Ingers rugbread

Ingredients for Ingers rugbread

Instructions for Ingers rugbread

To prepare the Ingers rugbread recipe, please follow these instructions:

The yeast is crumbled in the dumplings. Pour 2 dl. Lukewarm water and stir the yeast smoothly. Pour the rest of the water in. Add the syrup, salt, color, wheat flour, rye flour and broken bread kernels. Thoroughly dough the dough.

Distribute the dough into 3 lubricated molds. Smooth the surface with a plastic pot dripped in water and let the loaves raise and cover, to almost double size.

Dough the dough with a fork and brush with a little water. Bake on the bottom groove in the preheated oven at 175 degrees for approx. 2 hours.

Cover the bread with a dish and let them cool for 1-1½ hours in the molds before turning them out and cooling them on the grill.