Rye Bread III

Ingredients for Rye Bread III

Instructions for Rye Bread III

To prepare the Rye Bread III recipe, please follow these instructions:

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 solid and must not hang in the fork or fingers. Shape dough into 3 loaves of bread, put them in the buttered bread molds and let them raise. Prick them with a fork and brush them with water, butter or eggs, depending on how you want the baked surface.

Bake loaves for 30 minutes at 210 ° c; deck them then with staniolpapir and behind them for another 60 minutes at 175 ° c. Turn loaves out of the molds and let them cool a little; then cover with a towel and let them lie down and curl up in it for 12 hours. So can they may have occurred. place in plastic bags and place in the refrigerator for a day or so. Now they can be sliced, packed and frozen if desired.

Tips:
There will be always the crusts and bit of SN to spare when the breads cut into slices. It can be usefully make beer soup of. Try serving it in the following way: mix the bread with water or white and cook it up so it will be lump free. Add sugar and let boil up again øllebrøden. Beat the egg yolk (s) with sugar and serve this "egg schnapps" for øllebrøden, plus of course the cream!