The robust bread of the Rye Cup recipe can be easily added with larger amounts of chopped herbs of various kinds.
Julie A. Swane is the author of a series of foraging books about edible herbs and plants that can be found wild and mixed into bread dough. Julie recommends everything from spruce, Swiss chard, rosehips and rosehip flowers, nettles, sweet chervil / Spanish chervil or dandelions.
The recipe below is with dandelions.
Taste: Dandelion in the bread gives very little taste. But on the other hand great nutritional value. Wild plants contain vitamins and nutrients that are not normally in our diet and that variety and richness is only good for our health.
Quantity: For a portion of Rugkop rye bread, approx. 3 dl chopped young dandelion leaves and young dandelion heads (that have not turned yellow yet).
When? Can be picked all year round, but in the spring all the plants are young and it is quick to collect large quantities.
Storage? They are frozen immediately and can last a year.
The dough: Add the 3 dl chopped dandelion leaves The rye cup dough , after sourdough for the next baking is removed so that the herbs do not get into the sourdough. The dandelion heads can be fun to put in whole so that they can be seen in the slices of the finished bread.
Bake the Rugkop rye bread as usual and enjoy the taste of the north.
Get more inspiring knowledge about sankemad in Julie A. Swane's many books, which can be bought in Julie's fantastic flower shop Your Plant Friend at Amagerbrogade 7 in Copenhagen.