Homemade lunch bread with potato dumpling flour
Simple
Ingredienser
8 ½ dl Potato dumpling flour from Stangeland Mølle
3 dl Small oats from Stangeland Mølle
9 dl sifted wheat flour
3 dl finely ground whole wheat
2 ½ dl coarsely ground rye flour
100 g margarine/butter
6 dl milk
4 dl water
100 g fresh yeast (or 2 packets of dry yeast)
2 ss honey (or light syrup)
Instructions:
Melt the butter, add the milk and water, and heat until it is lukewarm (approx. 37°C). Dissolve the yeast in a small portion of the liquid. Add the lukewarm liquid and the remaining ingredients (save a little wheat flour for adjusting the dough) to a mixing bowl and knead at medium speed for about 5 minutes until the dough is smooth. Cover the dough with plastic wrap or a towel and let it rise to double its size (about 45 minutes) in a warm place.
Preheat the oven to 250°C (top and bottom heat). Place a baking sheet or pizza stone in the oven to heat up. Allow it to heat for about 15 minutes before baking the bread.
Turn the dough out onto a floured surface, divide it into about 20 equal portions, shape into balls, and roll them out into flat rounds (about 12 cm in diameter). Place baking paper on the hot tray, place the bread on it (approx. 4 at a time), and prick the rounds with a skewer or fork. Bake for 3-5 minutes until lightly golden. Baking time will depend on how thin you roll the bread.
Cool on a rack under a towel to keep them soft. Wrap in plastic or store in a container once cooled. The bread is excellent for freezing.
TIPS: For extra fluffy bread, let the dough rise again before baking.
