Recipes with Salt

Sprouts with honey

Stir the yeast into the lukewarm water and add the other ingredients. Eat the dough with the flour that it can now take. Do not use it all from the start. Let the dough raise up to approx. 1 hour until it has reached a double size. Then eaten well again and fo

Grove buns

The flour varieties are mixed. Bake powder and the finely chopped carrots are mixed in. Then add water and oil. The dough is shaped into buns approx. 10-12 pcs. Bake in preheated oven at 220 ° for 15-20 minutes.

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

Carrot sandwiches like breads

The yeast is stirred in lukewarm water and the other ingredients are added - hold some of the flour. The dough is well kneaded (about 200 pieces). Raises a loose place for double size (45-60 min) covered. Pour the air out of the dough and form into 22 bowls. T

Long-time French bread

Eaten for a not too fast dej Shaped for 2 pieces. Bread, brushed with milk or 1 egg whipped egg, may. Sprinkled with birches. tips: The advantage of long-term uplifting is that the longer period of time allows the taste to develop and that you get a ver

Rosin bread with nuts

The roses are put in soft with the space 15 - 20 minutes. The yeast is rinsed with ½ part of the lukewarm milk. The butter is melted in the other ½ part of the milk that cools to no more than 30 degrees and it is all stirred together and kneaded to a non-stick

Turkish bread

Yeast, water, sugar, salt and oil are whipped together well. The flour is added and the dough is kneaded completely. It raises covered and stuck for 45 minutes. Divide the dough into 12 pieces and form each of them into a bowl. The balls are printed very flat

Morning buns with Bran Flakes

Dissolve yeast in the water. Add salt, sugar, buttermilk, oil, cardamom and bran flakes. Add the flour a little at a time until the dough releases the bowl and can be taken out on the table and kneaded. Put the dough for cold raising with a cloth for 3-4 hours