Bread, buns & biscuits recipes

Rough bread

Lean the water until it is hand warm. Stir the yeast into the dough pan in a little of the water. Add the rest of the water as well as salt, honey and so much of the flour that it becomes a stable dough. Spread flour over the baking table, pour the dough on it

Coarse rye bread I

Warm the milky milk to barely 37º and stir the yeast out a little of it. Add the rest as well as the different types of flour. Let the dough rise for approx. 30 min. In the bowl. Pour the dough onto the baking table and knead it smoothly. Divide it and roll

Graham bread with wheat kernels

Include wheat flour, broken wheat kernels, grahamsmel and salt in a bowl. Warm milk and water until it is hand warm. Stir the yeast into a little of the water. Pour it as well as the rest of the liquid into the flour mixture and stir. The dough does not get st

Graham bread with potatoes

Pure or mash the boiled potatoes in a bowl. Warm the water until it is hand warm. Mix it with potatoes, salt, sugar and yeast. Stir around until the yeast is dissolved. Add grahamsmel, the majority of wheat flour and spices. Stir and knead the dough until it i

Coarse everyday bread

Boil wheat kernels and water. Let it cool for 30 minutes. Pour it into a dough bowl. Put in oil, cold water, syrup, salt and spice. Check that the liquid is 37º and dissolve the yeast in the mixture. Mix the flour, but store a little until the bread is kneaded

Gotland Nodules

Crumble the yeast in the dumplings. Warm the milk until it is hand warm. Pour some of the milk over the yeast and stir. Add the rest of the milk as well as oil, syrup, salt, pomeranian shell and anise. Pour the cream sieve into and stir and knead the dough wel

Sweet walnut bread

Heat the oven up to 180 degrees. Mix flour, baking soda and sugar. Beat the eggs and pour the milk in so the mass is still a little fluid and not a thick mass. Add salt and walnuts. Pour the pulp into a baking and baking it in the oven until it is enough. Serv

Whole grain bread II

The yeast is crumbled and stirred with the buttermilk. Seasoning and crushed rye are added and the rye is added slightly at a time. Eating to the dough is smooth and smooth. Raises the cover with a damp cloth for approx. 12 hours. The dough is struck down