Recipes with Rye flour

Rye Bread WE

Taking and touching the yeast out of the salt, then add the syrup, water apple vinegar in that order. Finally, add the flour, that one has to "feel" their way the dough may "stick" slightly without sticking and should also not be too dry, so you well, it knead

Rye Bread (V)

milk and yeast stirred into lunes this. yogurt and salt added. rugmelet poured in at a time, the flour lidtefter a little. the dough is kneaded well through. It can't be too fast. forhæves ca. 30 min., indenden kneaded again, shaped and after. Bake approximate

Rye bread with sourdough III

Surdejen is stirred with buttermilk, salt and sauces suit. 200 g 200 g rye flour, grains, 500. g. plain flour and 2.5 dl lukewarm water is stirred in. The dough should stand covered at room temperature for 24 hours. 400 g rye flour, 100 g. cores and 2.5 dl

Rye bread with leaven II

Surdejen is stirred with buttermilk, salt and sauces suit. 200 g 200 g rye flour, grains, 500. g. plain flour and 2.5 dl lukewarm water is stirred in. The dough should stand covered at room temperature for 24 hours. 400 g rye flour, 100 g. cores and 2.5 dl

Crispbread coarse, healthy and delicious.

Mix everything, so the dough is firm. If there is too much moisture in it is not to work with, or to bake, so it must have much longer in the oven. It is easier to put a little more coarse spelt flour in, or leave it a bit then sucks the coarse ingredients

Anne's great theboller with carrot

Dissolve the yeast in the lukewarm water. Add the rest of the ingredients, but the team again with wheat flour. The dough should be smooth and supple and, finally, not too dry. Let dough raise in 30 min. and then to form the buns. Brush with egg and let them

Bread from Paradishus, Bornholm

Mix all ingredients together and add milk so dough get consistency as a thick oatmeal. Then met in a greased form and bake in the oven at 80-90 degrees in 24 hours. Tips: Tastes like sweet brown bread-and quite wonderful with real butter on.

Annes Grove Lynboller

Melt the margarine with half of the milk. Cool the mixture. Came the rest of the milk in order to promote cooling. Came in, when the yeast mixture has hand temperature and dissolve this. Mix sugar, salt, rye flour, wholemeal flour and 5-kornsblanding in the f