Recipes with Fine rye flour

Russian bread

Dough 1: Warm the water to 37. Crumble the yeast in a bowl. Pour the water over and stir until the yeast is dissolved. Add rye flour and allow it to stand at room temperature until the next day when it has become sourdough. Dough 2: Warm the water to 37. Disso

Weis ' huus (new zealand) dark rye bread

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

Swedish Limpa

Sourdough: Mix water, yeast, honey and rye flour. Deck the dough with plastic and let dough stand at room temperature at least a day but would like longer. Scalding: Boil the water up and pour that over rugmelet in a large pile. Work or beat the dough vigor

Rye Bread III

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 warm water pour it into. Add rye flour and wheat flour and knead the dough thoroughly. The dough will be something soli