Oltidsbrød
Bread, buns & biscuitsCook time: 0 min.
Servings: 13 pcs
Servings: 13 pcs
Ingredients for Oltidsbrød
| 125 | g | Salt |
| 150 | g | Yeast |
| 1500 | g | Wheat flour |
| 1500 | g | Water |
| 200 | g | Rugomalt (can be bought at the bakery) |
| 300 | g | Flax seed |
| 3500 | g | Chopped rye kernels |
| 500 | g | Sunflower kernels |
| 500 | g | Tørsurdej (can be bought at the bakery) |
Instructions for Oltidsbrød
To prepare the Oltidsbrød recipe, please follow these instructions:
1st day:
Soak the day before. Add the soap solution:
2nd day:
Dough slowly knead with dough hook for 15 minutes. Raise another 30 min. On the table.
Weight 800 g
Bake in oblong, possibly. In the slice of cutlery.
Cooking time: 45 - 50 min.
Oven Temp: As rye bread (80 gr.)
Baking time: 40 min
tips:
Source:
Erik Thuesen
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