Recipes with Sifted spelt flour

Quinuabrød II

Boil quinuafrøene in 4 dl water in 10 min. Pour them in a sieve and cool. Udrør the yeast in 6 dl lukewarm water and add salt, grain and the two kinds of flour. The dough should be as thick oatmeal. Let the draw in the refrigerator for 1 hour. Take the dough o

Long term swollen morning buns

Barley groats and water cooked approximately 5 minutes and allow to cool. the milk and yeast stirred into the lunes. The other ingredients are added, however, kept a bit of spelt flour back. The dough is kneaded thoroughly, cover and rest in the fridge for the

Buns with vanilla and honey

Crumble the yeast and stir it into the butter-milk. Add honey and salt and stir into honey is dissolved. Add oatmeal, vanilla and cardamom and stir it together. Add the flour and knead the dough supple almost everything. Add if necessary. a little more flour,

Super Easy Spelt Buns (Basic Recipe)

Dissolve the yeast in the water and stir together with the remaining ingredients. The dough will be very sticky. Then put the dough in the refrigerator at least 6 hours, preferably overnight. Turn on the oven at 225 degrees. Set of 12 buns on a plate with wax

Spelt waffles

pour the milk into a bowl, add eggs and melted butter and the dry and stir until the batter is completely smooth. behind the vaflerne Golden is served with sugar and jam.

Spelt bread with bageferment

You should start by making a "bageferment-grunddej". Start with making a soft mush of 1.2 dl water (35 degrees) and 50 g of whole wheat flour. Add 2 tbsp bageferment and let dough stand for 1 day at 25-30 degree heat. Then mix 2 cups water (30 degrees) w

Emmerbrød with anise

Bageferment-fordej made 12-14 hours before the production of the final bread dough. 2 ½ dl water (about 37 ° C) incorporated in approximately 175 g whole wheat flour or spelt flour for a steady batter. Add ½ tbsp bageferment-grunddej, and who touched so th

Cold Raised Emmerbrød

Dissolve the yeast in the water, mix in the other ingredients and knead the dough thoroughly. The breads weigh, then to about 775 g, looked up and added in two butter buttered molds. They cold be raised overnight in refrigerator. Next day efterhævers loaves of