Scalded Rye Bread and Creamy Carrot and Red Lentil Soup
More orange food – the last for a little while, I promise! I have a terrible habit of not reading recipes all the way through before I start making them, which sometimes catches me by surprise. With the rye bread, however, not only did I not read all the way through, I didn’t translate to english in full before starting. This recipe also comes from Svenska Folk Baka Mera! and it looked like a good accompaniment to the soup I was planning to make for dinner. I translated the first couple of steps to the point where I had to let the hot dough cool for a couple of hours, thinking I would do the rest of the translation while I was waiting. And that was when I realised that the bread was supposed to rest for a day before serving! I continued on, and we did eat it that night, but it … Continue reading
