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| A good basic bread with a little whole grain flour: * 10ml-20ml olive oil * 400ml water * 200g fine whole grain wheat * 50g fine durum * 350g fine wheat * 2 tsp salt * 1.5 tsp sugar * 1.5 tsp dried yeast |
A good basic bread with a little whole grain flour. || 10ml-20ml || olive oil || || 400ml || water || || 200g || fine whole grain wheat || || 50g || fine durum || || 350g || fine wheat || || 2 tsp || salt || || 1 tbsp || sugar || || 2 tsp || dried yeast || |
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| The baking machine can not bake with more rye than this: * 10ml-20ml olive oil * 390ml water * 150g fine whole grain rye * 100g fine whole grain wheat * 50g fine durum * 300g fine wheat * 2 tsp salt * 1.5 tsp sugar * 1.5 tsp dried yeast |
The baking machine can not bake with more rye than this. Maybe this is even too much(?). || 10ml-20ml || olive oil || || 390ml || water || || 150g || fine whole grain rye || || 150g || fine whole grain wheat || || 50g || fine durum || || 250g || fine wheat || || 2 tsp || salt || || 2 tsp || sugar || || 2 tsp || dried yeast || = Idun Luksuspizza = Fra paken på Idun pizzagær (stor portion). Dejen i Iduns opskrift bliver utrolig klæbrig og flydende, så man kan næsten doble melmængden. Den lille portion af følgende opskrift giver nok dej til to tynde bunde, som hver fylder en hel bageplade. || '''Lille''' || '''Stor''' || '''Mængder''' || || || || || || 15 g || 1/4 dl (20 g) || olivenolie || || 2.5 dl || 3.5 dl || vand || || 500 g || ~800 g || hvedemel (500g iflg. Idun) || || 1 pose || 1 pose || (Idun) pizzagær || || 1 || 1-2 || æg || || 1 tsk || 1.5 tsp || salt || = Quiche-bund = Til to til tre mellemstore fade: || 500 g || blandet sigtet hvede og fint fuldkornsrug || || 1.5 dl || vand || || 2 dl (180g) || olivenolie || = Burgerboller = || '''Volumen''' || '''Masse''' || '''Ingrediens''' || || || 50 g || smør eller margarine || || 4 dl || 400 g || mælk || || 1 dl || 100 g || youghurt || || || 25 g || gær || || 2 tsk || 10 g || salt || || 2 tsk || 10 g || sukker || || 1 dl || 60 g || solsikkekerner || || || 700 g || hvedemel || Dejen hæves 45 min., formes til 16 store flade boller, hæves igen 30 min. og bages 15 min. ved 225°C |
Contents
Basic Light Wheat Whole Grain
A good basic bread with a little whole grain flour.
10ml-20ml |
olive oil |
400ml |
water |
200g |
fine whole grain wheat |
50g |
fine durum |
350g |
fine wheat |
2 tsp |
salt |
1 tbsp |
sugar |
2 tsp |
dried yeast |
50% Whole Grain with Rye
The baking machine can not bake with more rye than this. Maybe this is even too much(?).
10ml-20ml |
olive oil |
390ml |
water |
150g |
fine whole grain rye |
150g |
fine whole grain wheat |
50g |
fine durum |
250g |
fine wheat |
2 tsp |
salt |
2 tsp |
sugar |
2 tsp |
dried yeast |
Idun Luksuspizza
Fra paken på Idun pizzagær (stor portion). Dejen i Iduns opskrift bliver utrolig klæbrig og flydende, så man kan næsten doble melmængden. Den lille portion af følgende opskrift giver nok dej til to tynde bunde, som hver fylder en hel bageplade.
Lille |
Stor |
Mængder |
|
|
|
15 g |
1/4 dl (20 g) |
olivenolie |
2.5 dl |
3.5 dl |
vand |
500 g |
~800 g |
hvedemel (500g iflg. Idun) |
1 pose |
1 pose |
(Idun) pizzagær |
1 |
1-2 |
æg |
1 tsk |
1.5 tsp |
salt |
Quiche-bund
Til to til tre mellemstore fade:
500 g |
blandet sigtet hvede og fint fuldkornsrug |
1.5 dl |
vand |
2 dl (180g) |
olivenolie |
Burgerboller
Volumen |
Masse |
Ingrediens |
|
50 g |
smør eller margarine |
4 dl |
400 g |
mælk |
1 dl |
100 g |
youghurt |
|
25 g |
gær |
2 tsk |
10 g |
salt |
2 tsk |
10 g |
sukker |
1 dl |
60 g |
solsikkekerner |
|
700 g |
hvedemel |
Dejen hæves 45 min., formes til 16 store flade boller, hæves igen 30 min. og bages 15 min. ved 225°C