Rolled rye bread
Bread, buns & biscuitsServings: 3 bread
Ingredients for Rolled rye bread
Butter or margarine | ||
½-1 | dl | Syrup |
1 | tbsp | Hot water |
100 | g | Yeast |
13 | dl | Water |
2 | tbsp | Vinegar |
2 | dl | Whole grains of rye or wheat |
2 | l | Rugsigtemel |
4 | dl | Wholemeal rye flour |
4 | dl | Wheat flour |
4 | tsp | Salt |
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.
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