Saturday, August 22, 2015

Rye croissant breads - Råggifflar


What’s better than freshly baked bread with a cup of tea or coffee? It doesn’t always have to be sweet. Some Kesella or thick Greek or Turkish yogurt in the dough make these goodies even more excellent.

24 “croissants”

2 cups milk
1 ¾ oz fresh yeast
8 oz Kesella or Greek or
Turkish yogurt
2 tsps salt
2 cups fine rye flour
2 ¾ to 3 ¼ cups wheat flour

Heat the milk to 37C/”finger warm”. Crumble the yeast in a mixing bowl and stir it with some of the milk. Add remaining milk, Kesella or substitution, salt, rye flour plus wheat flour, little by little. Work the dough until it releases the bowl, sprinkle with some flour, cover and leave to prove for about 40 minutes.

Turn the dough out onto a floured work surface and knead until smooth and pliable. Divide in two and roll out each part to a round cake, approx 16 inches in diameter. Cut out each cake to 12 triangles, roll them up and shape them to croissants. Cover and leave to prove on greased baking plates (or use baking paper) for about 30 minutes.

Bake in the middle of the oven at 225C/gasmark 7 for 10 to 15 minutes. Allow to cool on a rack and serve.




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