Graham Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour (graham flour), or wheat meal
- 300 g wheat flour
- 5 dl thick milk or buttermilk
- 5 dl water
- 50 g yeast, fresh
- 50 g mararine
- 1 teaspoon sugar
- 3 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Heat curd margarine and water in a saucepan to about 37 degrees and add the yeast.
- Mix both types of flour, salt and sugar in a bowl and mix the dissolved mixture well with the flour for 5 minutes. The dough is softer than normal bread dough.
- Let rise in a warm place for 20 minutes. Knead again well, possibly use some flour so that the dough does not stick. Shape 2 loaves and let rise again for 10 minutes.
- Brush with water and cut into it.
- Bake the bread at 220 degrees top and bottom heat, fan oven 200 degrees for about 35 minutes.
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