This heroic loaf, which I started regularly baking about a year ago, has gained a minor cult following. The recipe is based on Tartine bakery's, and so far just about everyone who has tasted it agrees that it's outstanding. One neighbour of mine trades her backyard chickens’ eggs for a half-loaf, adding exquisitely baked cakes to sweeten the deal. Once, a Dane, whom I had never met before, knocked on my door early one foggy spring morning, asking to buy some from my "microbakery" (I gladly sold her some, more chuffed by the idea of a microbakery than anything else). One Christmas I baked dozens of loaves and handed them to family and friends. I swear, never before have people been so glad to receive the gift of bread. This may be the best Danish-style rye bread recipe I've ever encountered, and I'll share it with you here. Skip straight to the recipe here or read more below.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.