Recipes from Wocobook

Rye bread with beer and apples

sourdough:
Stir pilsnerøl, yoghurt and syrup with rye flour to a linden porridge. Cover the film and style it for 2 days or until the dough smears "sour", then the baking can start.

Stir crushed bread kernels with yams, beer, gates, mealies, flax seeds, su...

Wheat Rye Bread

Crumble the yeast in a bowl. Warm the milk to 37 degrees - finger warm. Stir out the yeast with a little of the milk and add the rest. Mix salt, syrup, egg and melted fat and white beer. Mix the two meals and beat half the milk. Spread the dough evenly and smo...

Rye bread I

1st day:
Sourdough, rye kernels, water, wheat flour, salt, linseed and sunflower seeds are mixed together. The consistency must be quite fluid. Stands for 24 hours at room temperature.

2nd day: 1 portion of sourdough (about 2 dl.) Taken from. Malt, sugar a...

Fast bread

The yeast is stirred in the lukewarm water, adding salt, milk, sugar, bowl and gradually sift flour. The dough slices well and knead with flour until it is smooth and smooth. Raises with damp cloth for approx. 45 min. To double size. Turn down and work through...

Anadama Bread

Bring the corn flour into a large baking cabbage. Bring water to boil. Pour it down to the corn flour and stir in the mixture to prevent clumps from forming. Let this mixture last for half an hour.

Dissolve yeast in 1 cup of lukewarm water. Bring syrup, sal...

Real bread

The sourdough is stirred together and is covered with film for at least 1 day. (Better for 2 - 3 days) must not be too cold.

Stir the buttermilk and sourdough together, add salt, sugar, syrup, and bowl. Then mix well with the flour and finally knead togethe...

Apple Bread

Bring the wheat kernels into a bowl pour boiling water over them, leave them for 10 minutes. Bring the yeast into a bowl, add salt and stir until yeast becomes liquid. Tear the apples roughly and add them, add milk + yoghurt and the broken wheat kernels. Eat t...

Rye bread without flour

The millet seeds are placed in a pot of plenty of water and boiled for a moment. The pot is taken from the heat, put on and after 10-15 minutes. Pour the millet seeds into a sieve. They are extinguished strongly with cold water from the tap so the slim liquid ...