Great Prayers Day ~ Store Bededag ~ Hveder
Friday, May 8, 2009 4:56:40 AM
Some sources date this day of prayer more recently to the time of Christian VII, when his Prime Minister, Count Johann Friedrich von Struensee, decided upon one great day of prayer. The day was introduced as a more efficient alternative to individually celebrating a number of holidays honoring various minor saints in the Spring. In Danish we call it "Store Bededag".
Since the bakers weren't allowed to work on Great Prayer Day either, it has become custom that Danes eat "varme hveder", a traditional bread that is baked the day before and then warmed up in the oven.
ZRS (Zaphira's Recipe Service) proudly brings you the recipe for Danish Hveder:
4 dl milk (13.526 Oz.)
50 g yeast (1.756 Ounces)
1 teaspoon salt
1 tablespoon sugar
1 ½ eggs
1.5 teaspoon cardamom
775 g flour (1.7 lbs)
Warm the milk untill it's luke warm. Dissolve the yeast in the milk. Mix the salt, the cardamom, the egg and the sugar into the milk. Ad the flour little by little and stirr with a ladle until the dough is smooth. Then cover it with a towel and let it rise for about half an hour.
Pour some flour on the table and pour the dough onto the table. Knead it thoroughly.
Shape the dough into 15 buns, and put them close together on a baking plate.
Let them rise again for about 20 minutes. Glaze the buns with the egg and bake them in the oven for 20 minutes at 200 Degrees Celcius (392F).
Let them cool off and split them into halves before you toast them on a toaster or in the oven.
Bon Appetit - or as we say in Danish: Velbekomme.