Stone Age bread 1

Name: Stone Age bread 1
Yield: 1 portion(s)
Ingredients: 1.75 dl Hand-hot water; 10 g Salt; 2.5 dl Buttermilk; 275 g Rye flour; 3 dl Water; 300 g Wheat flour; 5 g Yeast; 5 g Dark syrup; 500 g Rye kernels; 75 g Flax seed

Bread, buns & biscuits

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Stone Age bread 1

1.75	dl	Hand-hot water
10	g	Salt
2.5	dl	Buttermilk
275	g	Rye flour
3	dl	Water
300	g	Wheat flour
5	g	Yeast
5	g	Dark syrup
500	g	Rye kernels
75	g	Flax seed

Instructions for Stone Age bread 1

To prepare the Stone Age bread 1 recipe, please follow these instructions:

Ingredients for 1 day is stirred well and be cool (but not cold refrigerator) overnight.

After 24 hours, add the ingredients for the 2 day it all run slowly in røremaskinen small twenty minutes and then beaten up for two loaves of bread.

Bake 45 minutes at 180 degrees-well depending on the personality of oven.

Tips:
The Baker in Gentofte Street, Michael Hjort, has received a Gold Medal for the best rye bread-the stone age bread, here is the recipe

Stone Age bread 1

Ingredients for Stone Age bread 1

Instructions for Stone Age bread 1

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