Baking at Brød
Since opening the bakery in 2015 we’ve been recreating and perfecting our favourite Danish bread recipes and making our own loaves based on experiences and tastes for you to enjoy in Wales.
We only use traditional ingredients including the finest stone ground organic spelt flour and organic semolina. Our small team of bakers start at 4am each morning and use original Danish baking methods of hand crafting the dough, baking in our steamed stone ovens, depending on the crust ‘crunch’ we want.
We were inspired by our friends, local makers and producers to show you how we think our bread could be used to its full potential, so you get the best of each slice. Special thanks to chef Tommy Heaney who helped us prepare, cook and style the ingredients and use his fantastic restaurant for the photo shoot. All photos by Betina Skovbro.
Rye bread (plain or topped with sunflower seeds)
Our organic dark rye bread is a Danish staple with its dense middle and a delicious chewy crust that develops over time. Thickly sliced, it makes the perfect base for a smørrebrød - an open face sandwich with an array of toppings from meatballs, smoked salmon and salami with crispy onions and pickled vegetables. (Beef from Oriel Jones and salad/vegetables from Windsor Fruit Stores).
This square oaty loaf is slightly sweet and uses premium white flour and organic semolina and is coated in rolled oats to give a crunchy bite. We’ve made the ultimate lunch box sandwich packed with fresh salad and vegetables from Windsor Fruit Stores in Penarth. Perfect for adults or kids and beats a meal deal soggy sandwich.
Italian White Loaf
An everyday bread for the family, more than just your typical white bloomer, this bread is handcrafted using white premium flour and organic semolina. Crusty on the outside and light and airy on the inside. Perfect for toasting too. We’ve topped our Italian loaf with smashed avocado, poached and a creamy white sauce for a brunch treat. A soft-boiled egg deserves a good soldier and this loaf is perfect for the occasion.
Sourdough (seeded or unseeded)
Our sourdough takes 74 hours to make from infancy to full bloomer, great for toasting and lasting longer than other breads, it is made from 4 simple ingredients: water, flour, salt and time. We think it’s perfect for the ultimate breakfast sandwich with back bacon from Canton butcher Oriel Jones and free-range eggs, scrambled, buttery and coming out of the side.
Our muesli loaf is round, sweet and packed with oats, fruits and seeds. We had to pair it with welsh butter and delicious fruit jams and preserves from the award winning Penylan Preserves. We used three fruit marmalade, plum jam and mixed berry jam with berries from the allotment.
We use stone ground organic spelt flour to create our spelt loaf which contains like all our loafs a sourdough starter, for a healthy loaf with a light crust on the outside and super soft centre. To make a truly delicious sandwich we added cheese from the Cheese Pantry in Cardiff Market and added a pop of flavour with Inner City Pickle’s famous bread and butter pickles made locally and sold at Roath Farmer’s Market most Saturdays.
A special bread using our own secret recipe, named after fearsome Viking warrior Holgar Danske, who, legends say possessed an enchanted sword. It’s made with a rye sourdough and has a unique cross shape design on the crust which recreates the markings of his famous weapon. We chose a delicious vegan cawl recipe for this robust bread made by Swansea based Sarah Philpott, author of The Occasional Vegan recipe book.
Malted loaf (five seeded)
The Malted five seed loaf packs nutritious seeds into this dough, linseed, pumpkin, sesame, sunflower, poppy seeds give a great flavour. The ultimate snack is Welsh rarebit made with cheese from the Cheese Pantry in Cardiff market and a crisp IPA from Cardiff based Rival Brewing Co.
Carrot and linseed loaf
A loaf born out of one of our bakers’ undying love for sweet carrot cake with a Danish twist. This is a white loaf prepared in the Danish style with a blend of carrot and linseed to give a sweet taste. Spread with butter and eat with a tangy tomato soup. We serve homemade soups and crusty rolls in our café and to take way for a hearty lunch.
Thanks to all our friends: