Small bowl of bread

Ingredients for Small bowl of bread

Instructions for Small bowl of bread

To prepare the Small bowl of bread recipe, please follow these instructions:

The water comes in a bowl. The yeast is crumbled and stirred.

Malt syrup, salt, bowl, pomeranian shell, rye flour and sift flour are added and the dough is kneaded until it drops the bowl. The dough is kneaded through until it is soft and smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Set for tilting a tight spot approx. 60 minutes until the dough has a double size.

The dough is thrown down and divided into 24-26 pieces. Shaped into buns that are pressed slightly flat. The plate is covered with baking paper or lubricated with margarine. The bread is laid on the plate and a dish is laid over. Repeats approx. 20 minutes a busy place.

A small groove with the thumb is pressed in the middle of each loaf. Brush the bread with eggs and put some butter in the groin. Sprinkle with bowl and wheat flour.

The oven is heated to 225 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the middle oven rib.