Cold Raised Emmerbrød
Bread, buns & biscuitsCook time: 0 min.
Servings: 2 pcs
Servings: 2 pcs
Ingredients for Cold Raised Emmerbrød
| 1 | tbsp | Salt |
| 1.5 | dl | Ymer or junket |
| 150 | g | Spelt wheat bran |
| 5 | g | Yeast |
| 500 | g | Emmermel |
| 500 | g | Sifted spelt flour |
| 7 | dl | Cold water |
Instructions for Cold Raised Emmerbrød
To prepare the Cold Raised Emmerbrød recipe, please follow these instructions:
Dissolve the yeast in the water, mix in the other ingredients and knead the dough thoroughly. The breads weigh, then to about 775 g, looked up and added in two butter buttered molds. They cold be raised overnight in refrigerator. Next day efterhævers loaves of 1 ½ hour at room temperature and brushed with water. Baking time is approximately 1 t ime by 200 ° C, the core temperature is 98 ° c.
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