Welcome to our bread recipe page

This is how we prefer to make our bread - we hope it can serve as inspiration for your bread making

Please note
that we use our own Grupe & Meyer flour for the bread. So far our flour is only available in Denmark, but you can easily substitute it with whatever wholegrain, wheat or wholegrain rye flour is available where you live. But please be aware that the liquid absorption capacity is different for each type of flour, so you may have to adjust the quantity according to the kind of flour you use. 
For more info on our flour and our bread making philosophy, please go to this page - or if you would like to try out our bread before making it yourself, please visit our bakeries.
Cake recipes will be added soon.
Enjoy your baking!
Simple Rye Bread

Gives two breads

600ml. cold water
200ml. buttermilk
150ml beer
10g yeast
25g sea salt
250g cut rye grain
200g linseed
200g sunflower seed
550g stone ground wholegrain rye flour

  • 2 rye bread baking tins
  • Rapeseed oil to brush

Day 1: Pour cold water, buttermilk and beer in a mixing bowl and dissolve the yeast in it. Add salt,
grain of rye, seeds and rye flour. Knead the batter for 10 minutes - you can use a food mixer. Divide
the dough onto two oiled baking tins, cover them up with film or a moist tea towel and leave in the
refrigerator for minimum 12 hours. The longer time, the more taste the bread will achieve. However,
do not leave the dough for more than 6 days or it will taste very sour.

Day 2: Bake the bread at 180_C for 90 minutes, turn the breads out of the tins and tap on the bottom
to check if they sound hollow and finished. Let the breads cool down on a wire rack.

Tip 1: The 400g of seed could be replaced with a mix of all kind of seeds.

Tip 2: Chips of Rye Bread
Slice day-old bread very thinly with a sharp knife. (If you leave the loaf in the freezer for a little while, it
will be easier to slice.) Place the slices on a baking tray with baking paper on it and sprinkle with oil
and salt. Bake the bread in the oven at 170_C for 8-10 minutes, until crispy. Let it cool down on pieces
of kitchen towel and keep it in a sealed tin.

Tip 3: Save a bit of the dough and keep it in the refrigerator. Then you have sourdough ready for your
next rye bread. The sourdough then replaces buttermilk.

Simple Wheat Bread

Gives two breads one focaccia or 15-20 buns.

Ingredients:
500ml cold water
10g yeast
600-650g plain flour (of which 150 g-200g can be replaced by whole wheat grain flour).
1 tea spoon sea salt

Dissolve the yeast in a big mixing bowl with the cold water. Then pour in flour and salt. It is important
to add the flour before the salt, because the salt will otherwise impede the yeast's ability to rise. Mix
the batter well for 10-15 minutes by hand or with an electric mixer. Cover the batter with a moist tea
towel and place it in the refrigerator. Let it rise for at least 8 hours.
Now leave the dough on the worktop for 45 minutes to temperate. Insert a baking sheet in the oven
and heat up to 250_C. Sprinkle some flour on the worktop. Pour the dough on it, sprinkle again with
flour and cut the dough into two equal sized pieces. Take the baking tray out of the oven, cover it with
a sheet of baking paper, and place the breads on it. Bake for 20-25 minutes until they sound hollow
when you tap the bottom of the bread.

Tip 1: Buns
Sprinkle the risen dough with some flour. Then take a handful of the dough from the bowl and place it
like a bun on the baking paper. The flour will make the dough slip your hand easily and shape nicely.
Form the rest of the dough likewise. Carefully place the baking paper with buns on the preheated
baking tray and then bake for 12-14 minutes.

Tip 2: Focaccia
Pour the risen dough directly onto a baking tray with a sheet of baking paper on it. Spread the dough
evenly on the sheet. Make some dimples in the dough with your fingers and sprinkle with sea salt,
freshly chopped thyme, sage or rosemary. Lastly, use a good virgin olive oil or cold
pressed rapeseed oil to drip onto the dough. Bake for 20-25 minutes until baked through.
A small bowl of water in the bottom of the oven produces a little moist during the baking, which results
in a better crust.

Simple Øland Wheat Bread


2 breads or 15-20 buns:

Ingredients:
600 ml cold water
100 ml. yoghurt natural
1 tablespoon honey
15g yeast
5g sea salt
750-800g stone ground Ølandshvedemel

In addition:
2 rising baskets

Day 1: Mix water, yoghurt and honey together in a bowl and dissolve the yeast in it. Add salt and flour
little by little meanwhile you stir the batter strongly with a ladle until it gets tough and smooth. Cover it
up with film or a moist tea towel, place it in the refrigerator and leave it to rise over the night, or
minimum 8 hours. It can easily rise over 24 hours. The taste will just get stronger.

Day 2: Take the dough from the refrigerator and pour it on a floured worktop. Separate it into two
breads and place them in floured rising baskets. Alternatively you can use a bowl with a floured tea
towel in it. Now leave the breads to rise on the working top for 1-2 hours.
Place a baking sheet in the oven and heat it up to 250_C. Carefully turn the breads onto a piece of
baking paper, pull it onto the preheated baking sheet and place it in the oven. Bake for about 30
minutes, until it has achieved a beautiful golden surface. Take the bread out of the oven and tap on
the bottom to check if they sound hollow and baked through. Let the bread cool down on a wire rack.

Tip 1: Bake the dough without after rising in a basket.
Take the dough from the refrigerator and pour it on a floured worktop. Sprinkle the dough with flour.
Carefully separate the dough into buns or bread and place it on a piece of baking paper. Now leave
the breads to rise on the working top for 15-20 minutes. Pull the bread or buns onto the preheated
baking sheet and place it in the oven. Bake for about 30 minutes, or less if you are making buns.
Remember, moist dough will result in juicier bread, which will stay fresh for a longer time.

Wholegrain Øland Wheat Bread


1 bread

Ingredients:
450 ml cold water
1 teaspoon honey
2-3 tablespoon lemon or orange juice
7g yeast
10g sea salt
500g stone ground wholegrain Øland wheat flour

1 baking tin 1-2 litre
Rapeseed oil to brush

Pour cold water in a mixing bowl and whisk in honey, juice, yeast and salt. Add the flour and leave the
batter for 15 minutes, allowing it to absorb. Knead the batter strongly with a ladle or by hands for 5
minutes. Then leave the batter to absorb again for 5 minutes after which you knead again for 5-7
minutes, until the dough slips the bowl. (If you do have a food mixer it can easily do the kneading job
for you). Oil the baking tin and pour in the dough. Cover it up with a moist tea towel and let it rise for
about 3-4 hours on the worktop or for 10-12 hours in the refrigerator.
Heat the oven up to 250C. Sprinkle a little flour on the top of the dough. After 5 minutes you turn the
heat down to 200C. Bake the bread for about 45 minutes, take it out of the tin and tap the bottom to
check that it sounds hollow. Let the bread cool down on a wire rack.

Tip 1: Fluffy wholegrain bread
Replace half of the stone ground wholegrain Øland wheat flour with bolstered Øland wheat flour or
wheat flour. Then you will achieve a coarse but lighter bread, still with a great taste of grain.

Tip 2: Bread snack
Mix 250g chopped nuts and dried fruit in the dough and leave it to rise over the night. Put the dough in
little oiled baking tins, leave to rise and bake as little "bars" or buns.

You may have to adjust the amount of liquids and flour in the recipe to get a perfect dough.
A little lemon- or orange juice in the dough affects the gluten well and gives a better rising.

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