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Felix Ryebread Recipe


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     Felix Ryebread

Category   Desserts - Breads
Sub Category   None

750 g water
1 portion of felix sourdough (250g)
2 tables. salt
375 g ryeflour
150 g flour
350 g rye seeds
350 g ryeflour
150 g rye seeds
500 g water
various seeds, grated carot, squash ect.

Mix first 6 ingredients very well. Let rise for minimum 12 hours.
Add the rest of the ingredients apart from the various seeds. Take one portion (250g) of felix an set aside for next time. Add the seeds you so desire, and pour into buttered baking pans. Let rise another 6 hours
Bake at 200 C for 1 1/2 - 2 hours. Make sure to take the bread out of the pans when baked. Otherwise the bread will get soggy.

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