Bread, buns & biscuits recipes

Bread with rosemary crust

The yeast is piped into the buttermilk. The egg is stirred together with sugar and salt and the sifting flour is sifted. The 4 teaspoonful rosemary is over. Finally, buttermilk is poured with yeast over. The whole thing is thoroughly pelted together. Raises 2

Sourdough bread

Sourdough: The yeast is rinsed with the buttermilk and added to the sifting flour. Assembled and covered with film, with a few holes in, and standing 10 - 12 hours is a tight spot. Dough: Sprinkle with lukewarm water. Add sift flour, salt, sugar and bowl. C

Rye bread, Kirstens

The yeast is poured into the lukewarm water. Syrup, oil, salt and finally add the two kinds of flour (flour gradually). Touched with a spoon. The dough was spelled blank on the table. Immediately form a thick sausage, put in a lubricated form (2 liters) and ra

Rye bread with beer

Soak the rye kernels in the hand warm water approx. 1 hour. Stir beer and yeast together. Add vinegar, salt, soaked kernels, rye flour and wheat flour and stir well together. Let the dough rise in bowls 3-4 hours. Bring the dough into a lubricated form o

Rye bread with sourdough I

sourdough: The yeast should last 1-2 days at room temperature before use. Stir yeast into lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little war

Rye bread with beer and apples

sourdough: Stir pilsnerøl, yoghurt and syrup with rye flour to a linden porridge. Cover the film and style it for 2 days or until the dough smears "sour", then the baking can start. Stir crushed bread kernels with yams, beer, gates, mealies, flax seeds, su

Wheat Rye Bread

Crumble the yeast in a bowl. Warm the milk to 37 degrees - finger warm. Stir out the yeast with a little of the milk and add the rest. Mix salt, syrup, egg and melted fat and white beer. Mix the two meals and beat half the milk. Spread the dough evenly and smo

Rye bread I

1st day: Sourdough, rye kernels, water, wheat flour, salt, linseed and sunflower seeds are mixed together. The consistency must be quite fluid. Stands for 24 hours at room temperature. 2nd day: 1 portion of sourdough (about 2 dl.) Taken from. Malt, sugar a