Rugbrød

So, my parents have recently been baking their own bread - particularly danish rye bread, which is a very dense sourdough with amazing flavour that is sliced thinly because otherwise your colon just can't handle it.  Apart from the fact that it's delicious, this is basically Dwarf Bread. The relatively small loaf pictured here weighs 1300gr and has the structural integrity of a housebrick.

I won't go into details about the recipe (interested parties can find it here), but it involved mixing buttermilk, yeast, flour, water and salt, parking that in the fridge for a week to ferment, then mixing that in with rye flour, rye grains, linseed meal, beer, molasses and some other stuff. I think I overcooked it slightly - the crust is a little too dried out, because it was really hard to judge doneness as apparently it's supposed to be slightly sticky in the middle when it's done - it solidifies in the 24hr rest time it requires after baking.

The finished product.  Serious bread!  I think this compares quite nicely to the picture in the recipe link above - nailed it!

And a consumption shot.  This stuff is flavoursome enough to be eaten with nothing but butter - it tastes of grains and malt and seeds and awesomeness.  Note the butter thickness - the Danes call this "tand smør", or "tooth butter", as it's thick enough to leave toothmarks in when you bite.  This is apparently how it's supposed to be done. I figure eating bread that's an order of magnitude more wholegrain than wholegrain qualifies you for a few health credits that can be spent towards buttery goodness.

(note also the silly soldier mug - hooray for hand-me-down stuff!)