Weis ' huus (new zealand) dark rye bread

Ingredients for Weis ' huus (new zealand) dark rye bread

Instructions for Weis ' huus (new zealand) dark rye bread

To prepare the Weis ' huus (new zealand) dark rye bread recipe, please follow these instructions:

Opblød rye in boiling water for 10 minutes. Leave to cool.

Stir in potato flour and yeast, Dissolve salt in hvidtøl., yogurt and molasses in hot water and pour it into the flour, rye and wheat flour and add the. knead the dough thoroughly. The dough will be something solid and must not hang in the fork or fingers. Shape dough into 3 loaves of bread, put them in the buttered bread molds and let them raise.

Prick them with a fork and brush them with water, butter or eggs, depending on how you want the baked surface.

Bake loaves for 30 minutes at 210 ° c; deck them then with staniolpapir and behind them for another 60 minutes at 175 ° c.

Turn loaves out of the molds and let them cool a little; then cover with a towel and let them lie down and curl up in a few hours. So can they may have occurred. place in plastic bags and place in the refrigerator for a day or so. Now they can be sliced, packed and frozen if desired.

Tips:
There will be always endeskorper and bit of SN to spare when the breads cut into slices. It can be usefully make beer soup of. Try serving it in the following way: mix the bread with water or white and cook it up so it will be lump free. Season to taste with sugar and lemon juice, and let øllebrøden cook up again. Beat the egg yolk (s) with sugar and serve this "egg schnapps" for øllebrøden, plus of course the cream! In West Jutland, it was in many places tradition to eat beer soup with fried herring, but I never had the courage enough to experiment with!