Foto: Fredrik Sandin Carlson
Färdigt på: 1 tim
Ingredienser
4.5dl filmjölk <buttermilk, karnemelk>
1dl mörk sirap <dark corn syrup, ? >
1dl vetekross <wheat oats,tarwe kernen>
1dl rågkross <rye oats, rogge kernen>
1dl havregryn <oatmeal, havermout>
2.5dl grovt rågmjöl <rye flour, roggemeel>
3dl vetemjöl <wheat flour, tarwemeel>
1dl linfrön <flaxseed,lijnzaad>
1dl solrosfrön <sunflower seeds>
1.5tsk salt <1 1/2 teaspoon salt>
1.5tsk bakpulver <1 1/2 teaspoon baking powder,
1dl mörk sirap <dark corn syrup, ? >
1dl vetekross <wheat oats,tarwe kernen>
1dl rågkross <rye oats, rogge kernen>
1dl havregryn <oatmeal, havermout>
2.5dl grovt rågmjöl <rye flour, roggemeel>
3dl vetemjöl <wheat flour, tarwemeel>
1dl linfrön <flaxseed,lijnzaad>
1dl solrosfrön <sunflower seeds>
1.5tsk salt <1 1/2 teaspoon salt>
1.5tsk bakpulver <1 1/2 teaspoon baking powder,
bakpoeder?>
1.5tsk bikarbonat <1 1/2 teaspoon baking soda, ? >
2tsk brödkryddor <2 teaspoons bread spices (fennel&
1.5tsk bikarbonat <1 1/2 teaspoon baking soda, ? >
2tsk brödkryddor <2 teaspoons bread spices (fennel&
anise, brood kruiden venkel & anijs>
1dl hasselnötter <hazelnuts>
1dl torkade fikon <dried figs, gedroogde vijgen>
1dl russin <raisins>
1dl hasselnötter <hazelnuts>
1dl torkade fikon <dried figs, gedroogde vijgen>
1dl russin <raisins>
Gör så här
1. Sätt ugnen på 200 grader. <oven 400F>
2. Blanda filmjölk och sirap i en bunke. <mix the buttermilk and the syrup in a bowl>
3. Skär bort kvisten från fikonen och hacka dem och hasselnötterna grovt, blanda med de torra ingredienserna och filmjölken. <cut of the fig tails, cut the figs and the hazelnuts in small pieces and mix them with the other dry ingredients and the buttermilk mixture>
4. Lägg ett bakplåtspapper i en avlång brödform så att pappret sticker ut över kanterna. <layer parchment paper in the bread pan so that the paper sticks out over the sides>
5. Fyll formen med smet, strö över lite grovt rågmjöl och grädda brödet i cirka 45 minuter. <fill the pan with the dough and add a small amount of rye flour over the top. The loaf goes in the oven for 45 minutes...>
I'm not a 100% certain about all the right terminology but I think you guys can figure it out.
Here are some pictures of the oats and syrup.(sorry, the quality of these pics isn't so great...)
Also I didn't use figs but dried dates in my recipe and I also substituted pecans for hazelnuts.
As long as you use the right amounts of everything, I think you will be fine.
Let me know how this recipe worked for you ok?!
PS I found the recipe on this blog: http://www.jordgubbarmedmjolk.blogspot.com/
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Dat lijkt me lekker met de smaak van karnemelk. Ziet er wel behoorlijk stevig uit.
ReplyDeleteFijn weekend, lieve groet
Thank's for the bread recipe. I love to bake and I'll try this one. Monica who also comments on your blog has a marvellouly good recipe on a similar bread which I make all the time.
ReplyDeleteThe first bread ever that you made looks sooo gooood! You'll be a great baker! New career.
I use different programs for may pics but I definitely have two favorites and they are:
1. PhotoScape which you can load down from the net for free. It's very easy to use and have quite a few options to work with the pics.
2. Picasa 3 is another one that a favour a lot. I don't know whether it came with my computer or if it's OK to load from the net.
Those two are my favourites and I use them crosswise sometimes, both easy and quick!
Good luck!
Nice weekend to you!
Kramar
Now I have printed out the recipe from the original blogg, it was easier to read with black letters instead of your grey...
ReplyDeleteIt is, like Agneta just said, very similar to a bread, that I use to bake, but you have more nuts and seeds in your and I will surely try it!
Thank you!
Have a nice saturday evening!
Monica
It is a very heavy bread though guys. I jsut weighed it and it came to 3 pounds!!! I've cut it into slices and put some in the freezer. Very yummie! :-)
ReplyDeleteThanks for the info on your photo programs Agneta. Via our school (my husband wroks there) we've just uploaded Adobe Photoshop. I'll give it a go, but I've heard it is rather complicated...