Full-grain bread

Ingredients

  • 4 dl water
  • 1 dl linseed
  • 2 dl buckwheat
  • 50 g yeast
  • 2 dl water
  • 50 g butter or margarine at room temperature
  • 1/2 dl dark syrup
  • 1 tbsp vinegar
  • 2 tsp salt
  • 1 tbsp bread spices
  • 13-14 dl Finax Glutenfri Mjölmix (800 g)
  • butter or margarine

Full-grain bread

For you who like the more wholesome bread! Yields 2 breads.

this is how you do:

 

  1. Start by bringing the 4 dl water to a boil and poor over the linseed and buckwheat, which is mashed together and then left to cool till luke warm under a cover.
  2. Crumble the yeast into the cooled down mix. Ass 2 dl. of lukewarm water and stir again until the yeast has dissolved.
  3. Then add the butter/margarine and all remaining ingredients. Work the dough by machine for at least 5 minutes.
  4. Let the dough rest under a damp cloth for 30 minutes.
  5. Spread some flour across a smooth table surface and place the rested dough on it. Divide the dough into two halves which are then shaped to oblong breads.
  6. Place the breads on a tray covered with baking paper and leave to rise for about 20 minutes under a damp cloth. Set your oven at 225º C.
  7. Bake the breads in the lower part of the oven for approx. 40 minutes.
  8. Melt a little butter or margarine to apply with a brush to the surface of the breads, as soon as they are removed from the oven, for a deliciously golden finish.

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