Korendebrød

Ingredients for Korendebrød

Instructions for Korendebrød

To prepare the Korendebrød recipe, please follow these instructions:

The margarine is melted and taken from the heat. The milk is added and the mixture poured into a bowl. The yeast is crumbled and stirred in the milk.

Add sugar, salt, cardamom, muskat and flour and knead the dough until it is smooth and easily let go of the bowl. 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.

Meanwhile the choristers are soaked in warm water and poured into a sieve.

The dough is struck down and the corners are kneaded in the dough with light hand. The dough is shaped into a bread A shape of approx. 2 l. Lubricate with margarine. The dough is put in the mold and a dish is laid over. Adheres to a warm place approx. 30 minutes.

Brush with coiled egg.

The oven is heated to 200 degrees. A refractory bowl of water is placed at the bottom of the oven. The bread is baked on the bottom oven rib ca. 40 minutes.

The finished bread is turned out of the mold and cooled to a baker.