For the past few months I have become increasingly obsessed with everything "Scandi"...tv shows, cooking, interior design...and I have finally turned my infatuation into something in the kitchen. I'll admit it took me watching the Hairy Bikers baking in Norway to finally roll up my sleeves and get stuck in...but boy am I glad I did!
This Scandinavian Rye Bread has filled a big fjord (see what i did there...not sure if it actually works) in my bread baking repertoire...rye bread. I've been adding the odd dash of rye into loaves and cakes over the last few months but this was the first predominantly rye loaf I've made. The proportion of rye to white flour is pretty much 50/50 making the loaf rise pretty easily and keeping it light and soft. It was super easy to make and tastes amazing, especially slathered with goats cheese, topped with sliced cucumber and sprinkled with pepper and salt.
I've got gravlax and flatbreads on my to do list next...