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