Danish Cheese Loaf

This charming item was a gift from someone who knows my favourite kind of  vintage cookbook are those which contain both horrors for me to laugh at and things that might be OK to actually try and cook.

I’m not an expert in Danish dairy, but luckily that canyon has been bridged, by this handy-dandy guide to the cheeses of Denmark. What more could a girl want?

And I wasn’t joking about the range of recipes, either:

This is normal

This is not.

So what to choose?  When I realised ingredient list was basically a salad held together with dough (Walnuts! Blue cheese! Celery!), I knew I had to try it.

 

 

As I didn’t have any self-raising flour at home, I used plain and added some extra baking powder, but then fretted that I hadn’t added quite enough, also the dough felt rather heavy. I decided not to risk creating a flour-fat-seed brick and formed it into a round, flat loaf on a baking tray.

I also forgot about the celery – probably for the best.

Results
I enjoyed the amount of bits in this loaf greatly and would consider the proportions suitable for experimenting with any type of nut and crumble-able cheese. The black sesame seeds were overkill however, rendering the whole thing a bit fibrous and worthy.

If, like me, you have a mild fear of yeast, this is a fine recipe to keep in your arsenal.

Loafed by Elly