Recipes with Rye flour, wholemeal

Peanut rye bread with raw, cracked potatoes (Amo)

The potatoes are washed and scrapped. Wrecked on a scarce iron. Beer, buttermilk and water are mixed together and lunes until it is hand warm (37 degrees). The yeast is dissolved therein. The other ingredients are added and the dough is kneaded until it is

Muffins - healthy

Whip milk, syrup and eggs together in a bowl. Mix rye flour, wheat flour, sugar, baking soda, oatmeal and salt in a bowl. Then stir it all in the milk mixture and mix well. Tear the carrots and stir them in the dough with raisins. Distribute the dough

Sourdough to rye bread

The yeast should last 1-2 days at room temperature before use. Stir yeast into the lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little warmer for

Rye buns with gold sauce II

Mix lukewarm water and yogurt and stir the yeast out, add salt, coriander (excl.) And finely ground carrots. Stir the rye flour and wheat flour a little at a time. Peel the dough so that it just drops your hands, it should not get too dry. Set it for upright f

Light rye bread

The yeast is piped into some of the cold water. The rest of the water is added together with vinegar, salt, syrup and finally the 2 kinds of flour. The dough is kneaded well and thoroughly. Raises covered in a warm place for 1½ hours. Eel again and put in a

Fast rye bread I

The yeast is crumbled in the dumplings. Pour the lukewarm water and stir the yeast smoothly. Gently soften the buttermilk and add it with rye flour, salt and most of the sifting flour. Bring the dough well and knead more sift flour in a little while. The dough

Rugmuffins with carrot and raisins

Whip milk, syrup and eggs together in a bowl. Mix rye flour, wheat flour, sugar, baking soda, oatmeal and salt in a bowl. Then stir it all in the milk mixture and mix well. Tear the carrots and stir them in the dough together with fried orange peel and r

Whole grain bread II

The yeast is crumbled and stirred with the buttermilk. Seasoning and crushed rye are added and the rye is added slightly at a time. Eating to the dough is smooth and smooth. Raises the cover with a damp cloth for approx. 12 hours. The dough is struck down