Amo Rugbrød - Surdejstykker/ Sourdough Bread Roll mix

A perfect symphony of a crispy roll and good taste.

Instructions

Add 35 g of yeast and approx. 7 dl water

1. Dissolve yeast in 6.5 dl water (reserve ½ dl). Add the flour mixture and knead at low speed 5 min, then 10–12 min medium speed. Gradually add the remaining water. 
2. Place dough in a greased pan, cover, and let rise 1 hour in a warm place. 
3. Preheat oven to 220°C (200°C fan) and place an empty pan on the bottom shelf. 
4. Turn dough onto a floured board, flatten to about 30×40 cm, and cut into 16 pieces. 
5. Fold each piece by bringing corners to the center; rest 15 min seam-side down. 
6. Flip pieces seam-side up on a baking sheet. Pour ½ cup water into the hot pan in the oven and close immediately. 
7. Bake 18 – 20 min until golden, then cool on a rack.
8. TIP! Put a bowl with ½ cup boiling water in the oven along with the bread.

Bread in a bread form
The dough can also be baked as bread. Pour half of the dough into a greased bread bake-mold. It should only be approx. half full as the dough raises a portion during baking. Bake two loaves or one large loaf and eight buns. The bread should be baked approx. 30 min. at 200C (fan forced 180C).

1 kg

AMO