Bread, buns & biscuits recipes

Marinas bowls

Ingredients knead well, raise to double size. The dough is divided into 30-35 buns, which raise to double size Brush with eggs Bake at 220 gr. About 17 min

Møllegårdens Maltbrød

The yeast is poured into lukewarm water until it is dissolved. Add flour gradually after stirring. Eaten for 4-6 minutes. Must raise a minimum of 2 hours but like cool overnight. Baking time 20-25 min. At 200 degrees.

Betty's rough buns

Boiling water is poured over the kernels, the yeast is added and it all stands for approx. 20 min. The rest of the ingridients are added. For and well acclaimed. Brush with eggs and pumpkins or sunflower seeds sprinkled on. Bake at 200 gr. For approx. 15-20 mi

Sussi's superb morning buns

The evening before: Stir yeast into cold water. Add salt, oil, honey, oatmeal and flour. Stir it all together. (To be made in a large bowl, as it raises a lot during the night) Cover the dish with household film and place it in the refrigerator overnight.

Rye bread with cranberries

Mix rye + wheat kernels, bran bowl together in a bowl pour the boiling water over stirring thoroughly. Leave the mixture until it has cooled about 37 grams, the light beer up to about 37 grams and dissolve the yeast Stir the yeast in the dough with salty cran

Low fat Fiber Buns

Dissolve yeast in lukewarm water. Crumble honey in the flour and mix it with a fiber bag. The balls are brushed with egg white. The dough must rise for 45 minutes. When the balls are shaped, they add for approx. 15 min. Behind the balls 1 15-20 min at 200 d

Birthday buns (mums)

Melt the margarine, cool and then ferment the yeast. Mix the rest of the ingredients together and mix well with the dough. Let the dough rise for about 30 minutes. The dough is molded into buns and put on the baking tray for about 15 minutes. Brush wit

Lars' Old School Rugbread - Whole grain with sourdough

Manufacture of rye bread First day: kneading, raising - 5 minutes of work The sourdough and salt dissolve in lukewarm water. The rugmeat is weighed off and about half pasted into a smooth porridge. The remaining flour is stirred into a dry dough. The dew