Recipes with Sifting

Oregano bread 02

Melt the butter in a pan and add the milk. Pour the mixture into a bowl and add the butter-milk. Stir the yeast out. Add the remaining ingrediencer (team a little wheat flour back). Beat the batter well. Tire Bowl with fx. a lid and let dough raise approximate

Vørtbrød

Melt the fat, pour it into a bowl and add the porter and maltøl. Stir the yeast out. Add salt, Seville oranges, fennel and sifting. Knead the dough in flour, rye is smooth. Style dough to uplift 1 hour. Beat the dough down and divide it into 2 pieces that are

With 3 kind of grainy bread flour

Dissolve the yeast in the lukewarm water. other ingredients mixed into the Dough kneaded well through. until it is smooth and uniform. Made withdrawals, covered for about 30 min. for it have been twice the size. The dough turned down and shaped into loaves. Af

Healthy grovboller

Oatmeal, linseeds, sesame seeds and water boils easily to mush. The icy water, yeast, salt and olive oil stirred into porridge. In this mixed the flour it is kneaded well together in the porridge mixture. (stir for about 10 min) The dough is very soft, it m

Skåne lynbrød

Mix all the dry ingredients and add so ymer and syrup. Fill the dough in a greased bread form and put it in the oven at 175 degrees C for about 1 hour and 15 minutes. Cover with tin foil after the first 40 minutes. Take the bread out of the mold and let it

Ballumer knepkager

Cream, butter and fat is heated. Pour over flour and sugar, stir well, then cool slightly. Rolled thin out in a big flat. Cut into oblong squares approximately 6 x 10 cm. Brush with egg and bake about 10 minutes at 200 gr. When the cakes are baked lubricate

Potato Buns In

Peel the potatoes, cut them into pieces and boil them until tender. Refrigerate and save water. Mash the potatoes lightly. Stir the yeast in a little of the water, add the rest of the liquid. Add the mashed potatoes, salt, syrup and sifting. Tube wheat flour i

Rugtvebakker

Tørdelene sieve. The fat and break into pieces. The egg together whipped and mixed in the batter along with the cold fluid. When everything is well kneaded, rolled dough into one or several sausages on 3-5 cm in diameter. These are cut again into uniform piece