Recipe by mersaydees
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.
Top Review by Dorte
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.
- 3.69 ml active dry yeast (1/2)
- 631.69 ml bread flour (1 3/4)
- 177.44 ml rye flour (1/2)
- 3.69 ml salt (1/2)
- 44.37 ml molasses (2)
- 177.44 ml water (1/2)
- 78.07 ml beer (1/4)