Tag Archives: bread

Sunday Bread, withe with oat (gluten free)

bröd

Add:

4 dl milk 37ºC

12 g dry yeast or 50 gram fresh yeast

– beat by hand in a bowl until the yeast has dissolved. Then add:

125 gram butter RT smör

2 tbs sugar socker

2 ml salt

2 eggs ägg

beat to a smooth mix, mix the oat, jytte, flaxseeds and baking powder in a separate bowl and then add it to the liquid, stir to a smooth doug.

60 gram oat flour havre mjöl

60 gram jytte orginal (naturally gluten free mix)

3 tbs flaxseeds linfrön

1 tes baking powder  bakpulver

– Add most of the low protein mix work it in and let it rise for about 20 min. Bake it out in to palm sized balls place them on baking sheet and let rise to double size for about 40 min.

500 gram low protein gluten free mix (semper) if your mix don’t include baking powder add 1 teaspoon extra.

– Beat an egg and brush the breads and sprinkle them with poppy seed. Bake at 200ºC in the middle of the oven for 12-14 min

1/2 egg ägg

Poppy seed valmofrön

Gluten free vörtbröd

It is delicious, I think it is the best I have ever eaten and Vörtbröd is a must around Christmas time i Sweden. The shawl is finished and are waiting for Lucia for the premier wearing, I have started knitting on my favorite project again, in Pickles cashmerino silk, the yarn i amazing and the cardigan is growing beautifully. My cold is still keeping me home and tired, eating far to many gingerbread cookies and knitting all day but I’m hoping that one more night’s sleep will wipe it away. I really need to be well in the coming week.

Vörtbröd

Glutenfritt vörtbröd

1 packet torr jäst 12g (50g färsk jäst)
6.5 dl  Vatten 40ºC (37ºC)
1 tsk malda pomerans skal
1 tsk malda nejlikor
1 tsk bröd kryddor
1 tsk mald ingefära
1 msk pyssilumskal mjöl (fiber husk)
0.5 dl olja (majs eller liknande)
1 tsk salt
1 dl sirap
1 dl sultanrussin
1 dl PO-fiber
320 gram (5.3 dl) Jyttemjöl original

Blanda, jäst, vatten, kryddor, olja, sirap, salt,när jästen löst sig, tillsätt pyssilumskal mjöl och PO-fiber under omrörnig. Låt vila i 10 minuter. Tillsätt russin och större delen av mjölet, blanda väl. Täcköver med linneduk och låt jäsa i 30-40 minuter. Knåda degen och forma 4 brödkakor låt jäsa till dubbel storlek, cirka 30 minuter. Pensla med vatten för en krispigare yta.

Baka i mitten av ugnen i 175ºC i 45 minuter.

Gluten free Bread with Wort

1 packet dry yeast 12g (50g fresh yeast)
6.5 dl water 40 º C (37 º C)
1 teaspoon minced orange peel
1 teaspoon ground cloves
1 teaspoon bread spices
1 teaspoon ground ginger
1 tablespoon pyssilum shell flour (husk fiber)
0.5 dl oil (corn)
1 teaspoon salt
1 dl syrup
1 dl sultanas
1 dl PO fiber
320 grams (5.3 dl) Jytte flour original (naturally gluten free flour mix)

Mix, yeast, water, spices, oil, syrup and salt, when the yeast has dissolved, add the pyssilum shell flour and PO fiber, stirring. Let rest for 10 minutes. Add the raisins and most of the flour, mix well. Cover with a linen cloth and let rise for 30-40 minutes. Knead the dough and shape four loaves of bread, let rise until doubled in size, about 30 minutes. Brush with water for a crisp surface.

Bake in center of oven at 175 º C for 45 minutes.

Vörtbröd

Vörtbröd