Rye bread with whole millet

Ingredients for Rye bread with whole millet

Instructions for Rye bread with whole millet

To prepare the Rye bread with whole millet recipe, please follow these instructions:

Hirsen boils for a moment in a pot of plenty of water. The pot is taken from the fire and leaves with lid for approx. 15 minutes. Hirsen is poured into a door layer and irrigated with cold water, so that the slim liquid disappears. The sieve is shaken well and the mill is allowed for cooling and dripping.

The linseed blends and the carrots are torn on a raw iron. All ingredients are mixed together. The amount of liquid depends on how much liquid there are in carrots and millet, so it is necessary to try out a little.

The dough is well kneaded, it must be possible to drop the table and hands to have the correct consistency, but it must not be too dry. The dough is formed into a loaf of bread, put in a greased form and scratched in the middle.

The bread is baked for 4 hours covered with foil at 150 degrees C. Then remove the foil, turn off the heat and leave the bread in the oven for another half an hour.

Cool on the grid, store in a plastic bag in the refrigerator.

The bread can hold a plastic bag in the refrigerator for approx. 14 days.