RYE CROISSANT BREADS
Råggifflar
8 oz Kesella or Greek or
Turkish yogurt
2 teaspoons salt
2 cups fine rye flour
2 ¾ to 3 ¼ cups wheat flour
Heat the milk to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the milk. Add remaining milk, Kesella or substitution, salt, rye flour plus wheat flour, little by little. Work the dough until it releases the bowl, sprinkle with some flour, cover and leave to prove for about 40 minutes.
Råggifflar
What’s better than freshly baked bread with a cup of
tea or coffee? It doesn’t always have to be sweet. Some Kesella or thick Greek
or Turkish yogurt in the dough make these goodies even more excellent.
24 “croissants”
2 cups milk
1 ¾ oz fresh yeast8 oz Kesella or Greek or
Turkish yogurt
2 teaspoons salt
2 cups fine rye flour
2 ¾ to 3 ¼ cups wheat flour
Heat the milk to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the milk. Add remaining milk, Kesella or substitution, salt, rye flour plus wheat flour, little by little. Work the dough until it releases the bowl, sprinkle with some flour, cover and leave to prove for about 40 minutes.
Turn the dough out onto a floured work surface and
knead until smooth and pliable. Divide in two and roll out each part to a round
cake, approx 16 inches in diameter. Cut out each cake to 12 triangles, roll
them up and shape them to croissants. Cover and leave to prove on greased
baking plates (or use baking paper) for about 30 minutes.
Bake in the middle of the oven at 440F for
10 to 15 minutes. Allow to cool on a rack and serve.
Enjoy!
Bella
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