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Mini-rye bread lunch box bread Diabetes

Bread, buns & biscuits
Cook time: 0 min.
Servings: 40 bread

Ingredients for Mini-rye bread lunch box bread Diabetes

1kgWholemeal rye flour
1tbspCoarse salt
1Handful of oatmeal
1bottleDark hvidtøl
3dlBoiling water
3dlChopped rye kernels
3.5dlWhite wheat
3.5dlButtermilk
50gYeast

Instructions for Mini-rye bread lunch box bread Diabetes

To prepare the Mini-rye bread lunch box bread Diabetes recipe, please follow these instructions:

Let rugkernerne pull 1 hour in the boiling water. Add beer and stir the yeast into the mixture. Add the buttermilk, white wheat and salt. Knead the mixture with a hand mixer at medium speed in a dejkrogene for about 10 minutes.

Knead the rye flour in with your hands, little by little. Let dough raise are covered by a damp towel in a warm place for about 1 hour.

Line a baking pan (ca. 34x40 cm) with baking paper and divide the batter in it. Smooth dough with a spatula dipped in cold water. Let the dough after raising covered in a warm place for about 1 hour.

Cut the dough through 4 times widthways and 7 times on the long-a total of 40 mini rye bread. Brush with water and sprinkle with oatmeal. Set rugbrødene at the bottom of a cold oven set at 200 degrees and behind the mini rugbrødene in ca. 40 min.

Turn off oven and let loaves stand by after the heat of ca. 10 min.

Snap off the cooled bread from each other.

Tips:
Loaves can be frozen down. The breads contain lots of fiber and is therefore particularly suitable for diabetics. The amount of sugar in hvidtøllet is so minimal that it is not important for a diabetic.

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