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.
Anne blabbers 