Hvedekimknuder

Ingredients for Hvedekimknuder

Instructions for Hvedekimknuder

To prepare the Hvedekimknuder recipe, please follow these instructions:

Whole wheat flour, water and yeast are stirred together in a bowl. Cover with a towel and hold for 2 hours.

The margarine is melted and cooled a little. Margarine, salt, daffodil, wheat germ and wheat flour are served in the whole grain flour, and the dough is kneaded until it is smooth and easily releases the bowl. The dough was kneaded through the table until it was smooth. Sprinkle the bowl with a little flour. The dough is put in the bowl and a dish is laid over. Set for tilting a tight spot approx. 45 minutes until the dough has a double size.

The dough is broken down and divided into 20-24 pieces. The pieces are tipped for approx. 20 cm. Long pieces that are knotted on. The plate is covered with baking paper or lubricated with margarine. The nuts are laid on the plate and a dish is laid over.

Repeats approx. 30 minutes a busy place.

Brush with hot water.

The oven is heated to 220 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the middle oven rib 25-30 minutes.

The finished bread is cooled by a baker.