Surbrødsflutes
Bread, buns & biscuitsCook time: 0 min.
Servings: 3 pcs
Servings: 3 pcs
Ingredients for Surbrødsflutes
| 1 | tbsp | Comments |
| 1 | dl | Lukewarm water |
| 1 | tbsp | Oil |
| 1 | tsp | Salt |
| 100 | g | Rye flour |
| 2 | dl | Buttermilk |
| 225 - 275 | g | Wheat flour |
| 25 | g | Yeast |
| 75 | g | Sifting |
Instructions for Surbrødsflutes
To prepare the Surbrødsflutes recipe, please follow these instructions:
The yeast is stirred with the water. Milk and other ingredients are added. Put it together into a blank dough, cover it with a damp cloth and set it up for a slight spot for approx. 1 hour. It is knocked down and kneaded through, divided into three servings, each trilled to flutes in a baking sheet length. Get on the lubricated plate. Scratches lengthwise and after raising for 15 - 20 min. Brush with whipped egg, sprinkle with a list of bowls. Bake in the middle of the oven at 225 degrees for 15 - 20 minutes.
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