Fewer people at home this week, so I made a half recipe of my usual Soft French Bread (that’s what the recipe calls it) and baked it in a sandwich loaf pan. Forgot the egg wash but it’s still tasty!

Edit: here’s the recipe

• 230g warm water
• 1 Tbsp sugar
• 1-1/2 tsp salt
• 1 Tbsp oil (I usually use olive oil)
• 355g all purpose flour
• 1-1/8 tsp instant yeast
• Mix all ingredients in bread machine on dough cycle. Let rise until end of dough cycle. Shape into loaf and let rise 30 minutes. Bake at 375F for about 25 minutes.

Danish rye bread, known as "rugbrød," is a staple in Danish cuisine, renowned for its dense texture and rich, slightly tangy flavour. My recipe however is on the milder side and is probably more palatable to people from outside Denmark. This bread is packed with whole grains and seeds, making it not only delicious but also nutritious. Unlike lighter, airier wheat breads, Danish rye bread has a robust, chewy consistency that pairs perfectly with a variety of toppings. It's commonly enjoyed as an open-faced sandwich, topped with an array of ingredients such as cold cuts, cheeses, smoked fish, eggs, fresh vegetables, or simply just a good layer of butter. Whether for breakfast, lunch, or as a snack, Danish rye bread provides a satisfying and wholesome base for any meal.

I hope this recipe will work for you, and please let me know if the bread doesn't turn out well, as the recipe always works perfectly for me every single time. I buy flour at the local discount food store, but I've used m