Wholemeal bread with organic swede owl flour is healthy and saturates for a long time. I often make several, which I divide in half and freeze, for later use.
1 kg of swedjerugmel
1.5 kg wheat flour
4 egg
1 pk yeast
1 ss salt
4 tablespoons honey
1 liter of milk
Knead everything well together and let it rise in mine. 1 hour. Divide the dough into 2 bread pans and let it rise for another 1 hour. Bake at 200 degrees for about 1 hour. Take them out of shape for the last quarter of an hour. The bread is finished when there is a hollow sound when you knock on it from the bottom.
Serve wholemeal bread with organic swede owl flour for e.g. soup or with good toppings.
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