Min Saftige Gulrot- og Rugbrød Oppskrift
Kreativ Lycke
Kreativ Lycke
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  • 450 g fint hvetemel
  • 450 g fint rugmel
  • 4 ts salt
  • 1 pk tørrgjær
  • 2 dl solsikkefrø
  • 3 ss med
  • 6 ss matolje
  • 1,1 l vann
  • 3 mellomstore gulrøtter, finrevet (ca. 4-5 dl)
  • 3 og fordel den på tre oljede brødformer
  • 45-60 min til gjennomstekte
  • 4 teaspoons salt
  • 2 dl
  • 3 tablespoon
  • 6 tablespoon
  • 1.1 L of water
  • 3 med
  • 3-4 dl
  • 50 min covered with plastic wrap to contain the moisture.
  • 3 parts and put it in the three oiled bread molds. This dough is really sticky because of all the rye and carrots, so it's pointless to try to roll the dough into breads.... Rather sprinkle a little flour on top, and flatten out the loaves in the molds. Let the breads rice in the molds for about 50 min covered by a kitchen towel. Put them thereafter in the mid section of the oven at 200 degrees celcius for 45-60 minutes until baked through. If the top becomes dark before it is finished, place a baking paper on to of the molds.Let cool down out of the molds, on rails, under kitchen towels. Put into plastic bags when almost cool down, and freeze the ones that are not to be eaten within the next couple of days. I defrost it in the oven on 150 degrees celsius for 20 minutes, and leave it in closed oven on the after heat for about 20 minutes more, to get as good as freshly baked bread.



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