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I’ve heard of Smørrebrød before and I wanted to make it, but never got the chance until now. This was one of the challenges at Great British Bake Off and it corresponded with the weekend I got back from holiday and I wanted to bake some bread. Thus, making a rye bread was the way to go. I’ve made a rye plain bread before and it was great. Now I wanted to make it even more special, so I’ve added some pretty interesting ingredients, like walnuts, Chia, hemp, and cumin seeds.


I wasn’t sure what to expect from these. It’s a sandwich, a little posh sandwich, but still, it doesn’t scream something fancy. Well, I was so wrong. I made only two to take pictures and my husband and I shared them afterwards. We’ve continued with two identical Smørrebrød and a new version with the leftovers. So, these will feature in my menus from now on, as a starter for a special meal and on special days too. They are not hard to make, but require lots of ingredients. If you want to try your own version of Smørrebrød, make sure you have some big flavours, and pickles or capers. They give an extra layer and it makes a huge difference to the taste.

To make things easier, I’m going to share the recipe for the rye bread, and after that the ingredients and how I’ve made the sandwiches.

Rye bread for Smørrebrød

Ingredients for the rye bread to make the Smørrebrød:

– 150g wholemeal rye flour
– 300g strong white flour
– 8g easy bake yeast
– 300 ml lukewarm water
– salt
– 1 tsp sugar
– 1 tsp Chia seeds
– 15g chopped walnuts
– 1 tsp cumin seeds
– 1 tsp hemp seeds

Mix the flour in the bowl of the stand mixer. Make a well on a side and add the salt. Cover it and make a well in the middle, put the yeast and the sugar. Pour the water and start kneading at low speed. Increase the speed and knead for 6-7 minutes. You can do that by hand, but knead it for around 10 minutes if you do that. Now tip the dough onto the worktop and start incorporating the seeds and chopped walnuts. Knead until all the seeds are incorporated. Put the loaf in a oiled baking tray. Leave it to rise for an hour or even more. It has to at least double in size, that can take more or less, depending on the temperature you have in the kitchen.

Because you put the bread to rise in the baking tray, you don’t need to knead it again.

Preheat the oven at 200C / 180C fan and bake the bread for 30-40 minutes. Try it with a wooden skewer to see if the bread is cooked all the way through. I left mine for 30-31 minutes. Leave the bread on a cooling wire to cool completely before slicing it.

Vegetarian Smørrebrød with avocado

Vegetarian Avocado Smørrebrød, 2 servings:

– 2 slices of rye bread
– 1 medium avocado
– lemon juice
– butter
– 1 egg
– 10 capers
– edible flowers

Boil the egg and leave it to cool. I always put the egg, at room temperature, in the boiling water and I leave it to boil for 7-8 minutes for hard boil. After the timer goes off, I will rinse the eggs in cold water until their temperature goes down. This way the egg will look perfect after the shell is removed.
Wash, peel, and remove the pulp of the avocado. Pour a bit of lemon juice on it, so the avocado keeps its colour. Crush the avocado with a fork. Wash and pat dry the edible flowers.

Now, to make the open sandwich, butter the bread slices. Put the crushed avocado on top and spread it with a fork. Put the slices of egg on top, scatter the capers, and decorate with edible flowers.

vegetarian Smørrebrød with sausages

Vegetarian Sausage Smørrebrød, 2 servings:

– 2 slices of rye bread
– 1 Tofurky Vegan Italian Style Sausage
– soft cheese with cracked black pepper
– yellow and red tomatoes
– Oak smoked cheddar
– pickled green tomatoes
– rocket

Heat the sausage on a frying pan with a bit of oil for about 2 minutes. Shake the pan so the sausages cook evenly. If you haven’t tried these sausages before, do try them. They are amazing.
Wash and pat dry the tomatoes and the rocket. Cut in slices the tomatoes, the pickled tomatoes, the cheddar, and the sausage.

Make the Smørrebrød by spreading the soft cheese on the slices of bread. Arrange 4 thin strips of cheddar on top. Put the tomato and sausage slices on them, so they have a bit of height. The sandwich will look better and this way you can put more things on it. Decorate it with the rocket leaves.

Part of Bake Off Bake Along.

3 thoughts on “Smørrebrød

  1. Anca your smoorebread looks really good. your open sandwiches look so pretty , neat and tasty . I think you would have done very well had you been on the GBBO making this signature bake x
    thank you fir linking it up x

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