En-41
English
Farmbread in Basket
50 g yeast
5 dl lukewarm water
1 tsp. salt
1 tsp. oil
3 dl rye flour
10-11 dl wheat flour
greaseproof paper
non-varnished breadbasket with a
diameter of approx. 20 cm.
1. Dissolve the yeast in lukewarm water.
2. Add salt, oil, rye flour, and most of the wheat flour. Add the rest of
the wheat flour little by little, depending on how much the dough
can take.
3. Knead well until the dough is smooth and elastic.
* Sprinkle the top with wheat flour, place it in a bread basket with
the floured top down, and press the dough well down.
* Put the dough in the oven.
* Microwave at 1000 Watt for 20 seconds.
* Leave the dough to stand for 8 mins.
* Leave the dough to rise again at 1000 Watt microwave for 10
seconds.
1. Turn the loaf out onto Panacrunch lined with greaseproof paper.
2. Place on a low grill.
3. Allow to prove for 10 min.
4. Bake the loaf at 170°C (340° F) for 20 min. and then at 250°C
(480° F) for 15 min. or till the loaf is cooked.
5. Check if the loaf is cooked. It should sound hollow when tapped
underneath.
6. Leave to cool on a rack.
Sunflower buns 9 buns.
50 g butter
2
1
/
2
dl water
25 g yeast
1
/
2
tsp. salt
1
/
2
tsp. sugar
2 dl sunflower seed
approx. 450 g wheat flour
1 beaten egg for glazing
sunflower seed, for the topping
greaseproof paper
metal tin with a diameter of approx. 20 cm.
1. Put butter in a bowl together with
1
/
2
dl water.
2. Microwave at 1000 Watt for 30 seconds.
3. Add the rest of the water and dissolve the yeast in the mixture.
4. Add salt, sugar, sunflower seed, and most of the wheat flour.
5. Knead well until the dough is smooth and elastic.
* Put the dough in the oven.
* Microwave at 1000 Watt for 20 seconds.
* Leave the dough to stand for 8 mins.
* Leave the dough to rise again at 1000 Watt microwave for 10
seconds.
1. Punch down the dough, roll it to a thick rope, cut it into 9 pieces
and form each piece into a bun.
2. Dip the buns in beaten egg and sunflower seed.
3. Place the buns in a 20cm diameter metal tin lined with greaseproof
paper.
4. Place the tin on the high grill rack.
5. Bake the buns on convection 200°C (390° F) for 30 minutes.
6. Check if the buns are cooked. They should sound hollow when
tapped underneath.
7. Leave the buns to cool on a rack in order to avoid the crust from
getting soft.
