Recipes with Wholemeal rye flour

Rough bread

Lean the water until it is hand warm. Stir the yeast into the dough pan in a little of the water. Add the rest of the water as well as salt, honey and so much of the flour that it becomes a stable dough. Spread flour over the baking table, pour the dough on it

Coarse rye bread I

Warm the milky milk to barely 37º and stir the yeast out a little of it. Add the rest as well as the different types of flour. Let the dough rise for approx. 30 min. In the bowl. Pour the dough onto the baking table and knead it smoothly. Divide it and roll

Jew Herring

Turn the herring into rye flour and put them in butter on a pan. Cool. Everything is whipped together to make a layer - the layer is too thick, stained with white wine or water. The herring is layered with the layer and finally decorated with the chopped

Small olive bread

Bring the spoon into a bowl, pour the boiling water and leave it for approx. ½ hour. Add salt and olive oil and stir the yeast into that mixture. Add most of the flour and knead the rest of the flour gradually until the dough is smooth. Let the dough raise the

Rugflutes

Milk, yum, salt, yeast and rye flour are well mixed together and stand from evening until next day. The flour is gradually added and the dough is smoothed smoothly. Cover the dish and let it rest for half an hour. Form the dough into 12 small breads of shape l

Landbread with sunflower seeds

Water, rye flour and wheat kernels are cooked 2-3 min. When the mixture is lukewarm (27 °) stir the yeast out. Add the remaining ingredients. Pour the dough through until it is smooth. Set the slant to a slope covered with a dry cloth for about 1½ hours. The d

Beetroot with grapes

Give water, wheat kernels and salt a boil. Add grahamsmel and rye flour under strong whipping. Put on a lid and let the dough raise on a cutting board for at least 12 hours. Stir the yeast into a little lukewarm water. Divide the grapes and remove the kernels.

Bread with flax seed

For sourdough mix flaxseed, rye flour and boiling water in a large bowl. Cover the bowl with a clean cloth and leave it for 5-6 hours, preferably overnight. Dissolve yeast in a little lukewarm water. Add the rest of the water and stir well. Mix with the sourdo