Tokornsbrød

Ingredients for Tokornsbrød

Instructions for Tokornsbrød

To prepare the Tokornsbrød recipe, please follow these instructions:

Rye kernels, rye flour, whole wheat flour and water are stirred together and stand 2-3 hours.

The milk is lunes. The yeast is crumbled and stirred in the milk. The milk stir in the flour mixture. Salt, bowl, oil and sift flour are added. The dough must not get too firm. The dough is kneaded until it just drops the bowl. The dough was kneaded through the table until it was smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Raise 60 minutes in a warm place until the dough has a double size.

The dough is thrown down and divided into 2 pieces that are made into bread. The plate is covered with baking paper or lubricated with margarine. The bread is laid on the plate and a dish is laid over. The bread can also be baked 1 2 mold a. 1½ l. Replies approx. 30 minutes a busy place.

Brush with warm water and scratch with a sharp knife or a razor blade.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the bottom oven rib.