Recipes with Rye kernels

Rye bread with grains

Rye flour and wheat flour as well as salt stir together then add water and 1 cup sauce flour well knead and set aside a loose place for 24 hours Take 1 cup of batter and set aside for the next time to bake rye bread Sprouts and porpoises are added and st

Dog biscuits with spines

Everything is stirred together and kneaded. Trilled or shaped as you like. Bake for about an hour at 180 degrees C. alm. oven. Turn the oven off and let the biscuits take care of yourself for an hour. Tip: Roll out the dough and butter the liver. Roll i

Coarse Rugbread II

Day 1: Bring red dough, water and 2 dl of buttermilk well together with wheat flour and rye flour. Salt is sprinkled over and the dough is set for swelling under a cloth. The dough raises best at 10-12 degrees. Rinse coriander in a bowl of plenty of water and

School Ball

Yeast dissolve in hand warm water, pour the ingredients into a well kneaded well. Then the dough should raise for 6 hours in the refrigerator. The 220C hot air dough is taken with a spoon on the frying pan in twelve equal bumps. And baked approx. 15 min. ti

Everyday Rye Bread

Baking time 1.5 hours at 190 degrees tips: A simple but good recipe for homemade rye bread. Gives 2 large breads. The difference between this recipe and "My Best Breadbread Recipe" is that there is more flour in relation to the amount of grains. For some

Buttermilk buns with rye kernels

Put the baking kernels for 30 minutes, buttermilk, oil, soda, sugar, salt and rye kernels are mixed together, add flour a little at a time until the pulp becomes a dough that does not stick so much. Set for 1 hour, roll the dough to 2 sausages and cut into

Hundekiks 02

Let water and cores drag for approx. 15 min. Then mix the other ingredients in. And let it rest for approx. 30 min. Baked on the bottom groove of approx. 175 degrees for approx. 45 min. The dogs love if you mix the livery paste in the dough. :)

Easy rye bread

All ingredients are stirred together for about 10 minutes. With hand muffs or in a stirrer. Fill in the lubricated rye bread. Put the dough on the fridge and leave it for up to 7 days. The longer it stands, the more sour becomes the bread. When baking th