2 yeast tablets
1/2 cup of warm water
2 tablespoons of butter or margarine at room temperature
1 cup of hot water
1/3 cup of molasses
2 tablespoons of kummel (alcaravia)
1 tablespoon of salt
2 1/2 cups of whole wheat flour
2 1/2 cups of all-purpose flour, approximately
fubá (optional)
1 egg white lightly beaten with 1 tablespoon of water
2 yeast tablets
1/2 cup of warm water
2 tablespoons of butter or margarine at room temperature
1 cup of hot water
1/3 cup of molasses
2 tablespoons of kummel (alcaravia)
1 tablespoon of salt
2 1/2 cups of whole wheat flour
2 1/2 cups of all-purpose flour, approximately
fubá (optional)
1 egg white lightly beaten with 1 tablespoon of water
Dissolve the yeast in warm water
In a large bowl, mix the butter or margarine with hot water until it melts
Add molasses, kummel, and salt
Let it cool down to room temperature
Add the yeast mixture
Knead well
Gradually add all-purpose flour until you get a firm dough
Place the dough in an oiled bowl, cover, and let it rise for 1 hour or more
(Take a ball of dough and place it in a cup
When it rises to the surface, the dough has risen enough.) Gently flatten each piece into a circle about 17 cm in diameter
Fold the edges to the middle, turn so that the smooth side faces up, and shape with your hands into a circle about 12 cm in diameter
Place on an oiled baking sheet or tray, leaving a space of about 8 cm between rolls
Cover and let it rise in a protected area for 1 hour
Gently brush with egg white mixture
Bake in a moderate oven (180°C) preheated for about 40 minutes or until the bread sounds hollow when tapped on the bottom
If the tops become too dark, cover lightly with aluminum foil for the last 10 minutes
Yield: 2 rolls.
