepare the kernel mix. Blend all kernel mix ingredients in a medium bowl and let the mixture soak overnight in the refrigerator.
- In a stand mixer, combine water, molasses, sourdough, and dry yeast and mix for approximately five minutes before slowly adding rye flour and all-purpose flour.
- Prepare the bread dough. In a stand mixer, combine water, molasses, dry yeast and 200 milliliters of the sourdough, and mix for approximately five minutes before slowly adding rye flour and all-purpose flour. Add salt and continue mixing for fifteen minutes. Add 225 milliliters of the kernel mix and continue blending for an additional five minutes.
- Pour dough into a buttered, two-pound bread mold and let it rest on a tabletop for three hours.
- Bake in a preheated oven at 300 degrees F for 90 minutes. Remove the bread from the mold and place it back in the 300-degree oven for 15 minutes.
- Remove from the oven, let cool and serve sliced.