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Rolled rye bread

Bread, buns & biscuits
Cook time: 0 min.
Servings: 3 bread

Ingredients for Rolled rye bread

Butter or margarine
½-1dlSyrup
1tbspHot water
100gYeast
13dlWater
2tbspVinegar
2dlWhole grains of rye or wheat
2lRugsigtemel
4dlWholemeal rye flour
4dlWheat flour
4tspSalt

Instructions for Rolled rye bread

To prepare the Rolled rye bread recipe, please follow these instructions:

Pour rye or wheat grains, rye flour and water into a pan. Leave it to stand for 12 hours so that the grain becomes soft. Boil it with stirring and simmer for 5 minutes. Pour it into a bowl and allow it to cool to the fingertips.

Stir out the yeast with a little water and mix in the bowl. Add sirup, salt, vinegar and cream flour, at a time. Work the dough well for 5 minutes and add a little wheat flour so that the dough gets stuck. Let it raise a warm place under a cloth for 1 hour.

Peel the dough on a flour board and add more flour if needed. The dough must be so firm that it retains the shape without flowing out. Divide the dough into 3 equal parts and shape them into nice bread.

Grease elongated molds, about 1½ l. Or a frying pan and sprinkle with flour. Lay the bread in the molds and let them rise for 30-40 minutes.

Bake at 200 degrees for approx. 50 minutes until they have color. Melt a little bit of fat, add some water and brush the loaves. Grab them in tea towels and possibly. A blanket so they cool slowly.

tips:
Bake bread 1-2 days in advance. Then they mature and become succulent and good.