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33 cl bottled lager or Swedish sour milk
1 tbs oil
1 tbs honey
Grease the Omnia food holder. Mix the dry ingredients in a large
bowl. Add the lager/sour milk, oil and honey. Mix to a dough.
Put the dough into the holder in pieces and press into shape.
Cover with the lid and bake gently on the lowest heat until the
crust is hard. Be sure the temperature is not too high, test by using
a skewer, about 40 minutes. You can turn the loaf after half the time
by tipping it onto a plate and sliding it back. NB! It is very hot!
Allow to cool under a cloth.
laGer bread ii
65 cl sifted rye and wheat flour
50 cl plain flour
1 tsp salt
2 ½ tsp bicarbonate of soda
4 tsp bread spices or caraway
50 cl Swedish sour milk
2 tbs honey
Follow instructions for Lager bread I.
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