Rugflutes
Bread, buns & biscuitsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Rugflutes
| Egg white for brushing | ||
| 1 | tsp | Salt |
| 1 | dl | Ymer |
| 100 | g | Sunflower kernels |
| 250 | g | Wholemeal rye flour |
| 30 | g | Yeast |
| 4 | dl | Milk |
| 500 | g | Wheat flour |
Instructions for Rugflutes
To prepare the Rugflutes recipe, please follow these instructions:
Milk, yum, salt, yeast and rye flour are well mixed together and stand from evening until next day. The flour is gradually added and the dough is smoothed smoothly. Cover the dish and let it rest for half an hour. Form the dough into 12 small breads of shape like flutes. Cover them with baking paper so that they do not get pulled and let them rise for an hour in a tight spot. The breads are brushed and scratched. They are placed in a 200 degree hot oven for 12-14 minutes. The finished flutes are cooled off on a grate.
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