Recipes with Rye flour

Rye bread with cottage cheese

Stir the yeast into the water. Add salt, honnning and cottage cheese and stir well. Add the flour and knead the dough for a long time to make it smooth and smooth. Roll it to a sausage and pour it into a baking soda lubricated with oil (eg flaxseed oil, but ma

Cold-fried kernel bowls

Dissolve the yeast in the water (the water does not have to be lukewarm) add salt, then add all the buttocks, oatmeal and the seeds, finally add wheat flour and rye flour. The dough must not be touched a lot, it should just hang well together and be a uniforme

White pizza 02

The yeast dissolves in the lukewarm water where the olive oil is also added. The 3 types of melt are measured and poured into the bowl and the salt is added. Pour the dough together, and set it aside for a slight place for approx. ½ hour. Divide the dough i

Rye bread VIIII

Sourdough water rye flour flour well mixed together. Remove 5 dl from fresh sourdough and place in the refrigerator. Then add: chopped coriander oatmeal water food salt. It is all mixed and divided into 2 rye bread. Set for raising for 10-12 hours on the

The best crispbread

Sunflower seeds and grassy peas are poured golden on a dry forehead and all the ingredients are mixed. The dough is divided into 2 equal pieces and it rolls out thinly. This is done easiest by rolling the dough between two pieces of baking paper directly onto

Delicious pizza noodle

Dissolve yeast in lukewarm water, add 3/4 of flour, and salt and stir well. Add the other ingredients and the last flour. Divide the dough into 3 lumps, rolled out into a square, lubricate with tomato sauce, sprinkle oregano over. Mix the jar with chopped oni

Sports muffins

Preheat the oven to 180 g. Mix the ingredients well in a bowl. Pour the dough into the lubricated (important!) Muffin mold and bag them on the center of the oven for 20-30 minutes.

Lars' Old School Rugbread - Whole grain with sourdough

Manufacture of rye bread First day: kneading, raising - 5 minutes of work The sourdough and salt dissolve in lukewarm water. The rugmeat is weighed off and about half pasted into a smooth porridge. The remaining flour is stirred into a dry dough. The dew