Sea buckthorn #2

    Juice of sea buckthorn
    4-6 glass
    100 grams of sea buckthorn (fresh or frozen)
    100 g sugar
    ½ liter of water

    Add sugar and water in a pot, put the pot on the stove and bring to a boil. Remove from the heat when the sugar syrup boils. Put sea buckthorn up in the hot syrup and put in a blender, blend 1-2 minutes. For a beautiful orange juice. Sieve the juice through a sieve and then put it in the refrigerator. Let the juice cool completely before serving the juice with ice cubes and a few sea buckthorn. The juice can easily be made in larger quantities and stored in bottles in the refrigerator or a cool and dark place. The juice can be adjusted with sugar depending on how sweet you want it. Is good as a morning drink or as homemade juice for the kids, can also be enjoyed with a drop of gin or vodka as a welcome drink on a warm summer evening.

    Rye bread with sea buckthorn and chestnut
    Makes 2 bread
    2dl. buttermilk
    6dl. cold water
    1.5 dl. beer
    30g. salt
    30g. yeast
    300g. chestnuts (weight without shell)
    225g. linseed.
    150g. sunflower seeds
    115g. sesame seeds
    3oog. wheat flour
    250g. rye flour
    50 g dried sea buckthorn

    Add water, beer, butter milk into a mixing bowl and dissolve the yeast in it. Add the rest of the ingredients in the mixing bowl and mix it all thoroughly. Let dough stir for 10 minutes. in the mixer so that it becomes a dense homogeneous rye bread dough .. Put the dough into 2 ryebread forms and cover with film, set the ryebreads in the refrigerator an let it rest and raise at least 12 hours, 24 hours best before baking, the longer the dough is raising the more flavor to the bread, but max 3 days, as the acidity in the bread will become too high. Take the forms out of the refrigerator and let in stand 2 hours at the kitchen table, so the dough gets room temperature before baking Place the breads in a preheated oven at 180 degrees and bake for 90 minutes. Take the breads out from the oven, take them out of he form and  let them rest on a wire rack. Let the ryebread rest. For 1 hour before being cut into slices. The ryebread can be kept for 3-4 days, wrapped in a plastic bag. Ryebread kept in a draw or a bread box, not in the refrigerator. the ryebread is great to eat fresh, but is also very suitable for roasting and eating with strong cheese.