Our delicious recipes

Sourdough: mix 100 g rye flour (type 1150), 100 g “Hellen” lager & 10 g head sourdough. Leave to rest at 26 ° for 8 hrs. Pre-dough: mix 100 g rye flour & 100 g “Hellen” lager and leave to rest for 12 hrs. Prepare the dough immediately after the pre-dough: mix 200 g spelt flour (type 630) or 200 g (white) wheat flour, 50 g rye flour, 160 g water & 5 g fresh yeast. Knead gently for 4 min. , then quickly for 6 min. . Cover and leave the dough to rest for 8 hrs. If the dough has fermented too long, fold once. For the main dough, mix the dough, 215 g rye flour, 200 g spelt flour or 200 g wheat flour, 15 g salt, 100 g “Hellen” lager, 200 g water & 15 g fresh sourdough and knead slowly for 4 min. , then quickly for 7 min. . Leave the dough to rest for 40 min..  Make 3 bread rolls (600 g) and place them with the seam side up in the floured bread buns. Leave to rest for 60 min.. Pour the dough carefully onto the baking tray, cut nicely and bake at 250 ° (steam) for 10 min. then lower the heat to 210 ° and bake for 30 min.