Sourdough Cookies with Kruskakli
Malin Kåredahl- 27
- 30 min
- 1 hour 50 minutes
Sourdough cookies with Kruskakli. Kruskakli is rich in fiber and minerals, so you get a slightly healthier bread.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.19/5
392 VotesHere's how:
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1
Melt the butter and stir in the liquid. Let it cool to 20 °C.
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2
Dissolve the yeast in a little of the liquid in a mixing bowl. Add the rest of the liquid, the sourdough starter, salt, sugar, and kruskakli.
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3
Gradually add the wheat flour until the dough becomes shiny and smooth.
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4
Let the dough rise, covered, for 45 minutes.
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5
Place the dough on a floured work surface. Divide it into three portions and knead each until smooth. Then divide each portion into nine pieces. Gently roll out each piece and flatten it. If you let the pieces rest for a bit, the tension in the dough will release, making them easier to shape.
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6
Place the dough on the baking sheet and prick it with a fork. Let it rise for another 20–25 minutes, covered with a cloth. Preheat the oven to 220 °C.
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7
Bake for about 6–8 minutes. Let cool on a wire rack covered with a cloth.
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 150 g butter
- 500 g (5 dl) water
- 500 g (5 dl) milk
- 17–34 g (1–2 tablespoons) salt
- 150 g (1.5 dl) granulated sugar
- 80 g (about 4 dl) kruskakli
- 1,200–1,500 g (about 20–25 dl) wheat flour
The recipe comes from
kronjast.se
