Rough sønderjysk rye bread
Bread, buns & biscuitsCook time: 0 min.
Servings: 2 bread
Servings: 2 bread
Ingredients for Rough sønderjysk rye bread
EVS. 0.5 tbsp. maltmel | ||
1 | dl | Good sourdough |
1 | tsp | Honey |
1 | tbsp | Salt |
200 | g | Cracked rye kernels |
250 | g | Grahams |
50 | g | Soft red dot or margarine |
50 | g | Wheat bran |
500 | g | Rye flour |
7.5 | dl | Warm water |
Instructions for Rough sønderjysk rye bread
To prepare the Rough sønderjysk rye bread recipe, please follow these instructions:
Day 1: mix everything and let it stand to the deck on the kitchen drilled for the day after.
Day 2: Stir the last ing. I, like to touch the machine, pipe/knead for 10 minutes.
Let the dough rest for 1 hour before the dough is divided in 2 and shaped with a little flour to 2 bread.
raises for about 2 hours, so they have been a half times larger.
put in a 220 degrees hot oven for 10 minutes with warm air. Turn on hot air from and lower the temp. to 180 degrees and behind wides in 1 hour and 15 min.
Allow to cool on rack.
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