Bread, buns & biscuits recipes
The rye bread is soaked in water until it is dissolved. (If the bread is frozen, put it in soft water in the tap). Pour the bread into a dirt so that the water is poured out. The milk lunes and the yeast dissolves in it. The bread is chopped and then the milk
The milk lunes and the yeast dissolves in it. The other ingredients are added. The dough was kneaded to a uniform mass that raised to double size. The dough is divided into 2 equal parts, one for rosin bread and the other for muffins. Rosin bread is spread up
The yeast is stirred in a little of the cold water, then add the rest of the water and salt the melting types are added and the dough is well kneaded. You must find the melting types a little easier. I like this combination. It must be a little tight.
The d
1. Day: Everything is mixed. Must raise at least 18 hours.
2nd day: Remove 100 ml of sourdough and store in a refrigerator. Add rye flour, flour and water to the dough and knead thoroughly.
The dough is filled in three molds and compressed well. Should r
Mix the ingredients, boil for 16 hours. Form to bread and bake at 200 degrees.
Stir the yeast with lukewarm water. Add the eggs. The butter is now crumbled in half of the flour and stir this in the yeast mixture with the salt. Beat more flour in the dough and take it out on the table. Eat it with so much flour that it's still shiny us sm
The yeast dissolves in the lukewarm water and the other ingredients are added. The whole is kneaded for 4-6 minutes until the dough is smooth and smooth. The dough must not be too firm. It feels soft at first, but stiffens during kneading and bedtime. The doug
Rye flour and lukewarm water are stirred together for 2 hours.
The yeast is sprouted in 2 tablespoons. Water and come in the spinal cord. Oil, salt, sugar, malt and sift flour are added and the dough is kneaded until it is easy to let go of the bowl. The do
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