Spelt – spelt wheat hveder buds

Ingredients for Spelt – spelt wheat hveder buds

Instructions for Spelt – spelt wheat hveder buds

To prepare the Spelt – spelt wheat hveder buds recipe, please follow these instructions:

The yeast is mixed with water, and break into pieces that are tempered to 35 degrees (C). Salt and sugar added.

Eggs whipped light and mixed into the dough with flour.

The dough is kneaded carefully, it is important to not add more flour than is absolutely necessary, if spelt wheat buds should be airy.

When the dough is shiny and smooth, covered it with a cloth and made withdrawals in a warm place in 45 minutes. Then be turned down and shaped the dough into 12 equal-sized buns. These are added in a baking pan that measures approximately 23 times 33 cm.

It is important that spelt wheat buds are close if they are to achieve the characteristic form. Saucepan should preferably have high sides.

To spelt wheat buds must be particularly airy takes place after the highlight of steam. A large pot set over the heat, and when the water starts to fumes, put roasting pan with spelt wheat buds on the pot. The water must not boil, as danner spelt wheat buds crust at the bottom, but just kept hot; spelt wheat buds after raising thus in 15-30 minutes to fill the form out.

Brush with water and then put in a 200 degrees c. alm. oven for approximately 15-20 minutes.

Spelt wheat buds must only Brown quite easily, and they do not form strong crust.

spelt wheat buds sliced and placed on a baking pan and roast about 10 minutes in an oven at 250 degrees c. alm. oven, so they become hveder. spelt hvederne can split once again, before being lubricated.