Hørfrørugbrød
Bread, buns & biscuitsServings: 1 bread
Ingredients for Hørfrørugbrød
0.5 | tbsp | Syrup |
100 | g | Wheat flour |
125 | g | Wholemeal rye flour |
2 | tsp | Salt |
2 | dl | Water |
20 | g | Yeast |
250 | g | Rye flour |
50 | g | Flax seed |
Instructions for Hørfrørugbrød
To prepare the Hørfrørugbrød recipe, please follow these instructions:
sourdough:
Stir yeast, water and flour together. Cover the bowl and leave it for 2 days in the kitchen temperature.
Stir flaxseed, whole grain flour and water together in the baking pan and leave it for 1-2 hours.
Bring the sourdough into the soaked kernels. Add salt, syrup and rye flour. Stir the wheat flour in, but keep a little back in the beginning. The dough must be properly glued and must not be kneaded. Bring the dough into a lubricated form of 2 L and smooth the surface with damp fingers. Let the bread rise and cover for approx. 3 hours.
Brush the bread with a mixture of oil and water and dot it with a fork. Bag it for approx. 45 min. At 200º on the bottom oven pan.
Cool the bread on a baking tray and pack it into a dish for the next day, making it easier to cut into slices.
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