Holsteiner Bread

Ingredients for Holsteiner Bread

Instructions for Holsteiner Bread

To prepare the Holsteiner Bread recipe, please follow these instructions:

Milk and buckwheat grains are boiled in a saucepan. Boil 10-15 minutes until the grits have become soft. The mixture is poured into a bowl and cooled.

The yeast is crumbled and stirred. Salt, sift flour and wheat flour are added and the dough is kneaded until it is smooth and easy to dispense. The dough is kneaded through the table until it is soft and smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Raises approx. 45 minutes a coarse place until the dough has a double size.

A 2-l form is lubricated with margarine. The dough is thrown down and shaped into an elongated bread that is put into the mold. A dish is laid over. Repeats approx. 45 minutes a busy place.

Brush the broth with a mixture of milk and oil and scratch with a sharp knife.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the bottom oven rib 40-45 minutes.

When the bread is finished, take 5 minutes in the mold before turning it back and refrigerate on a baker.