Recipes with Emmermel

Emmerbrød with anise

Bageferment-fordej made 12-14 hours before the production of the final bread dough. 2 ½ dl water (about 37 ° C) incorporated in approximately 175 g whole wheat flour or spelt flour for a steady batter. Add ½ tbsp bageferment-grunddej, and who touched so th

Cold Raised Emmerbrød

Dissolve the yeast in the water, mix in the other ingredients and knead the dough thoroughly. The breads weigh, then to about 775 g, looked up and added in two butter buttered molds. They cold be raised overnight in refrigerator. Next day efterhævers loaves of

Emmerbrød with hazelnuts

Fordej: Water and flour, mix to a soft dough. The yeast in mixed and kneaded well into the dough. Let stand covered with a damp towel in a warm place overnight. Bread dough: hazelnuts, water, salt, oil and half of the flour mixed into a dish. Fordejen incor