Bread, buns & biscuits recipes

Butter croissant

The yeast is mixed with a friable and dl. milk is tempered to 35 degrees. The 150 grams of flour is mixed in, and the dough is kneaded until it is glossy and supple and drop the table and hands. The dough out in a bowl and made withdrawals in a warm place in 4

Buns with Ymer

Warm the milk 35 degrees here in the yeast udrør. Com ymer, eggs, sugar, salt, margarine and favor this in gæropløsningen. Com if necessary. raisins in flour in the dough Knead. is smooth and glossy. It may be a little sticky if there are raisins in. Let dough

Morning buns 02

dissolve the yeast in the water, sugar and salt added. wheat flour is stirred in. the dough is a bit sticky but it should be. made in the refrigerator for at least 6 hours with wet Tea towel over. the dough can keep in the refrigerator for max 7 days. the doug

Wholemeal rusks

com salt sugar and margarine in a serving dish and pour the boiling milk over the udrørte add the yeast and egg term flour beat the dough roll it out into a sausage and cut it out in 10-12 paragraph that rolled by hand and put on a greased plate style this for

Break bread with durum wheat flour

Stir the yeast into the water (maximum 24gr.), salt and a little wheat flour is stirred in to a steady porridge, oil is added, stir in the flour, durum sifting is stirred in and finally accepted the last wheat flour in the Dough is kneaded until it is flexible

Greek flatbread

Turn on a frying pan, medium heat, without fat. Mix the flour, baking powder and salt. Mix then flour mixture a little at a time until dough in yoghurt almost sticky more. Share the next, in two parts. Sprinkle a little flour on the work surface and press the

Country bread with buttermilk.

Stir the yeast into warm water. Add the buttermilk, oil, salt and wheat flour. Sifting mix in a bit of a time, to achieve a uniform dough which is fixed. Knead the dough thoroughly and style the exposed to uplift in 45 min. Turn the dough down and divide it in

Leo ´ s Muesli muffins

Fill up with regular wheat flour, to the consistency of the dough is so who ever touched in the can. Everything is stirred thoroughly. Raise for 2 hours covered, or overnight in the refrigerator. The dough must be kneaded or stirred through, but not put on