Amo mørkt rugbrød is made with sourdough and easy to bake.
You will need:
1kg Amo Morkt Rugbrod
20g fresh yeast or equivalent of dry yeast (usually one sachet 7g – but follow manufacturers guidance).
850-900ml lukewarm water (36-41 degrees Celsius)
1 bread baking form (approx 2 1/2 litres big)
1. dissolve yeast into water (do not do this if using dry – follow manufacturers guidance if using dry yeast). Add the whole packet of bread mixture. In a mixer, knead together well on medium speed for about 10 minutes. 2. Add the dough to the bread form (ensure the form is lined or oiled). Ensure the surface is flat on top (use a spatula for this). Leave it to rise for about 1 – 1 1/2 hours. Pre-heat the oven to 220 Celsius (fan 200 degrees). Use a fork to indent the surface of bread across. Add to oven at the bottom of oven and immediate reduce heat to 185 degrees. Bake for approx 65 minutes.
Fresh Vanilla Pasty Dough 400g Ingredients: WHEAT flour; vegetable fats (palm) and vegetable oil (rapeseed); Sugar; 8% HAZELNUTS; Drinking water, BUTTER; 3% walnuts; ethyl alcohol; Fructose-glucose syrup; Bourbon vanilla extract;...