Bread, buns & biscuits recipes

Honey Bread III

Dissolve the yeast in the lukewarm water. Stir in honey and kærenmælk in. Mix all the spices with the sieve the flour, and stir it in wheat flour in eventually. come, a little at a time, so the dough will be æltbar and drop his hands. The amount may vary sligh

Potato bread

stir the yeast into the water. Add the oil, salt, mashed potato powder and pumpkin seeds. Add the flour gradually. the dough is kneaded thoroughly, it has a somewhat weird texture. It is not like a regular yeast dough, it seems more smulret. raises approximate

Lightning-fast spelt muffins

Stir the yeast in the lukewarm water and add the oil, salt and flour. Stir it all together into a sticky dough and got finally no more flour in-speltdej must be very sticky. Pipe the dough carefully and let it raise approximately 15 minutes. Set of 9 buns o

Long term swollen morning buns

Barley groats and water cooked approximately 5 minutes and allow to cool. the milk and yeast stirred into the lunes. The other ingredients are added, however, kept a bit of spelt flour back. The dough is kneaded thoroughly, cover and rest in the fridge for the

Sesame crackers about 25 PCs.

1. melt the butter in a bowl 2. stir in sesame seeds, sugar, salt and water in and add the wheat flour 3. knead the dough well roll out dough out on a floured board to a thickness of about 2 mm. Plug the crackers out of a glass with a diameter of about 7 cm. P

Birthday Buns III

oil, yeast, salt, sugar, milk and egg stir samen. Add the flour and cardamom. raise ½ hour. formes to buns raise ½ hour Bake at 200 degrees for about 12 minutes (do not brush)

On Sourdough rye bread

A: mix together in a large pot/Bowl and rests obscured in 12-24 hours. (B): a. a good mix in large cup of sourdough is taken from in a glass and covered with coarse salt. Put lid on and put in the refrigerator. (Surdejen should preferably be used within 1 ½

Potato bread m. sundried tomatoes

Chop the sun-dried tomatoes and put them to soak in the water. Grate the potatoes coarsely and blancer them 1 ½ minutes in boiling water. Stir the yeast into the tomato water. Add the drained potatoes, oil, salt od the two kinds of flour. Knead the soft dough