Durrafrallor

This is a moist bread that's easy to bake and can be adapted with different flavours. In its original form, the amaranth flour gives a nutty taste.

Dry ingredients

• 200 g (4 dl) da Carla organic Durramjöl
• 100 g (2 ½ dl) da Carla organic Amaranthmjöl
• 40 g (1 dl) da Carla organic Kikärtsmjöl
• 1 msk FiberHusk or Psyllium
• 1 ½ tsk salt

Wet ingredients

• 25 g fresh yeast
• 400 g (4 dl) water
• 1 msk oil

Here's how

• Mix all the dry ingredients well in a bowl.
• Dissolve the yeast in cold water in a separate bowl and add the oil.
• Mix the liquid into the dry ingredients and combine into a dough.
• Place large muffin cases in a muffin tray and divide the dough between the cases.
• Cover the loaves with cling film and let them rise for 1 hour and 30 minutes.
• Heat the oven to 225 °C and bake the loaves in the middle of the oven for about 20 minutes until they have a nice colour.
• Let the loaves cool on a rack without a tea towel. They'll feel hard when you take them out of the oven, but that's just the crust, and even that will soften a little once the bread has cooled.