UrkornHof Rye Wholegrain Flour
For tasty bread
Rye has the highest sodium and potassium content of all the grains and is rich in fiber and low in calories. This rye flour can be used as a classic bread flour that works great with sour dough breads. The rye flour keeps the dough from getting to firm, tastes great and stays fresh longer.
Recipe: Hanni's Triangle Rolls
- 200 g Urkornhof rye flour
- 1 pinch Urkornhof cream of tartar
- 1 tsp Urkornhof cane sugar
- 1 teaspoon Urkornhof rock salt
- ½ tsp Urkornhof Cumin (ground),
- 60 g butter
- 2 eggs
- 4 tablespoons of sour cream
- Glaze: egg yolks, Urkornhof Caraway
Instructions: Mix the flour, cream of tartar, rock salt, raw cane sugar and ground cumin together. Cut in the butter.
Beat the eggs and the sour cream together, then work into the dough. Divide the dough into 2 pieces and roll the pieces into balls, then roll the balls into circles of about 12 to 15 cm.
Cut each circle with a wet knife into 4 pieces, then sprinkle with each piece with egg. Sprinkle the caraway on over the egg. Bake the rolls at 200 ° C bake for 30 minutes.
|Type of Product::||Grain Products|
Ingredients: ground rye
|Nutritional Information||per 100 g|
|hereof: saturated fatty acids||0.3 g|
|of which sugars||0.8 g|
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