Denne ydmyge brød, som får en lille opdatering med tilsætning af rugmel, svarer til den, du ville finde hver dag på det traditionelle irske bord, serveret med smør og syltetøj, røget laks eller gryderet. Denne opskrift fremgår af vores kokbog, “En ny måde at bage” (Clarkson Potter).
Kilde: Martha Stewart Living, marts 2023
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
I denne opskrift skæres dejen i seks kiler, der er bagt tæt sammen, så de danner et brød, der er let at trække fra hinanden. Hvis du foretrækker at gøre brødene lettere at skære, skal du ikke skære gennem dejen – brug bare en skarp kniv til at lave overfladiske skråstrekker inden bagning.
This recipe for humble bread, which gets a little update with the addition of rye flour, corresponds to the one you would find every day on the traditional Irish table, served with butter and jam, smoked salmon or stew. This recipe appears in our cookbook, “A New Way to Bake” (Clarkson Potter). The bread takes 50 minutes to make, with 15 minutes of preparation time, and yields a 6-inch loaf. The ingredients include whole wheat flour, Bobs Red Mill rye flour, baking powder, kosher salt, and buttermilk. The bread is best served warm or at room temperature.
27.04.2023 @ 09:05
This recipe for humble bread, which gets a little update with the addition of rye flour, corresponds to the one you would find every day on the traditional Irish table, served with butter and jam, smoked salmon or stew. This recipe appears in our cookbook, “A New Way to Bake” (Clarkson Potter). The bread takes 50 minutes to make, with 15 minutes of preparation time, and yields a 6-inch loaf. The ingredients include whole wheat flour, Bobs Red Mill rye flour, baking powder, kosher salt, and buttermilk. The bread is best served warm or at room temperature.