Congratulations for discovering tastes beyond sweet white bread! “Knekkebrod” is a basic staple in all Nordic countries, naturally with regional varieties.
Have you ever tasted sour rye bread? If not, here is a recipe if you feel like expanding your taste horizons to a whole new level:
Thanks for the recipe. It looks a bit like an einkorn rye sourdough I make on occasion. I still have a big bucket of rye berries in there so I think I mill some and try this out. It looks tasty.
I think that “einkorn” is what we call “speltti” and if so, it indeed does make a good bread. I’ve also tried einkorn/speltti beer, which also had a unique and enjoyable flavour.
The texture of sour rye bread and and einkorn/speltti bread is very similar, but the sourness is what makes the rye really stand out.
I recommend trying it when the bread is warm so that the butter partially melts on it, with thin slices of salted salmon or good cheese. It is mindblowingly good.
Congratulations for discovering tastes beyond sweet white bread! “Knekkebrod” is a basic staple in all Nordic countries, naturally with regional varieties.
Have you ever tasted sour rye bread? If not, here is a recipe if you feel like expanding your taste horizons to a whole new level:
https://zegedinesandbellytimber.blogspot.com/2011/06/hapanleipa-finnish-sour-rye-bread.html?m=1
Thanks for the recipe. It looks a bit like an einkorn rye sourdough I make on occasion. I still have a big bucket of rye berries in there so I think I mill some and try this out. It looks tasty.
I think that “einkorn” is what we call “speltti” and if so, it indeed does make a good bread. I’ve also tried einkorn/speltti beer, which also had a unique and enjoyable flavour.
The texture of sour rye bread and and einkorn/speltti bread is very similar, but the sourness is what makes the rye really stand out.
I recommend trying it when the bread is warm so that the butter partially melts on it, with thin slices of salted salmon or good cheese. It is mindblowingly good.