Rugsigtebrød
Bread, buns & biscuitsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Rugsigtebrød
| 1 | tbsp | Vinegar |
| 1 | tbsp | Comments |
| 1 | dl | Lukewarm water |
| 180 | g | Sifting |
| 2 | tsp | Salt |
| 25 | g | Yeast |
| 50 | g | Rye flour |
| 6 | dl | Boiling water |
Instructions for Rugsigtebrød
To prepare the Rugsigtebrød recipe, please follow these instructions:
Rye flour, sift flour and bowl are mixed and poured with boiling water. Stirs through and is covered until next day. Yeast and water are stirred. Salt, vinegar and sift flour are added and the dough is well kneaded. Set for tilting a tight spot approx. 1½ hours. Dejens are knocked down and shaped into a loaf of bread. Replies to the plate approx. 20 min. Bake 1¼ hour at 200º.
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