Dissolve the yeast in warm milk. Mix in salt, sugar, cardamom and egg. Add the flour gradually, initially by stirring, to allow the air to bind to the dough. Format the dough very well. Add soft fat towards the end of the formatting. Put the dough covered with a hoist in a warm, drained place.

When dough is doubled, take it to the baking table and knead the air bubbles off the dough. Bread dough with the desired shape of buns. Raise buns twice, lubricate them with egg and garnish with rye sugar before baking.

Bake small cakes and small pastries in the middle of a 225-degree oven for 5-10 minutes. Bake longs and other bigger wheat breads on the bottom level of a 200 degree oven for 20-25 min.






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