How To make Danish Flatbread
1 1/2 c Rolled oats, ground
3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Buttermilk plus 2 tb
1/4 c Butter, melted
Grind oats in blender or food chopper until crumbly. Measure all ingredients into large bowl. Mix together well to form stiff dough. Let rest 20 minutes. Divide into 4 equal ball shape pieces. Roll on lightly floured surface as thin as possible. Fry on hot greased skillet 350F turning to cook other side. When brown spots appear, it is ready. (May be rolled and cooked in the oven at 350F like crackers about 9 min.) Serve hot or cold buttered with choice of jams or honey. Yield 4 sheets Source: Company's Coming, Muffins & More by Jean Pare Shared by Elizabeth Rodier 6/93
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Danish Dough Whisk Review! Should you buy one?
Lisa reviews the Danish Dough Whisk to see if it lives up to the hype. She makes biscuits, flat bread, and Irish soda bread to see how it handles various doughs. Should you buy one? Is it good for bread making?
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Chocolate Danish Pastry Twists: Delicious every time! | Paul Hollywood's Easy Bakes
Following on from my Danish Pastry tutorial, here's how to follow that up to make stunning Chocolate twists. Enjoy!
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German Rye Bread - World Young Bakers Champion Shows How It's Done
Giving up your dream job as a singer to be a baker?
That's precisely what Lisa-Sophie Schultz did - with huge success.
As World Young Bakers Champion from Berlin, she's already come on leaps and bounds after exchanging her microphone for yeast and flour.
At her bakery in Weinheim, Lisa-Sophie Schultz reveals her techniques for baking classic German bread. What are the tricks and the most crucial secrets? What role does sourdough play; and what's the typical way to enjoy the finished loaf?
At home in her private sphere, she tells us why baking is an art form and why she's chosen to specialize in this particular craft.
#GermanBread #Bread #Germany
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Credits:
Report: Okeri Ngutjinazo, Isabella Escobedo
Camera: Henning Goll
Edit: Arndt Baumüller, Elif Baulig
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Throw the dough into boiling water and the result will surprise you!
Throw the dough into boiling water and the result will surprise you!
Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
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Flatbraud - How to Make Icelandic Rye Flatbread
Flatbraud - How to Make Icelandic Rye Flatbread
We received a request to make the Icelandic Flatbread. We are so glad to have made it! We served the flatbread with our favorite topping smoked salmon and capers!
♥ Ingredients ♥
•1 1/2 cup rye flour
•1 cup whole wheat flour
•1/2 tsp salt
•1/2 tsp baking powder
•1 1/8 cup boiling water
For recipe and instruction see our blog post
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