Emmerbrød with anise

Ingredients for Emmerbrød with anise

Instructions for Emmerbrød with anise

To prepare the Emmerbrød with anise recipe, please follow these instructions:

Bageferment-fordej
made 12-14 hours before the production of the final bread dough.

2 ½ dl water (about 37 ° C) incorporated in approximately 175 g whole wheat flour or spelt flour for a steady batter. Add ½ tbsp bageferment-grunddej, and who touched so that air in the dough. (bageferment-grunddej, look under baking with bageferment) It is important that fordejen has the same soft texture as basic dough step 1 and 2. Leave at least 25 ° C in 12-14 hours (or overnight).

This fordej can now turn into many different types of bread. The best result is obtained if one uses fordej to 1 part 3 parts bread dough. Always remember to mix the dough in the right order: water, half flour and bageferment-grunddej. This avoids you, to destroy microorganisms with too hot water.

Yeast and bageferment-fordej can also be combined. It is only necessary to use 10 g yeast per litre of water and the dough raises since almost as fast as a regular yeast dough, just the bread many times better. But quite on par with a clean bagefermenthævet bread comes it not.

All ingredients to bread dough mix. The dough is kneaded well with fordejen and be in a warm place for 1 hour.

The dough is divided into two and beaten up for two loaves of bread. Added in lubricated stainless steel molds and made withdrawals in a warm place.

When the loaves are raised approximately 2 cm up, put in a 200 ° C hot oven and bake for about 50 minutes until core temperature is 98 ° c.