Recipes with Rye kernels. cut/broken

Whole grain bread II

The yeast is crumbled and stirred with the buttermilk. Seasoning and crushed rye are added and the rye is added slightly at a time. Eating to the dough is smooth and smooth. Raises the cover with a damp cloth for approx. 12 hours. The dough is struck down

Whole grain bread I

The yeast is crumbled and stirred with the water laced to 35 degrees C. Salt, flour and crushed rye are added and the dough is kneaded until it is smooth and smooth. The dough is covered with a damp cloth and raises 2 hours. The dough is thrown down and

Core Rye Bread

Yeast is stirred in water and the kernels are added. The rest is stirred and the dough is filled in two greased breadcrumbs. Raise at least 12 hours under a damp cloth. Bake 1½ hours at 170 degrees C. alm. Oven, taken out of the molds and baking for a

Coarse sliced ​​bread

Rug kernels and boiling water are stirred together and stand 2-3 hours. Buttermilk and yeast are stirred, salt and sift flour are added and the dough is well kneaded. Set for tilting a tight spot approx. 1½ hours. The dough is thrown down and shaped into

Rye bread with beer

Soak the rye kernels in the hand warm water approx. 1 hour. Stir beer and yeast together. Add vinegar, salt, soaked kernels, rye flour and wheat flour and stir well together. Let the dough rise in bowls 3-4 hours. Bring the dough into a lubricated form o

Rye bread with sourdough I

sourdough: The yeast should last 1-2 days at room temperature before use. Stir yeast into lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little war

Gitte's home-baked, juicy kernel bread

sourdough: Stir the ingredients together and allow it to stand at room temperature for 2 days. (Only made the first time to bake the bread). Dej 1: Stir the ingredients together. Leave it open at room temperature for approx. 12 hours. Remember to take 3-5

Whole grain bread on the baking machine

The backing kernels soften in plenty of lukewarm water for at least 12 hours. The backing cores are laid for draining in sight. All ingredients are put in the baking machine in that order, however, the yeast will eventually come if it is to be baked with