![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i_u87GaiOnPCkBYWn9R33fAU4YyzUhn6eLhoi34tqm_MY-GObUOYRFjifezK0vhvKyjwFiEdleCP-6pZOLdF3Mnw5WGbBq2h5dFPG8dO3OcnQsNEu9oVNkZe0JZkmPG_NL3_Mno03DI/s320/Valn%25C3%25B8ddebr%25C3%25B8d+1.jpg)
So another time I will first add the walnut after kneading, so they do not pop out of the the dough during kneading.
Instead of barley malt syrup I decided to use "normal" sugar syrup instead of.
I have another recipe from on walnutbread from Skærtoft Mølle, which I share with you here: Valnøddebrød med speltmel.
You can either use the dough for baking two large breads or approx. 16 buns. I used one part of the dough for making a bread for the cheese tapas. And the other part of the dough I used for baking buns for my freezer.
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