Bread, buns & biscuits recipes

Greek olive bread

Stir the yeast into the dough dish with ½ dl. lukewarm water. Add the rest of the water, which must also be cooked together with salt, olive oil and lightly squeezed egg. Stir most of the flour and knead the dough well and thoroughly. Let it raise and cover to

Israeli party bread

The yeast is crumbled and diluted with 1 dl. Of the water in the dough plate. Add the rest of the water, sugar, salt, egg and most of the flour. Work the dough well through. It must be smooth and smooth. Add more flour gradually. Put the dough to the heap,

Fast rye bread I

The yeast is crumbled in the dumplings. Pour the lukewarm water and stir the yeast smoothly. Gently soften the buttermilk and add it with rye flour, salt and most of the sifting flour. Bring the dough well and knead more sift flour in a little while. The dough

Ingers rugbread

The yeast is crumbled in the dumplings. Pour 2 dl. Lukewarm water and stir the yeast smoothly. Pour the rest of the water in. Add the syrup, salt, color, wheat flour, rye flour and broken bread kernels. Thoroughly dough the dough. Distribute the dough into

Greek country bread

The yeast is crumbled in the dumplings. Mix some of the buttermilk, mix it with water and the rest of the buttermilk and pour it into the dish. Stir yeast smoothly. Add sift flour, salt and most of the wheat flour. Eat the dough well and long. Bring more fl

Chickpea-spinach bread

Put chickpeas in soft in four times as much cold water as the chickpeas fill for at least 10 hours. Put them in the fridge. Rinse spinach leaves in cold water until they are free of soil. Bring them to a food processor and chop them nicely. Come in and chop

Buns with chocolate

Stir yeast into the lukewarm water. Add the remaining ingredients, melted butter and chopped chocolate. Eat the dough until it is smooth. Let the dough raise a hot spot (not too hot), then melt the chocolate) approx. 1 hour. Turn the dough down. Form it to

Spelled Flutes

The warm water (or ½ water and ½ yoghurt) is sprained with yeast, salt, sugar and olive oil. The flour is stirred for a little bit at a time and rises over a morning (or overnight). Finally, the rest of the flour is kneaded and a little more than a kilo mu