Bread, buns & biscuits recipes

Santa's grainy bread

Sunflower seeds roasted lightly in a dry pan, cool and chop coarsely. Milk lunes until it is hand warm (37grader consultancy) and the yeast dissolved in it. The other ingredients are added and the dough is kneaded until it is uniform. Raises the bar in a warm

Pumpernikel-Pumpernikkel

Came the cracked rye and wheat kernels in a large bowl and pour over them with one litre of boiling water. Stir in honey, oil and comings in and cover the dish with tin foil and let it stand and pull at room temperature for 2 days. Dissolve the yeast in 1 c

Asks (Turkish flatbread)

Dissolve the yeast in half of the lukewarm water with a little sugar. Term the flour into a bowl, add the salt and yeast and stir it all well together. Add the lukewarm water, and even the last knead the dough until it is light and flexible and easily relea

Yogurt bread

The yeast is mixed in lukewarm water, milk and fiber healthy mix in and rest for about 10 minutes. Yogurt and cooled melted margarine stir in gærmassen, add Meltet and it all kneaded together. Made snug to uplift in ca. 1/2 time, shaped to French bread and aft

Lavash

Dissolve 1 tsp. sugar in 3 dl. lukewarm water and stir 15 g. yeast out. Style it in a warm place until it starts to ferment, and there comes a little foam on the surface. Got flour, salt and possibly. extra in lukewarm water and knead it into the dough duri

Ham Buns In

The butter is chopped out of the flour, the yeast and break into pieces in and mix with salt, ham and chives, and finally pour lukewarm milk in the Dough kneaded and shaped. to about 14 buns placed on baking sheet and warm in 20-30 minutes. Brushed with cre

Thebirkes

Dissolve the yeast in the milk, and then the flour, the flour and the other ingredients are added and the dough is kneaded well through. Let the dough rest for 5 min. after which it rolled out in a size of approximately 20 X 65 cm. The rolled dough brushed wit

Tebirkes

Dissolve the yeast in the cold milk. And then the other ingredients are added. The dough is then rolled out in a piece at ca. 20 X 65 cm. Surface brushed with egg. The outer thirds folded over each other so that the dough is in three layers. The combined total