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Print Recipe
Swedish Night Bread without Kneading Recipe
For a long time was this recipe in my queue for cooking, somehow postponed. But come the day X and I baked it. Delicate and nostrils crumb, crispy crust, seeds-we liked everything! And it is very important-nothing to knead - just mixed the ingredients, put in the form and in the refrigerator at night, in the morning took out the form - in the oven-turned on the oven and after 40 minutes bread on the table! Try?
Cook Time 90 minutes
Servings
loaf
Ingredients
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. Sift the flour. Add all other ingredients.
    Sift the flour. Add all other ingredients.
  2. Mix all ingredients with a wooden spoon-the dough is sticky-do not add anything!!!
    Mix all ingredients with a wooden spoon-the dough is sticky-do not add anything!!!
  3. The bottom of the form to lay baking paper and grease with vegetable oil, side forms also lubricate. Put the dough in the form of a spoon, cover with a greased vegetable oil film - so that the dough does not stick when it grows, and put it in the refrigerator overnight.
    The bottom of the form to lay baking paper and grease with vegetable oil, side forms also lubricate.
Put the dough in the form of a spoon, cover with a greased vegetable oil film - so that the dough does not stick when it grows, and put it in the refrigerator overnight.
  4. In the morning we take out the form, remove the film, put in a cold oven (the recipe does not say whether the bread should heat up or not, did so), expose 220 degrees and bake until Browning and a thud on bread - it took me about 40 minutes.
    In the morning we take out the form, remove the film, put in a cold oven (the recipe does not say whether the bread should heat up or not, did so), expose 220 degrees and bake until Browning and a thud on bread - it took me about 40 minutes.
  5. The first impression from bread-all, the crust is not gnawed - was deceptive-crust turned crispy, but tender, not oak, one pleasure! The crumb very soft! Cool the bread on the grill. Ready!
    The first impression from bread-all, the crust is not gnawed - was deceptive-crust turned crispy, but tender, not oak, one pleasure! The crumb very soft!
Cool the bread on the grill.
Ready!
  6. It's all the same night, but-instead of water serum, added another 50 ml of sesame seeds to the rest, replaced 250 ml of wheat flour with whole grain, added a pinch of dry garlic-bread made for sandwiches.
    It's all the same night, but-instead of water serum, added another 50 ml of sesame seeds to the rest, replaced 250 ml of wheat flour with whole grain, added a pinch of dry garlic-bread made for sandwiches.

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