Basement French
Marie Skogström- 24
- 30 min
- 1 hour 40 minutes
A true classic! Who hasn't enjoyed a cheese roll made with "källarfranska" bread? Eat the rolls right after baking, or freeze them for later. When thawing, you can warm the rolls briefly in the oven to give the bread that fresh-out-of-the-oven feel.
3.32/5
305 VotesHere's how:
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1
Heat the water to 25 °C. Dissolve the yeast in a little of the water. Add the rest of the water, butter, salt, and rye flour.
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2
Knead the wheat flour into a dough of moderate firmness. Sprinkle a little flour on top and let it rise for about 30 minutes.
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3
Place the dough on a floured work surface and knead it until it comes away easily from the surface.
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4
Divide the dough into four parts and roll out each part into a long strip. Divide each strip into six pieces. Dust them with flour, fold them in half, and place them on a baking sheet.
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5
Cover with a kitchen towel and let it rise for about 30 minutes.
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6
Preheat the oven to 225 °C. Bake the bread for about 8–10 minutes until it’s nicely browned.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (about 5 dl) water
- 15 g (1 tbsp) butter
- 12 g (about 2 teaspoons) salt
- 200 g (about 4 dl) rye flour
- 600 g (about 10 dl) all-purpose flour
The recipe comes from
kronjast.se
