Bread recipe – oat, rye and wheat

Tags

Bread, Bread project, Oat, Recipe, Rye, Wheat

Freshly made home-baked bread straight from the oven

An easy recipe for a very tasty bread. Follow the guidelines given in the rules of the game and you’ll have get a perfect result.

Start with mixing water and yeast, add a pinch of sugar.

• 6 dl water (a bit more than a pint)
• fresh yeast (about the size of the nail of your pinky finger)
• a pinch of sugar

Start with wheat flour and add a pinch of salt. Mix the flour with the water before adding the rest. Wheat rise easier than the other types of flour, and you thus want to mix that with the yeast and water straight away. Don’t stress it though, just soak the flour.

• 5 dl of sifted/bolted wheat flour
• a pinch of salt

The flour you add afterwards can be of any type you want. For this bread I added.

• 2 dl whole wheat flour
• 4,5 dl whole rye flour
• 5 dl of rolled oats

With the flour add the seeds or whole grains you prefer. I added:

• sesame seeds
• sunflower seeds
• linseeds

Combined that came to a bit more than a cup of seeds. Add as you prefer.

Now, mix everything together and let some machine do the kneading for you. Let it run for about ten minutes, while adding a bit more flour until the dough become a ball that does no longer cling to the bowl. Afterwards cover the bowl with plastic and leave to rise for 3-12 hours (letting it rise much longer than that will cause the yeast to ferment and it will taste and smell of alcohol – not recommended!).

After having let it rise for that long, knead the dough. Add more flour until it no longer sticks to your fingers. Make two loafs and place in two bread forms. Let the breads rise for another 20-30 minutes. Bake in the centre of the oven at 180 degrees Celcius for 1 hour.

Test if the bread is done by knocking on it, if it sounds hollow, it’s done.

The bread project – the rules of the game

Tags

Baking, Bread, Food, Yeast

I started a bread project sometime in a previous life (or so it seems). I have now made it! I can no bake bread. And they’re good too 😀 I had a few criteria that needed to be fulfilled before I could call the project successful:

• it had to be easy
• baking couldn’t be time consuming and fit well into a busy schedule
• the bread would have taste good
• and be healthier than most shop-bought breads
• and without additives and stuff I’m unable to pronounce

I now bake about two times each week. I spend 30 minutes all together in the evening making the dough, and another 30 minutes in the morning. During those 30 minutes I multitask, as they consist of no more than 10 minutes actual work while the rest is spent waiting. To do this I need some kind of kitchen appliance that kneads dough. I am very happy with my now tired and weary Kenwood. Now, before starting on the recipes there are a few tips and tricks I’ve picked up along the way (I have now been baking for about a year, and have tried and failed a lot).

• the yeast should be fresh as it is easier to work with
• yeast packed in plastic foil will last for weeks in the fridge, and work perfectly fine no matter what the date says
• you never need more than a few grams of yeast, I use a piece the size of my pinky fingernail
• always use cold water with fresh yeast

Then onto making the dough, which really is very simple.

• preferably let your machine knead the dough for 10 minutes
• the dough has the right consistency if it lets go of the bowl (it forms like a ball while kneading)
• let the dough rise twice, first in its bowl, then shape it before placing it in a bread form
• don’t add sugar, honey or syrup if you plan to let the dough rise overnight
• always add a pinch of salt

I make the dough in the evening. Then leave on the counter overnight. In the morning I knead it a bit more, adding more flour until it no longer sticks to my fingers. I make two bread and place them in their forms, turn on the oven and hit the shower. The breads don’t need to rise for a long time, and by the time I’m dressed (20 mins later) the oven is warm and I bake them for about an hour.