LEMON BREAD
Citronbröd
These breads get their lovely, refreshing taste from the honey in the dough and grated or shredded lemon zest that are sprinkled onto them before baking. Serve them freshly baked with butter and marmalade … oh yum.
Makes approx 12 breads
1 oz active compressed yeast
1.2 cups milk
1½ teaspoons salt
1 tablespoon honey
0.4 cup rye flour
2.4 cup flour for breadmaking (sorry I can't explain
better, it's a special flour and not ordinary wheat flour)
For brushing:
water
grated or finely shredded lemon zest
Crumble the yeast in a mixing bowl. Heat the milk to body heat, pour it over the yeast and stir until it dissolves. Add salt, honey and rye flour and blend well. Add the special flour and work the dough until smooth. Dust with some flour, cover with a cloth and let rise until double in size in a warm, draught-free Place.
Take up the dough on the work Surface and knead until pliable. Roll it out to 12 even-sized, oval breads and put them on a greased or paper-lined baking plate. Leave to rise for about 20 minutes, then brush with water and make a cut lengthwise in the middle of each.
Scrub the lemon and grate or finely shred the zest. Sprinkle it on the breads and bake at 440F for about 15 minutes or until colored and baked through.
Enjoy!
Bella
Citronbröd
These breads get their lovely, refreshing taste from the honey in the dough and grated or shredded lemon zest that are sprinkled onto them before baking. Serve them freshly baked with butter and marmalade … oh yum.
Makes approx 12 breads
1 oz active compressed yeast
1.2 cups milk
1½ teaspoons salt
1 tablespoon honey
0.4 cup rye flour
2.4 cup flour for breadmaking (sorry I can't explain
better, it's a special flour and not ordinary wheat flour)
For brushing:
water
grated or finely shredded lemon zest
Crumble the yeast in a mixing bowl. Heat the milk to body heat, pour it over the yeast and stir until it dissolves. Add salt, honey and rye flour and blend well. Add the special flour and work the dough until smooth. Dust with some flour, cover with a cloth and let rise until double in size in a warm, draught-free Place.
Take up the dough on the work Surface and knead until pliable. Roll it out to 12 even-sized, oval breads and put them on a greased or paper-lined baking plate. Leave to rise for about 20 minutes, then brush with water and make a cut lengthwise in the middle of each.
Scrub the lemon and grate or finely shred the zest. Sprinkle it on the breads and bake at 440F for about 15 minutes or until colored and baked through.
Enjoy!
Bella
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