Recipes with Wheat flour

Norwegian whole wheat bread

The margarine is melted, the milk is added, the butter is melted out. Syrup, salt and flour are added. The dough is well kneaded. Set for tilting a tight spot approx. ¾ hour. The dough is thrown down and shaped into 2 loaves, which are put in lubricated mol

Apple-onion bread

The yeast is poured into the lukewarm water, oil, salt, honey and the two kinds of flour are mixed in, but hold some flour back to knead with. The dough must be soft but not moist. The dough can now raise in a cool place for 4-5 hours, possibly. one night. You

Skåne rugbrod

The buttermilk is heated gently so that it does not separate. The yeast is stirred in the buttermilk. The other ingredients are added and the dough is well kneaded. Set aside for a slight spot about ¾ hours The dough is thrown down and shaped into a loaf of

Russian Blackbread

The yeast is stirred in the lukewarm water. The other ingredients are added and the dough is well kneaded. Set for tilting a tight spot approx. 45 minutes. The dough is thrown down and shaped into 2 loaves. Replies for about ½ hour on plate Bagetid about

Ukrainian bread I

Stir water and yeast together until the yeast is dissolved. Add the remaining ingredients, hold a little flour back in the beginning and knead it slowly in the dough until the dough is smooth and smooth. Let the dough raise loose and covered to double size, fo

Valnøddekrans

Whole grain wheat flour is poured over boiling water and lasts a couple of hours. Bring yeast and water in. Salt, syrup, yams, nuts and wheat flour are added and the dough is well kneaded. Set aside for a slight spot about ¾ hours. The dough is knocked d

Chopped whole wheat bread

The whole grain flour is poured with boiling water and will stand for a couple of hours. Yeast and water are stirred. Salt, quark and wheat flour are added and the dough is well kneaded. Set for tilting a tight spot approx. ½ hour. The dough is thrown do

Landbread from provence

Surdej: Yeast, water and grahamsmel are stirred together. The bowl is covered with foil and is at room temperature approx. 1 day. The other ingredients are added and the dough is well kneaded. Set aside for a slight spot about ½ hour. The dough is thrown