Last summer i visited Scandinivia, and it was an chance to explore nordic breads.
And the most common daily bread was Rugbrød the famous danish rye bread.
It's a healthy nutritious bread, rich in protein and dietary fiber.
And Buttered rugbrød is essentially the base for Danish open sandwich smørrebrød.
when i went back home, i started reading and watching tutorials to learn how to bake it.
So i tried the rye starter recipe but the outcome didn't meet my expectations, a strong un desirable sour taste. And i kept searching until i found a hybrid version of global baker Dean Brettscneider in his BREAD cookbook. It consist of both sourdough and dried yeast, rye and bread flour with a touch of coco powder and carrots.
