Not a rasher in sight!
Dark Rye Loaf
Whilst The Baking Nanna and Robert Allen have been hosting #GBBOTwitterBakeAlong, we’ve taken a couple of weeks off to concentrate on making our way through the GBBO technicals and have almost made it to the end of series five. This week, however, we’ve been lured back by GBBO’s first ever Danish week.
Whilst we’re going to have to wait to tackle the fiendish Æbleskiver technical, we’re making the classic open sandwich, Smørrebrød, with a delicious dark rye loaf. We’ve used a dark rye recipe from Dove’s Farm and combined it with flavours from Ruby’s loaf, fennel, poppy, sunflower and linseeds plus we’ve added rye flakes and pumpkin seeds.
For our open sandwiches we’ve opted for traditional Skandinavian flavours with smoked salmon, dill and cucumber with horseradish cream, as well as a retro British classic of homemade Coronation Chicken (tomorrow sees the start of the annual National Curry Week) a mix of pre-cooked chicken breast, greek yoghurt, mild curry powder, mango chutney (we used Geeta’s), flaked almonds and raisins.