Prep 10 mins
Cook 3 hrs
Based on a recipe from Madge Rosenberg’s book, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says in its introduction, “Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.
- Add all ingredients to bread machine in the order recommended by its manufacturer.
- Process on the basic bread cycle.
A note: the correct translation is Ølbrød - olbrod. Øllebrød - ollebrod - is the porridge you make on leftover rye bread and something completely different :-) A very good bread for sandwiches.
LOVE it! This is our kind of bread for sure. Just a hint of sweet. Nice body from the beer and the rye. Mine was too sticky in the beginning and the ABM couldn't get the dough moving, so I dumped in a little extra beer and it became happy and elastic as it should be. Probably my fault anyway, as I have a bad habit of measuring stuff really quickly. Thanks for sharing this bread which will surely be repeated! We are eating it tonight with some veggie stew and I am going to use it tomorrow for a grilled sandwich and can't wait! UPDATE: My super picky son who eats next to nothing ATE THIS BREAD UP!!!! Bonus to you, Liisa!!!!
Delicious deep flavoured bread and VERY much enjoyed with our simple cheese salad for lunch as well as toasted for breakfast with scrambled eggs! Made as posted using half the amount of molasses in the form of black treacle and making up the difference with honey. Used Carlsberg beer for a truly authentic taste and loved the chewiness of the bread. Mine sank a little in the middle, but I think it was my fault for opening the bread machine half way through baking! Made for the Veg'N'Swap and for ZWT6 and the Whine and Cheese Gang. Merci! FT:-)