Recipes with Salt

Fast rye bread I

The yeast is crumbled in the dumplings. Pour the lukewarm water and stir the yeast smoothly. Gently soften the buttermilk and add it with rye flour, salt and most of the sifting flour. Bring the dough well and knead more sift flour in a little while. The dough

Ingers rugbread

The yeast is crumbled in the dumplings. Pour 2 dl. Lukewarm water and stir the yeast smoothly. Pour the rest of the water in. Add the syrup, salt, color, wheat flour, rye flour and broken bread kernels. Thoroughly dough the dough. Distribute the dough into

Greek country bread

The yeast is crumbled in the dumplings. Mix some of the buttermilk, mix it with water and the rest of the buttermilk and pour it into the dish. Stir yeast smoothly. Add sift flour, salt and most of the wheat flour. Eat the dough well and long. Bring more fl

Mörbrad with banana in curry

Pudding the tenderloin. Put it in boiling letsalted water. Let it boil approx. 10 min. Cut it into 2 cm slices. Slice the slices easily, season them with salt, pepper and oragano. The dark browns rub on the forehead. Picked up and put in greased dish. On top o

Minestra di finocchio

The mustots are peeled and cut into fine tern. Fennicles are cleaned and cut into fine strips. The onions are sautéed golden in the oil and the fennel strips are added and sautéed for a moment before pouring broth. The soup is cooked by low heat for 30 minutes

Horn without sugar

The yeast is dissolved in the lukewarm water and the rest of the ingredients are mixed in (flour and sweetener are mixed and finally added). Divide the dough into 3 pieces, each rolled out into a pancake and cut into 8 triangles, and then a teaspoon filled. Po

Buns with chocolate

Stir yeast into the lukewarm water. Add the remaining ingredients, melted butter and chopped chocolate. Eat the dough until it is smooth. Let the dough raise a hot spot (not too hot), then melt the chocolate) approx. 1 hour. Turn the dough down. Form it to

Spelled Flutes

The warm water (or ½ water and ½ yoghurt) is sprained with yeast, salt, sugar and olive oil. The flour is stirred for a little bit at a time and rises over a morning (or overnight). Finally, the rest of the flour is kneaded and a little more than a kilo mu