Min mors hjemmelavet rugbrød. Sourdough/surdej. 1 liter and 3 deciliter water 2-1/2 dl sunflowerseeds / solsikkefrø 2-1/2 dl buckwheatseeds / boghvedekerner 2-1/2 dl wheatseeds / any wheatseeds are fine / hvedekerner 2-1/2 dl flaxseeds / hørfrø 2-1/2 dl ryeseeds / rugkerner 1 dl sesameseeds / sesamfrø 2 tbsp salt 500 g rye flour 500 g white flour Mix everything - stand covered for 24 hours. Mix dough after 15 hours and then 7 hours. After 24 hours, mix and put in two bread pans. Use tin pan. It is easier to get the bread out. Let sit for 3 hours before baking. Bake in the middle of the oven for 1-1/2 hours at 350 F. Remember to put aside sourdough for next time, approx.1-2 dl. You can freeze the sourdough. Sourdough starter. 1-1/2 dl buttermilk 1 tsp salt 2-1/2 dl rye flour Mix everything. Sprinkle flour over dough so it is covered. Cover with plastic lid. Let it sit out at room temp. for 3-4 days. God appetit. Carina.
Posted on: Sun, 05 Oct 2014 00:35:21 +0000
Trending Topics
Recently Viewed Topics
© 2015