Recipes with Rye kernels

Eva brown bread with Sourdough

1. day The dough, which is a "soft mass", stir 10 mrn. with the mixer (or el-whips). Stand covered at room temperature until the next day. 2. day 2 dl. the dough is taken from for the next baking, sprinkle ½ tbsp. Salt coarse salt over. Be made cool. (=

Sunshine bread

1. Cook rugkernerne for approx. 3 dl. water and let them cool. 2. stir the yeast into the water, add carrots, sunflower seeds, rye kernels and oil. 3. Add salt. 4. Add so much flour that dough is slightly sticky. 5. knead well like 5 min with hand mixer.

Rye bread buns

Sourdough and rye kernels touched with rye flour and soaking down dark syrup approximately ten minutes. The dough should be very soft. Let it rest in a warm place for about half an hour. Use small molds or muffin tins silicone molds where appropriate. Butte

Bread and buns

mix bagepulvert with the dry ingredients add lemon juice and sirupet and the grated carrots and junket stir it all together into an airy dough butter a mold which can hold around one and a half litres litres of powdered form with wheat tickled in the style the

Stone Age bread 1

Ingredients for 1 day is stirred well and be cool (but not cold refrigerator) overnight. After 24 hours, add the ingredients for the 2 day it all run slowly in røremaskinen small twenty minutes and then beaten up for two loaves of bread. Bake 45 minutes

Dog biscuits

Everything is stirred together and kneaded. Rolled or shaped as we want the goodies to take it out. Bake on a greased baking sheet for about 1 hour at 180 grade. Turn off the oven and let the rusks fit itself 1 hour.