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Part 1: No great success
I want to start baking our own breads. I don’t eat much bead myself but both Son and Husband do. My project now is to find a recipe that they both like. The bread has to be easily made, and be just as good and not crumble after it has been frozen for a few days. I want to use as little yeast as possible and as much whole grain flour as possible.
The recipe I used:
2,5 dl water
12 grams of yeast
3 dl of yoghurt and sour cream
1 tablespoon of honey
about 0,5 dl canola oil
3 dl white spelt flour
2 dl durum flour
4 dl white wheat flour
2,5 dl oatmeal
1,5 dl barley flour
2,5 dl whole grain wheat
2,5 dl whole grain spelt
and a symbolic amount of salt
I started with about 12 grams of fresh yeast and mixed it with cold water. Fingers needed to get dirty here in order to dissolve it completely.
I used left overs of yoghurt and sour cream…
And a mix of the different flours I had in stock.
I let Kenwood knead it for a while
Put the dough in two pans. Son was a great help here too
Then I set it in a cold place for about 20 hours to rise
And baked it for 35 mins at 200 degrees.
I am happy with the taste of the bread, but it didn’t rise as much as I had hoped it will. Now, I know I have readers out there who have a lot more experience than me when it comes to bread. So what should I do to improve for next time? Sourdough base? Can I let it rise for another day or so? Any tips or tricks here will be highly appreciated!