Recipes with Rye flour, wholemeal

Kirsten Hüttemeiers easy, quick rye bread

Dissolve the yeast in the lukewarm water. Syrup, oil, salt is added and the two kinds of flour little by little. Stir together with a spoon. The dough is kneaded forms on the table. Formed immediately to a thick sausage placed in a greased baking Tin (2 lit

Buns with kernels and rye flour

Rugkernerne cooked up with the 2 cups water, boil about 2 minutes and taken by the heat. Butter is melted in the warm rye kernels and most of the milk is added to the milk must be finger warm. The yeast is mixed in the rest of the milk and the salt, sugar a

Filled garfish with pesto

Cut the redecorated garfish in ca. 8 cm long pieces. Remove carefully the Green legs. The fish must be like double filet, IE. without the back is cut up. Peel and chop the onion, garlic, Basil and parsley. Fill it in the fish. The fish turned into flour wit

Fried fish with chives cream horns and new potatoes

Fold the cleaned hornfiske fillets together to form squares. Hold them together with toothpicks. Turn them in coarse rye flour salt and pepper to taste. Golden fry them in butter or oil on a tefal forehead. Chives cream: Tube cream fraichen with mustard, am

Fiber trim bread-Fibertrimbrød

Dissolve yeast in water in a large bowl. Add sour milk and all the other ingredients and knead it thoroughly together it may be slightly sticky. Let dough raise covered in a warm place 60 minutes. Knead the dough well through and shape it into a loaf of bre

Fried eel with potatoes and parsley sauce

The Finns are clipped by the eel, and the peeled cut into appropriate pieces Then invert the in rye flour and seasoned with salt and pepper. 50 grams of butter is melted in the pan fried Eel herein for they are light brown. At the same time, melt 50 g

Low-fat grovboller

Stir the yeast in the lukewarm water and add sugar, eggs, salt and grated carrot. Came the other ingredients in, but keep a little flour left. Knead the dough well with more flour until it is glossy and smooth. Raises 1 hour, uncovered. Molded to 12-15 bun

Rye bread and sourdough

Sourdough: Dissolve yeast in yogurt Tubes rugmelet Sprinkle dough with salt Dough covered with cling film-prick a few holes. Be made warm 3-4 days-touched by and through. Is then ready for use. Rye bread: day 1. Surdejen mixed with the other ingredients. B