Logo

Caraway loaf

Print denne opskrift (Ctrl + P)
Kamera Print med billeder
Print uden billeder

Caraway loaf

(Surbrød)

2 oz (50 g) yeast

½ pint (2 ½ dl) buttermilk

3-4 tablesp. (1 dl) water

14 oz (400 g) bolted rye-meal

About 2 teasp. salt

2-3 tablesp. caraway seeds 1 egg white

 

Crumble the yeast and stir into the luke-warm butter­milk.

Add the water, flour, salt and about 2 tablesp. caraway seeds.

Knead the dough until smooth and shiny, cover with a damp cloth and leave to rise in a warm place for about 50-60 min.

Knead again lightly and form into a loaf.

Cover and leave to rise for about 45 min. an a greased baking sheet.

Make same parallel cuts on the top surface af the loaf to let out the air, brush with egg-white beaten up with a little water, sprinkle with caraway seeds and brush again.

Bake at 440°F (225°C) for about 40-­45 min.

Facebook
Print denne opskrift (Ctrl + P)
Kamera Print med billeder
Print uden billeder
Opret din egen Kogebog
Klik på den smiley du vil give denne side 
Brugernes vurdering 5,0 (5 stemmer)
Siden er blevet set 1.694 gange - Se og skriv kommentarer herunder.

Kommentarer og debat mellem læsere

Din e-mail bliver ikke vist på sitet.

Afstemning
Hvad synes du om de nye skruelåg der skal sidde fast?


Effektiv reklame - klik her