Recipes with Wholemeal rye flour

Finnish sourcurrant

Bring the spoon into a bowl, boil 3 dl. By the water, pour it over and mix well. Cover with plastic foil and leave it for 12-24 hours. Warm the rest of the water and grease until it is hand warm. Crumble the yeast in a bowl, add the liquid and mix it. Mix s

Russian bread

Dough 1: Warm the water to 37. Crumble the yeast in a bowl. Pour the water over and stir until the yeast is dissolved. Add rye flour and allow it to stand at room temperature until the next day when it has become sourdough. Dough 2: Warm the water to 37. Disso

Special Rye Bread

Pour 5 dl of rye flour into a dough bowl. Add the fat into small pieces. Pour the boiling water and stir. Leave it for approx. 10 min. Stir the cold water, salt, syrup and bowl. The mixture must be hand warm. Crumble the yeast and stir until it is dissolved

Rye bread with malt beer

To avoid dental damage, start soaking the rind kernels in the lukewarm water for 1-1½ hours. Stir malt flour and yeast together in a baking pan. Add vinegar, salt, soaked kernels, rye flour and wheat flour and stir well together until it looks uniform, reme

Rye bread with whole rye kernels

The spores are soaked a day. The drains and soaking water are measured and supplemented to 3 dl, lounging to 35º. The yeast is thrown into it. The other ingredients are added and the dough is kneaded until it is smooth and smooth. The dough is rolled into a ba

Lyrsätersbrød

Warm the milk, until it is hand warm (37º). Crumble the yeast and stir until it is dissolved. Add rye flour and salt. Stir it to a smooth dough. Cover the bowl with plastic film and allow it to stand at room temperature for a couple of days, until the dough is

Hørfrørugbrød

sourdough: Stir yeast, water and flour together. Cover the bowl and leave it for 2 days in the kitchen temperature. Stir flaxseed, whole grain flour and water together in the baking pan and leave it for 1-2 hours. Bring the sourdough into the soaked ker

Coarse Bread

Mix flour and salt, make a dug in the middle and crumble the yeast in it. Lun the buttermilk to make it hand warm and pour it over the yeast. Leave it warm and covered for approx. 45 min. Slowly smooth the dough and allow it to rise again and cover for approx.