peristalsis-note this is movements in – waves

Bread which we successfully harass our children!!

Efforts should be! The stomach must be challenged; it must not impose white bread in abundance

In this home it is husband that is the chef and a very good one too. He is the one that is baking our bread. The Danish bread is for some rare, mostly eaten in Denmark ONLY, as far as I know. Rye bread, and in Danish it is:”Rugbrød”

We eat it, slices it and put on different kind of…. Meat for instance

Stomach is indeed an important matter. As is the drain from there, peristalsis – to optimize this, we have to eat stuff our body cannot obtain, but are necessary for us, I excluded white bread as much as possible.

Something that is important to notice and keep in the back of mind, if one adds more fibers; one equal has to drink more water

Or they will function as a
stopper



Rugbrød !

Sourdough:
Yeast should be 1-2 days at room temperature before use.

Pipes yeast in lukewarm water. Add rye flour and salt. Pour in a tall, slender container and let it stand covered with a lid or aluminum foil at room temperature, like a little warmer in 48-60 hours. Leaven must change color to light tan.



Lukewarm water poured into a large mixing bowl, add sourdough. Under continued stirring, add salt, linseed, sesame seeds, sunflower seeds, rye kernels and rye flour. Must Total stirred for 10 min.

2 dl. dough out from the rest divided into 2 loaf shape, then covered and left at room temperature for min 12 hours.

Bake at 170 degrees for approx. 1 ½ hours. Taken out of the mold and dry in the heat of the oven for approx. 2 hours.

The new leaven must also be at room temperature for 12 hours, then refrigerate for 4 to 6 weeks.


Rugbrød 2

Yeast friable and stirred into the water, there is lunette at 35 degrees C.

Salt, flour and crushed rye add and knead the dough until it is glossy and smooth. The dough cover with a damp cloth and close two hours.

The dough beaten down and shaped into a loaf, placed in a greased baking form and raise 45 minutes.

Bread brushed with water and bake at 250grader C for approx. 45 minutes.

The last 15 minutes of baking time taken bread out of the mold and bake at the plate, so the crust becomes brittle.