Rågsurdegen Knäckebröd: Revision history

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5 January 2026

  • curprev 10:1910:19, 5 January 2026 Ch talk contribs m 2,228 bytes −73 No edit summary
  • curprev 10:1710:17, 5 January 2026 Ch talk contribs 2,301 bytes +2,301 Created page with "⇐ Cooking ⇐ Bread & Baking 400px|left <br clear=all> ==Ingredients== ;stage 1 sponge :47g medium rye flour :47g water (@ 41℃) :6g rye sour culture ;stage 2 sponge :10g instant yeast :65g honey :500g whole milk (@ 38℃) :100g stage 1 sponge ''(see above)'' :180g medium rye flour :80g whole wheat flour (or spelt flour) ;final dough :935g stage 2 sponge ''(see above)'' :300g medium rye flour :..."
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