I saw them posted by Timea and Gabi. I never doubted their goodness, but when I tasted them ................. I ate 3 loaves.
- 500 g flour
- 1 cube of fresh yeast or an envelope of dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4-5 tablespoons oil
- 250-270 ml. warm water
- The scalding solution
- 2 l. Apa
- 10 teaspoons baking soda
- big salt-I put a teaspoon
Preparation time: less than 120 minutes
RECIPE PREPARATION Laugenbrot Breads:
We prepare the dough by kneading all the ingredients or we can put them in the bread machine-crumbling program.
Leave to rise for about half an hour.
After fermenting, form a thicker roll and cut 15-16 pieces. I cut them to the thickness of two fingers.
In a saucepan boil water, baking soda and salt.
When it starts to boil, put the pieces of dough and leave them for 30 seconds.
Remove with a spatula with holes, place them in the baking tray lined with baking paper and put in the hot oven for 20-25 minutes.
Let them be nicely browned.
After removing them from the scald, they can be sprinkled with sesame or poppy seeds.