Recipes with Rye flour, wholemeal

Walnut bread I

1 day: Dissolve yeast in the cold water. Add flour and knead the dough together and form it into a sphere that is put in a bowl of film over. Rests a cozy place for the next day. 2nd day: The yeast dissolves in the warm water. The sourdough and the other in

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

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

Pirogger with meat filling

The dough: The milk is lunes and the yeast is thrown out. Sugar, salt and oil are stirred in. Rye flour and wheat flour are added. Keep some of the wheat flour back. The dough is well kneaded, covered with a dish and put to a standstill for approx. 30 min.

Dark rye bread

The yeast is fermented in malt beer. Honey, oil, salt, rye flour and wheat flour are added. Keep some of the flour back. The dough is covered with a dish and extends for approx. 1½ hours. The dough is well kneaded. The dough is formed into a large bread. Pl

Mini rye bread

The yeast is fermented in malt beer. Honey, oil, salt, rye flour and wheat flour are added. Keep some of the flour back. The dough is covered with a dish and extends for approx. 1½ hours. The dough is well kneaded. The dough is divided into 18 equal p