Recipes with Chopped rye kernels

Rye bread II

1 day: Bring the sourdough with lukewarm water, salt, rye kernels, rye flour and wheat flour. The dough is covered with a dish and raises 12-24 hours. 2 days: Take a cup of herb from, until next time. Sprinkle with salt and tuna with stanniol. Put it in t

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

Rye bread VIIII

Sourdough water rye flour flour well mixed together. Remove 5 dl from fresh sourdough and place in the refrigerator. Then add: chopped coriander oatmeal water food salt. It is all mixed and divided into 2 rye bread. Set for raising for 10-12 hours on the

Juicy whole grain bread with chopped cored kernels

The kernels are boiled in the water for 2-3 minutes and cooled for about 15 minutes to about 30 degrees. The yeast is stirred in the tempered buttermilk. Add the cooked spices and the other ingredients and knead the dough well for at least 5 minutes. Let th

Sea's rye bread with sourdough

Day 1: Ingredients mix and raise a warm place for 24 hours. Covered with dishcloth. Day 2: Ingredients are mixed with dough from day 1. Eating really well (important) 1 cup of sourdough is taken to the next baking (shelf life 5-6 weeks. Then it comes in

Oltidsbrød

1st day: Soak the day before. Add the soap solution: 2nd day: Dough slowly knead with dough hook for 15 minutes. Raise another 30 min. On the table. Weight 800 g Bake in oblong, possibly. In the slice of cutlery. Cooking time: 45 - 50 min. Oven Temp

Mini-rye bread lunch box bread Diabetes

Let rugkernerne pull 1 hour in the boiling water. Add beer and stir the yeast into the mixture. Add the buttermilk, white wheat and salt. Knead the mixture with a hand mixer at medium speed in a dejkrogene for about 10 minutes. Knead the rye flour in with y

On Sourdough rye bread

A: mix together in a large pot/Bowl and rests obscured in 12-24 hours. (B): a. a good mix in large cup of sourdough is taken from in a glass and covered with coarse salt. Put lid on and put in the refrigerator. (Surdejen should preferably be used within 1 ½