Bread, buns & biscuits recipes

Core horn

5-kornsblanding and water boil for a few minutes, then stir butter-milk in. When the mixture is cooled to hand warm, dissolve the yeast in it. The other ingredients are added, then sifted wheat flour in a little at a time and the dough is kneaded until it i

Corn Bread (Loaf)

Findel yeast in dejfadet. Pour the milk into the yeast and stir smooth. Add water, cornmeal, salt and half of the wheat flour. Pipe the dough smooth and stir the butter in by a couple of times. Knead more flour in gradually and knead the dough smooth and even.

Bread with honey

1. melt margarine in a saucepan 2. pour the cold milk, and snug it, only to finger warm. 3.25 gr yeast and break into pieces and stirred into the warm milk mixture 4. the yeast must be completely moved out, and when it is done, add the flour, sifted in, giv

(1 person) Viking biscuits (chocolate)

you mix everything except water oil, so come you water in how it will be a hard lot, (be careful with the water). So, scroll them and pressing them flat, put them on the forehead and gives them the oil underneath. Facing them every min for 10 min. Tip

Nut Bread II

Blend all the nuts and kernels half fin. tag if necessary some of the three walnuts from and chop them roughly. The dough should be fairly firm and easy to work with. Mix all the ingredients in a bowl, and then the mass to form a square bread on a baking sh

Rye bread with leaven II

Surdejen is stirred with buttermilk, salt and sauces suit. 200 g 200 g rye flour, grains, 500. g. plain flour and 2.5 dl lukewarm water is stirred in. The dough should stand covered at room temperature for 24 hours. 400 g rye flour, 100 g. cores and 2.5 dl

8 Small Grandmother-French bread

Stir the yeast in the lukewarm water. Add the yogurt, salt, honey, cardamom and eggs. Stir this well together. Add oatmeal, almonds, and white wheat flour, stir this well together. Add the wheat flour a little at a time until you have a good batter, not

Crispbread coarse, healthy and delicious.

Mix everything, so the dough is firm. If there is too much moisture in it is not to work with, or to bake, so it must have much longer in the oven. It is easier to put a little more coarse spelt flour in, or leave it a bit then sucks the coarse ingredients