Graham bread with sourdough
Bread, buns & biscuitsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Graham bread with sourdough
| 1.5 | dl | Lukewarm water |
| 2 | tsp | Salt |
| 2.5 | dl | Wheat flour |
| 2.5 | dl | Buttermilk |
| 3.5 | dl | Grahams |
| 50 | g | Yeast |
Instructions for Graham bread with sourdough
To prepare the Graham bread with sourdough recipe, please follow these instructions:
Grahamsmel and buttermilk are stirred together and are covered 1-2 days. The yeast dissolves in the water. Sourdej, salt, grahamsmel and wheat flour are added and the dough is well kneaded. Set for tilting a tight spot approx. 1 hour. The dough is thrown down and shaped into a loaf of bread. Replies to the plate approx. 30 min. The bread is scratched and baked approx. 35 min at 200 degrees. Cooled on a grid with the bottom in the weather.
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