Grovboller with sourdough

Ingredients for Grovboller with sourdough

Instructions for Grovboller with sourdough

To prepare the Grovboller with sourdough recipe, please follow these instructions:

Leaven: Yeast stirred into the water and junket. Sugar and wheat flour is added. The dough is beaten together with a ladle. Cover with a mini trangia or plastic film and made at room temperature for approximately 24 hours.

Soaking: the water poured over the cracked wheat kernels. Pulls in 12-24 hours.

Dough: Wheat grains, whole wheat flour, wheat flour, fat, yeast and slt in surdejen. Lukewarm water is added. The dough is beaten together with a ladle. If the dough is too soft, add extra flour (be careful not to get too much in). The dough is kneaded finished (approximately 200 tag). Raises to double size in the 1-11/2 hour in a warm place. The air is pressed out of the dough. Formes to 18 buns or 2 loaves. After raises for about 30 min. Bake at 200 guards for about 20 min. the oven be set up to 225 degrees for the last 5 min. If the buns are very bright. Bread bake for about 45 min.