📝 About This Recipe
A cornerstone of the Scandinavian breakfast table, Franskbrød (literally 'French Bread') is a beloved Danish classic known for its incredibly soft, pillowy interior and delicate, golden crust. Unlike its French namesake, this loaf is enriched with a touch of butter and milk, creating a tender crumb that is perfect for smørrebrød or simple morning toast. Crowned with a characteristic dusting of blue poppy seeds, this bread brings the cozy essence of 'Hygge' directly to your kitchen.
🥗 Ingredients
Dough Base
- 1 1/4 cups Whole milk (lukewarm, approximately 98°F/37°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast and aid browning)
- 3 tablespoons Unsalted butter (softened at room temperature)
Flour and Seasoning
- 4 cups Bread flour (plus extra for dusting; high protein is best)
- 1 1/2 teaspoons Fine sea salt
- 1 large Egg (at room temperature)
Topping and Finish
- 1 small Egg (beaten with a splash of water for the wash)
- 2 tablespoons Blue poppy seeds (the traditional Danish finish)
- 1 tablespoon Melted butter (for brushing after baking)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the lukewarm milk and sugar. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Whisk the room-temperature egg into the yeast mixture until well combined.
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3
Add 2 cups of the bread flour and the sea salt. Using a dough hook or a sturdy wooden spoon, mix until a thick paste forms.
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4
Add the softened butter one tablespoon at a time, mixing well after each addition until the butter is fully incorporated into the shaggy dough.
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5
Gradually add the remaining flour, half a cup at a time, until the dough begins to pull away from the sides of the bowl. You may not need all 4 cups.
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6
Knead the dough for 8-10 minutes by hand or 5-7 minutes on medium-low speed in a mixer. The dough should be smooth, elastic, and slightly tacky but not sticky.
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7
Lightly grease a clean bowl with oil or butter. Place the dough inside, cover with a damp cloth, and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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8
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
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9
Shape the dough into a tight, neat oval log. The goal is to create tension on the surface of the dough for a better rise.
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10
Place the loaf on a parchment-lined baking sheet or into a greased 9x5 inch loaf pan. Cover and let rise for another 45 minutes.
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11
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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12
Gently brush the top of the loaf with the egg wash. Using a very sharp knife or a razor blade, make 3-4 diagonal slashes across the top, about 1/2 inch deep.
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13
Generously sprinkle the blue poppy seeds over the top of the loaf, ensuring they stick to the egg wash.
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14
Bake for 30-35 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190°F (88°C).
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15
Remove from the oven and immediately brush the crust with a little melted butter for a soft finish. Cool completely on a wire rack before slicing.
💡 Chef's Tips
For the softest crumb, ensure your milk is warm but not hot; anything over 110°F can kill the yeast. If you don't have bread flour, all-purpose flour works, but the loaf will be slightly less chewy and tall. Avoid adding too much flour during the kneading process; a slightly tacky dough yields a much lighter bread. To get the perfect poppy seed crust, apply the egg wash thoroughly so the seeds don't fall off after baking. Store the bread in a paper bag for the first day to keep the crust right, then move to a sealed container.
🍽️ Serving Suggestions
Serve warm with salted Danish butter and a slice of Havarti or Danbo cheese. Use as the base for 'Sol over Gudhjem' or other classic open-faced smoked fish sandwiches. Pair with a hot cup of strong Scandinavian coffee or a glass of cold milk. Lightly toast slices and top with strawberry jam or Brunost (Norwegian brown cheese). Perfect as an accompaniment to a hearty bowl of yellow split pea soup (Gule Ærter).