Risbrød

Name: Risbrød
Yield: 1
Ingredients: Wheat flour as needed; ½ pkg Yeast; ½ l Water, approx. 30 °; 100 g The remaining dough from the last baking, also known as fordej (the first time missing it, of course); 15 g Salt; 300 g Cooked rice; 50 g Macerate the nuts; 75 g Giant durummel; 75 g Spelt flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 1

Ingredients for Risbrød

		Wheat flour as needed
½	pkg	Yeast
½	l	Water, approx. 30 °
100	g	The remaining dough from the last baking, also known as fordej (the first time missing it, of course)
15	g	Salt
300	g	Cooked rice
50	g	Macerate the nuts
75	g	Giant durummel
75	g	Spelt flour

Instructions for Risbrød

To prepare the Risbrød recipe, please follow these instructions:

Bring all the ingredients together into a sticky dough that just slips easily. Eight for approx. 10 min. Let the dough raise to double size (like a cool place, as long cold raising gives a more "cool", juicy and tasty bread with longer shelf life).

Turn the dough down, shape it into a loaf and allow it to rise again to double size. Bake bread at 200 ° for approx. 45 min. (The first 10 min with steam - place a pan on the bottom of the oven and turn on the oven. When the oven is hot, insert the bread and immediately pour some water into the pan. You can regularly shower in the oven with a flower blocker).

Risbrød

Ingredients for Risbrød

Instructions for Risbrød

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