Google translate or Giggle Translate?

Original post:

Hvordan bager jeg er brød - eller to

Normalt indkalder jeg Mini-Max til at lave brød. Det bliver bedre end hvis jeg selv gør det, men i dag var han i skole, og der var ikke noget brød til frokost, så jeg måtte selv i gang.

   3 deciliter speltkerner måles af i mit uundværlige decilitermål, der kan rumme 3 deciliter, og så males de til mel sammen med et par fennikelfrø. Det foregår med min tyske melmølle. Det bliver altså til meget mere, når det males, sådan cirka 5 dl.

   Så skal der vand i. Igen kommer mit uundværlige 3-decilitermål i brug: 2 dl. varmt vand og 6 dl. koldt, så har vandet den rette temperatur. Så tilsætter jeg salt og en teske hvidtjørnethe og en teske hyben, begge dele først malet til pulver. Syren i hybenpulveret får gæren til at virke bedre. Jeg putter også nogen gange sære ting i fra skabet, i dag et drys fiberkost, som drengene ikke gider spise alligevel. Til sidst skal jeg ikke glemme gæren. ½ pakke gær, helst økologisk, og så røres det hele sammen med en dejkrog, det er endnu et af mine uundværlige hjælpemidler i køkkenet.

   Så hæver dejen, uden hjælp fra mig kun med assistance fra en minutur, ellers løber tiden fra mig, og brødene bliver sære. Hvis Skribenten er hjemme, bliver han indkaldt til at ælte.

   For det meste husker jeg at smide en kvart deciliter vand ind i ovnen, når brødene er sat ind, og inden ovnen lukkes. Så hæver de lidt bedre og bliver sprødere.

 Når brødene er bagt færdig, kommer de op og stå og køle af på komfuret. Nam-nam.

Giggle translate: 

How I bake the bread - or two

Usually convene I Mini-Max to make bread. It will be better than if I do it, but today he was in school, and there was no bread for lunch, so I had even started.
3 deciliter spelled grain measured by of my indispensable decilitermål that can accommodate 3 deciliter, and then the milled into flour with a pair of fennel seed. It is with my German flour mill. It becomes all the more when it is painted, just about 5 dl.
It's time to water. Again comes my indispensable 3-decilitermål in use: 2 dl. hot water and 4 dl. cold so the water has the right temperature. So I added salt and a teaspoon hvidtjørnethe and a teaspoon of rose hips, both first ground into powder. The acid in the rosehip powder get the yeast to work better. I put also sometimes strange things in the closet, now a sprinkle fiber diet that boys do not want to eat anyway. Finally, I would not forget the yeast. ½ package yeast, preferably organic, and then stir it all together with a dough hook, it is still one of my indispensable tools in the kitchen.
So does the dough rise without help from me only with the assistance of an automatic timer, or run time from me, and the loaves are strange. If the writer is at home, he was called in to knead.
For the most part I remember throwing quarter decilitre of water in the oven when the bread is inserted, and within the oven is closed. Then raises the slightly better and becomes brittle.
When the loaves are baked finish, they come up and stand and cool on the stove. Nam-nam.

As translated by MotherOwl

How I bake a bread - or two.

Usually I call fr Minimax to help me, the bread turns out better that way. But today he was off to school, and there was no more bread for lunch. I had to do it myself.
3 decilitres of spelt grains is measured off in  my much and often used measuring cup,  and then ground into flour by the German flour mill.  3 decilitres of grain turns into more flour, almost 5 decilitres.
And then I add some water, again with my  well used measuring cup. 2 dl boiling water to 4 dl cold makes it just thr right temperature. Then I add salt,  ground hawthorn tea and rose hip. The acidity of the rose hip powder makes the yeast do its best.
Sometimes I add what is on the shelves. Today some cereal product none cares to eat anyway. Don't forget the yeast, half a package of - preferably organic - yeast. All mixed with my faithful dough mixing thingie, one more of my indispensable kitchen  utensils.
The dough rises  without my help, I just have to set the timer so as not to forget the bread, resulting in deformed or burnt bread. If the Writer is at home, I ask him to knead the dough.
Usually I remember to put some water into the oven with the bread, this makes for a crunchy surface.

When the breads are done, they're placed on a rack on top of the stove to cool off, yummy.