Recipes with Wholemeal rye flour

Healthy 02

The yeast is stirred in the lukewarm water. The other ingredients are added and the dough is thoroughly kneaded. Add optional Grahamsmel, but do not get too firm. The dough is covered and raises a loose place for approx. 30 min. Take the dough on the table

Nuclear bread with sourdough

The sourdough is taken out of the refrigerator approx. 12 hours before use. 1/2 dl sesame seed is taken to pour into the bottom of the molds. Pour the sourdough into the hand warm water and stir until it is evenly distributed. 1/2 dl sesame seeds, 1/2

Grove Banana Bowls

Stir the yeast into the lukewarm water when the yeast is dissolved. Add milk, eggs, nuts, flaxseeds, oil, salt and sugar and stir. The bananas are blended and come in. Then add oatmeal and oat bran and stir around. Then rye flour and grahamsmel are brought i

Juicy whole grain bread with chopped cored kernels

The kernels are boiled in the water for 2-3 minutes and cooled for about 15 minutes to about 30 degrees. The yeast is stirred in the tempered buttermilk. Add the cooked spices and the other ingredients and knead the dough well for at least 5 minutes. Let th

Glazed Salmon fillet with chilli, ginger and lime

Salmon fillets wiped off with paper towel, put on a plate and lubricated with a mixture of chilli, ginger and grated lime peel. Lime juice squeezed over and sprinkled with salt and pepper. The fish pulls ½-1 hour. Reversed thereafter in a mixture of rye flour

Sea's rye bread with sourdough

Day 1: Ingredients mix and raise a warm place for 24 hours. Covered with dishcloth. Day 2: Ingredients are mixed with dough from day 1. Eating really well (important) 1 cup of sourdough is taken to the next baking (shelf life 5-6 weeks. Then it comes in

Alpine bread

Boiling water, rye kernels, rye flour and ymer is stirred together. The yeast friable in conjunction with salt and sugar. The bowl is covered with aluminum foil or film, and dough made withdrawals in a warm place about 2 hours. Wheat flour kneaded into the

Toutou (gross) buns

dissolve the yeast in lukewarm water and then add the egg and the rest of the ingredients. The dough is stirred well through in a few minutes with the ladle. The dough should be soft and sticky. Set of buns with a spoon on the baking tray with baking paper an