Bread, buns & biscuits recipes

Viking Bread

Mix the flour, salt, sugar, water and oil in a bowl. The dough is shaped like an elongated French bread and is placed on a piece of baking paper on a baking sheet, brushed with water, sliced ​​garlic on top and sprinkled with grahamsmel. Bake in a hot air

Delicious garlic cloves

The yeast is stirred in the lukewarm water and the rest of the ingredients are added. One ½ hour. Shaped to flutes and repeats approx. 15 min. Brush with egg and grated cheese and baked at 230 degrees about 15 minutes. tips: You can decide how much you wan

Bowls 21

Stir the yeast into the milk. Add salt, sugar and margarine. Stir the flour gradually. Bring the dough well and form it to muffins. Brush with milk and let them rise for 10-15 minutes. Bake the balls 12-15 minutes by 225 gr.

Fiberballs 02

1. Yeast is rinsed in water with sugar. 2. Add oil, salt, crushed carrots, All Bran Plus, Grahamsmel and flax seed. 3. Leave for 5 minutes for Grahamsmelet to have time to soak liquid. 4. Then add the wheat flour gradually. Raises to double size - approx. 3

Luxury buns (The best)

Lun milk possibly in micro for 30-40 seconds at full power. Stir the yeast into the lukewarm milk and add sugar. Come whole wheat flour and half of wheat flour. Then eat well together. Add the melted butter. Again good. Bring eggs, salt and cardamom in. Re

Rye bread VIIII

Sourdough water rye flour flour well mixed together. Remove 5 dl from fresh sourdough and place in the refrigerator. Then add: chopped coriander oatmeal water food salt. It is all mixed and divided into 2 rye bread. Set for raising for 10-12 hours on the

Buns with grains

Stir yeast into the water. Add honey, oil, salt and seeds and stir it all together in a large bowl or with your kitchen machine. Then add your flour mixture gradually and knead the dough until it is smooth, but still a little sticky. Cover the bowl with a film

Wheat muffins

Dissolve the yeast in lukewarm water and then add all the ingredients. Then add the flour a little at a time until the dough does not stick to your fingers when you knead it. Then you let the dough rise for 30 minutes. Pour the dough through again and sha