DENMARK
Ingredients
SCHOOL:
NORDSKOV SCHOOL
•
7,5 dl water
•
35 g yeast
•
225 g rye kernel (shattered)
•
225 g wheat grain (shattered)
•
75 g syrup (dark)
•
35 g salt
•
450 g rye flour
•
225 g wheat flour
Preparation
Main Course
1.
Stir yeast in water and add the seeds.
2.
Stir in the rest and fill the dough in two spread bread tin.
3.
The dough shall swell minimum 12 min, under a humid dishcloth.
4.
Bake in 1½ hour at 170 heat normal oven, take out the bread tin and
bake ½ hour more.
5.
The bread shall cool down before eating.
AKSEL POLL
50