Rolled rye bread

Ingredients for Rolled rye bread

Instructions for Rolled rye bread

To prepare the Rolled rye bread recipe, please follow these instructions:

Pour rye or wheat grains, rye flour and water into a pan. Leave it to stand for 12 hours so that the grain becomes soft. Boil it with stirring and simmer for 5 minutes. Pour it into a bowl and allow it to cool to the fingertips.

Stir out the yeast with a little water and mix in the bowl. Add sirup, salt, vinegar and cream flour, at a time. Work the dough well for 5 minutes and add a little wheat flour so that the dough gets stuck. Let it raise a warm place under a cloth for 1 hour.

Peel the dough on a flour board and add more flour if needed. The dough must be so firm that it retains the shape without flowing out. Divide the dough into 3 equal parts and shape them into nice bread.

Grease elongated molds, about 1½ l. Or a frying pan and sprinkle with flour. Lay the bread in the molds and let them rise for 30-40 minutes.

Bake at 200 degrees for approx. 50 minutes until they have color. Melt a little bit of fat, add some water and brush the loaves. Grab them in tea towels and possibly. A blanket so they cool slowly.

tips:
Bake bread 1-2 days in advance. Then they mature and become succulent and good.