Ingredients
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Method
-
Malt and water
Heat the water to 60–70°C, then gradually stir in the rye malt and the rye flour.
10 min -
Mashing
Every hour, add hot water and flour, and after several hours of mashing the mixture will become thicker.
360 min -
Cooking
Flavour the mixture with the syrup, salt and dried orange peel, then cook it.
20 min -
Baking
Pour it into a shallow tin and bake at 125°C for 4–5 hours.
270 min -
Cooling
Let it cool completely before slicing.
60 min -
Serving
Serve cold with cream or with milk and sugar.
5 min
| Nutrient | Total (8 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Not included: salt, orange peel. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: rye flour, cream (lactose) (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: rozsmaláta, szirup. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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