Finnish sourcurrant

Ingredients for Finnish sourcurrant

Instructions for Finnish sourcurrant

To prepare the Finnish sourcurrant recipe, please follow these instructions:

Bring the spoon into a bowl, boil 3 dl. By the water, pour it over and mix well. Cover with plastic foil and leave it for 12-24 hours.

Warm the rest of the water and grease until it is hand warm. Crumble the yeast in a bowl, add the liquid and mix it. Mix salt bowl and half of grahamsmelten in.

Work the dough with the spruce flour and add as much grahamsmel that is needed to make the dough smooth. Good for 5 minutes. Let it rise for 1-2 hours.

Lay the dough on a floured table and knead it well with your hands. Add more grahamsmel if necessary, the dough must be stuck. Divide the dough in the middle, shape each piece to a smooth roll, about 35 cm. Long and roll them in a little grahamsmel.

Lay the rolls on an unmatured plate and let them rise under a cloth for approx. 30 minutes. Bake at 200 degrees for about 35 minutes and let them cool under a cloth.

Cut the rolls into thin slices and put them on plates. Dried to crusts at 100 degrees for approx. 2 hours. Put a wooden box in the oven door so the steam can come out

Served for afternoon coffee with butter and a good cheese.

tips:
You can put more plates into drying at one time, but change space on the plates every now and then.