Recipes with Grahams

Coarse burgers with carrot

The yeast is spread out in lukewarm water. Add carrots, bulgur, grahamsmel and salt. Sweet wheat flour in the dough until it has a smooth texture. Cover the dough and allow it to rise for approx. 2 hours. Beat the dough and form 24 buns. Place them well (6 bow

Long-term grahamsflûtes

Crumble the yeast and pour it into cold water. Add salt, grahamsmel and wheat flour. Stir the dough together. The dough must be a nice linden and should NOT be kneaded. Let the dough raise the cover in the refrigerator approx. 12 hours. Pour the dough onto a m

Easy coarse bread

Lun milk. Dissolve yeast in the milk. Bring salt, brown dough (can be omitted), grit and seeds. Bowl grahamsmel i. Pour flour flour in a little at a time. The dough must be like a thick porridge. (It can not be kneaded). Pour into two small (teflon) french

Graham buns with grated squash

Water and milk lunes. The yeast is piped out. The other ingredients are added. The dough was pelted through. The dough raises covered approx. 1 hour. The dough is taken out on the table. Further wheat flour was kneaded in the dough until it has a proper consis

Cranks - Graham buns with sesame

Smooth the water until it is barely hand-held. Smolt the yeast in the dumpling dish. Pour a little of the water and stir until the yeast is dissolved. Add the rest of the water, oil, bran and grahamsmel. Eel the dough smoothly. Let it rise for 1-2 hours. Peel

Graham bread with sourdough

Grahamsmel and buttermilk are stirred together and are covered 1-2 days. The yeast dissolves in the water. Sourdej, salt, grahamsmel and wheat flour are added and the dough is well kneaded. Set for tilting a tight spot approx. 1 hour. The dough is thrown down

Danish grahambread

Crumble the yeast in the dumplings. Pour the water over and stir until the yeast is dissolved. Add thick milk and oil and then salt, soy flour and graham flour. Stir and knead the dough well and mix the wheat flour into small portions at a time. Raises to bare

Grahamsbread, Groft

The yeast is stirred in the water. Add milk, salt, sugar, oil and grahamsmel gradually. The dough is worked through until it is smooth and smooth. Wheat flour is added as much as it can take. It is well kneaded and raised for 45 minutes. Covered with damp clot