Swedish Peasant Bread

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My mom sometimes mails me random stuff she thinks I might find interesting, and a while ago she mailed me a Swedish flyer with some baking recipes. The flyer was publish by KF Provköket which seems to now be coop Provkök, a test kitchen for the retail cooperative coop. The flyer looks like it is published in 1985, and I could not find the recipes online.

Swedish is close to Danish, so I could easily figure out the recipes. The one that caught my eye was one for a whole grain ‘peasant bread’. It is using a scalding technique and is made with rye flour and some ground bitter orange (pomerans) rind. I find that quite a bit of Swedish bread is made with some sort of spices, and it is usually a nice touch. I did not, however, have any bitter orange rind or knew where to get it, so I decided to add some ground all-spice for some general complex spiciness, and that worked well.

Though not required by the recipe, I used the opportunity to use my bannetons again, and the breads turned out beautiful.

Ingredients:

  • 500 ml boiling water (2.1 cups)
  • 500 ml whole grain rye flour (2.1 cups)
  • 1 tsp ground all-spice
  • 50 g butter (1.8 oz)
  • 250 ml water (1 cup)
  • 16.6 g active dry yeast (0.6 oz) (50 g fresh yeast cake)
  • 2 tsp salt
  • 1100 ml bread flour (4.6 cups)

Method:

1. Mix this rye flour and all spice together in a bowl.

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2. Pour boiling water over the mixture, cover with film and let stand for 2-4 hours (until a little warmer than room temperature).

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3. Melt the butter and add the water. Let cool to 90 F/ 37 C.

4. Mix the yeast in the water/butter mixture.

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5. Add the yeast, butter and water to the scalded flour and mix.

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6. Mix the salt and gradually add almost all of the bread flour, and mix until a dough forms.

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7. Knead lightly in the bowl for a few minutes.

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8. Cover with film and let rise for 45-60 min.

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9. Turn the dough out on a work surface and knead lightly. Add more flour if necessary.

10. Divide dough in 2 and form 2 round breads.

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11. If using, dust 2 8-inch bannetons with rice flour and place the breads in them. Otherwise place breads on a parchment lined sheet.

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12. Cover breads and let rest for 20-30 min.

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13. Preheat oven to 200 C / 392 F.

14. Turn the breads out on a parchment lined sheet and transfer to oven.

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15. Bake for 40-45 min, they are done when lightly brown and hollow sounding.

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Since there is not much kneading involved, these are actually quite fast and easy to make. The scalding make it quite moist, and the spice and rye combination adds a lot of flavor. This bread is great still warm with butter, or as sandwich bread. I found it kept very well.

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Pugliese – Italian Bread

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For my birthday in October I got Rose Levy Beranbaum’s The Bread Bible, and I have made a couple of breads from the book (which I highly recommend), but I don’t think I have blogged about them.

The Pugliese are the breads on the cover, they look gorgeous, so of course I had to try them. It is a very high water content bread, which makes it a bit tricky. Beranbaum’s method uses a stand mixer, but I have made it both with my hands and with dough hooks and a hand mixer.

In general, many of the recipes have very specific instructions that I think you can mess around with a bit if you try. She recommends specific flour brands, for instance, but I made this with generic Safeway Organic all-purpose flour and it worked fine.
I also couldn’t get the durum flour the recipe called for and had to get semolina, which is a coarser grind of durum wheat, and the recipe claims it will not work with that, but it did. If you can get durum flour, by all means use it! (I could not even find some on amazon.com, funny, since in Denmark it was right there in the local supermarket).

This, like many of the breads in the books, is a long process. The raising times are very long, which helps create flavor, but means you will have to use a half day or more – plus make the starter the day before. Also note that this uses a banneton to help with the final raise, I definitely recommend one for wet breads like this. And it makes it look pretty!

Original recipe from The Bread Bible by Rose Levy Beranbaum. I have multiplied the amount by 1.5, as thought the original bread was very small. Note that most of the pictures is for the smaller size, from first time I made it.

Ingredients, day 1:

  • 113 g all-purpose flour (4 oz)
  • 0.37 g active dry yeast
  • 90 ml water ( 6 tbsp )

Method, day 1:

1. Dissolve the yeast in the water.

2. Add the flour and mix until smooth.

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3. Cover tightly and let proof overnight (12-24 hours). The first 3-6 hours should be a room temperature, then cooler. I found our garage, a little warmer than our refrigerator to be great. The volume of the starter should triple.

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Ingredients, day 2:

  • 107 g all-purpose flour (3.75 oz)
  • 107 g durum flour (3.75 oz)
  • 3 g active dry yeast
  • 177 ml water (3/4 cup)
  • rice flour for dusting

Method, day 2:

1. Try to leave the starter at room temperature for it to become room temperature, though if it is cool it is OK too.

2. Mix the water and yeast in a small bowl.

3. Add the water and yeast mixture to the starter.

4. Add the flours and the salt to you bowl.

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5. Mix, either with your hands/a whisk, dough hooks on a stand mixer or heavy duty hand mixer (be careful using a hand mixer. If it is not powerful enough you may end up burning out the motor).

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6. Keep mixing/kneading for 5 minutes or so, the dough should pull away from the bowl but still be very sticky.

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7. Dust your work surface with durum/semolina flour and have more flour ready. Place your dough on the flour and stretch it with both hands (flour your hands too).

8. Fold the dough over one third, and then the rest of it on top.

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9. Turn the dough 90 degrees and repeat the fold.

10. Sprinkle more durum flour over and cover with oiled film. Let rest for 30 min.

11. Repeat the stretching, folding, turning and folding again. Durst with more flour, cover and rest another 30 min.

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12. Stretch, fold, turn and fold again. Place your dough an oiled bowl and cover tightly with film.

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13. Place the dough somewhere nice and warm to let it rise for 2 hours. I used a trick from Cook’s Illustrated: Place pan of boiling water in the bottom of your cold oven, and place your dough on a rack above. Close the oven (don’t turn it on). This create a moist, warm environment, and your oven is relatively sealed.

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14. Dust an 8 inch / 20 cm banneton with rice flour. (If you do not have one, simply place the bread on a parchment lined sheet. I sometimes see people suggesting a stand-in for the banneton by flouring a tea towel and line a colander – I have not had that work). I have tried with wheat flour too, rice flour gave a much better result.

15. Very gently, shape the risen dough into a round ball, and place seam side up in your banneton (or seam side down on a sheet). Cover with oiled film. Let rise for 1-1.5 hours.

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16. Preheat the oven to 500 F / 260 C, and place an empty sheet or pan on the lowest rack of the oven. Place a pizza stone, if you have one, on a rack just above. If you use a stone, let the oven stand at temperature for a while, so the stone is heated through.

17. Invert the bread out on a parchment lined sheet.

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18. Place the sheet on top of your pizza stone (or directly on the rack). Place about 1/2 cups / 1 dl of ice cubes in the pan below.

19. After 5 min, lower the temperature to 450 F / 230 C.

20. Bake the bread for 15-25 minutes more and take it out to cool on a wire rack.

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The bread is really delicious and moist, and I think it keeps OK too. It is great with soup but also as sandwich bread for lunch or even breakfast.

Challah

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One of my favorite breads are challah, and I usually bake it for holiday meals, such as Thanksgiving. Challah is a traditional enriched Jewish bread flavored with honey. Sweet and rich, it is great for special meals, breakfast or anytime.

It is often made without dairy to satisfy Jewish dietary restrictions so it can accompany meals with meat, but this recipe has butter in it for a soft moist crumb. Since I am not Jewish, I happily ate this with my turkey. The recipe is from On Baking, and the crumb turns out perfect every time I have made it.

I wanted to braid it with 6 strands instead of 3, so I found this great video instructions – check it out, it really explains it well. Thanks for posting that!

Ingredients: (original recipe from On Baking)

  • 92 ml honey ( 3 fl. oz)
  • 18 g salt (0.6 oz)
  • 840 g bread flour (1 lb, 12 oz)
  • 15 g active dry yeast (0.5 oz)
  • 60 ml hot water (90 F/ 32 C) (2 fl. oz)
  • 150 ml water, room temp (5 fl. oz)
  • 4 eggs
  • 120 g butter, melted (4 oz)
  • Egg & milk/cream for egg wash

Method:

1. Mix the honey, salt and 240 g (8 oz) of flour in a mixing bowl.

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2. Dissolve the yeast in the hot water in a small bowl.

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3. Add the yeast mixture, the rest of the water the eggs and the butter to the bowl and stir until smooth.

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4. Mix in the rest of the flour, adding a little (about 60 g/ 2 oz) at a time. Mix well after each addition. At some point, switch to kneading.

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5. Knead the dough until elastic, about 5-10 minutes

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6. Put the dough in a bowl, cover and let rise until doubled, about 1 – 1.5 hours.

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7. Punch down the dough and divide into 2 parts

8. Divide each part into 6 strands (or as many as you want to braid). When making 6, I found it useful to weigh them to get them to be equal size.

9. Roll out 6 strands to rolls. They will contract a bit, so let them sit for 5- 10 min and rest.

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10. Meanwhile, cover the remaining 6 pieces of dough so it doesn’t dry out.

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11. Roll out the strands again, make them long and thin.

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12. Start braiding the bread. Push the dough strands together at the top and spread them in 3 and 3.

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13. Cross over the topmost strands all the way across.

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14. Take one of the top strands, and cross it over two strands. Then replace it with the strands second closest to the top on the other side. The first crossover might look a bit odd, that is ok. Gently tuck it under a bit when you get to the next one.

15. Repeat with the other side – topmost strand down in the middle (over 2) and the strand second closest to the top on the other side replaces it (ends up topmost).

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challah-1616. Keep going until the end, gently tucking the ends under the bread in the end.

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17. Place the bread on a parchment lined sheet, and repeat with the other half of the dough.

18. Again, roll the strands and let them relax, then reroll, to get long and even ones.

19. Brush both breads with an egg wash of egg and milk. Do a second layer over the first.

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20. Let the breads rise until doubled, about 45 min.

21. Preheat oven to 350 F/ 180 C.

22. Bake about 40 min, until golden and hollow sounding.

23. Let cool on a wire rack.

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Whether you use a 3 strand braid or 4 or 6, this challah is so delicious. I love it with butter on top for extra richness, and it great for French toast too.

Oat Rolls

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This is a variation on the oat bread I have blogged about before. The recipe is excellent for rolls, and I enhanced them by added some honey, the sweetness works very well with the oats.

Ingredients:

  • 100 ml water ( 0.4 cups)
  • 500 ml milk ( 2.1 cups)
  • 2 tbsp honey
  • 1 tsp salt
  • 8.3 g active dry yeast (0.3 oz) or 25 g yeast cake (0.9 oz)
  • 150 g rolled oats (quick cook or traditional) ( 5.3 oz)
  • 150 g whole wheat flour (5.3 oz)
  • 500 g all purpose or bread flour (17.6 oz)
  • oats, milk to decorate

Method:

1. Heat the water and milk until lukewarm, about 30 C/ 90 F.

2. Dissolve the yeast in the liquid in a large bowl.

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3. Add the honey, oats, salt and whole grain flour and mix well.

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4. Add most of the bread flour and form a dough.

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5. Turn the dough out on a work surface and knead it through (5 min), add more flour if necessary.

6. Put the dough in bowl and let it rise to double size, about 1 hour.

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7. Turn the dough out on a work surface and knead well, until elastic.

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8. Let the dough rest for 15-20 min.

9. Divide the dough into quarters, and divide each quarter into 8 pieces.

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10. Form each piece into a ball and form a roll. Put on a parchment covered baking sheets (you will need 2 full sheets for 32 rolls).

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12. Let the rolls rise under a tea towel for about 45 min.

13. Preheat the oven to 395 F/ 200 C

14. Brush the rolls with milk and decorate with oats, pressing them into the rolls.

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15. Bake for about 20-25 minutes and let cool on a wire rack.

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The honey is a great touch and I like these little rolls. They are small in size, but I think that is great  – if you prefer big buns you can make 16 bigger ones.

Pizza Stone Naan

 

naan-10After getting my pizza stone, I had the idea that it might be useful to bake Naan on, being closer to mimicking a Tandoor than baking on a sheet. Of course I am not the only one with this idea, and found this great recipe and video instructions on Manjula’s Kitchen.

I love Indian food, and having an Indian grocer around the corner means that it is quite easy to experiment with. I made these Naan to both Channa Masala and Saag Paneer, and they were great meals.

Ingredients: (original recipe on Manjula’s Kitchen)

  • 2 cups of all purpose flour (475 ml)
  • 3/4 cup lukewarm water (175 ml)
  • 1 tsp active dry yeast (10 g fresh yeast cake)
  • 1 tsp salt
  • 1 tsp sugar
  • pinch of baking soda
  • 2 tbsp oil
  • 2  1/2 tbsp plain yogurt
  • Nigella seeds for sprinkling (optional)
  • 1-2 tbsp butter, melted, for brushing (preferably clarified)

Method:

1. In a small bowl, dissolve the yeast in lukewarm water.

2. Mix the flour, sugar salt and baking soda in a larger bowl.

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3. Add oil and yogurt to the dry ingredients and mix it together

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4. Add the water and yeast mixture and mix it in until a dough starts to form.

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5. Knead the dough until smooth, about 3-5 min. It is quite soft and sticky, that is OK.

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6. Put the dough in a bowl, cover and let rise for 3-4 hours until almost doubled. If you prefer, you can every 30 min or so, stretch the dough by taking the bottom of the dough and pulling it on top (gently to not remove air form the dough). It helps for the gluten, and I find it very useful with a wetter dough like this one.

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7. Place a pizza stone in your oven and preheat to 500° F/ 260° C for at least 30 minutes.

8. Knead the dough for a couple of minutes and divide into 6 parts.

9. Turn the oven to a high broil when you are ready to form the Naan.

10. Roll each piece of dough out to an oval or triangle.

11. If using, spread nigella seeds on top and use the rolling pin to roll them into the Naan.

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12. Place the Naan on your pizza stone, I could fit 3 at a time.

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13. Bake for 2-5 minutes, until risen and lightly browned.

14. Place on a wire rack and brush with melted butter or ghee (clarified butter).

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15. Repeat with the other Naan, letting the oven heat for about 5 min between each batch.

I think these are very tasty, easy, and beautiful, this is a great recipe.

Cinnamon Buns

cinnamon-20Is there anything better than warm cinnamon buns with lots of sticky filling on a cold fall day? I am not a huge fan of cinnamon, but I do get a craving for these. They are very rich and wonderful just out of the oven.

I got the recipe from a friend who brought them to work one day, the recipe is from a cookbook somewhere, but I don’t have the source. The original recipe uses a standing mixer to make the dough, I just hand knead it and it works fine.

Ingredients, buns:

  • 4 1/2 – 5 cups all purpose flour (705-780 g)
  • 4 tsp active dry yeast ( about 40g fresh yeast cake)
  • 1/3 cups sugar (90g)
  • 1 1/2 tsp salt
  • 1 cup milk, lukewarm (250 ml)
  • 6 tbsp. unsalted butter in cubes at room temperature (90 g)
  • 3 eggs
  • 1 1/2 tbsp milk for brushing

Ingredients, filling:

  • 1 cup light brown sugar (220 g)
  • 1/3 cup all purpose flour (60 g)
  • 3 tbsp sugar
  • 1 tbsp  (generous) cinnamon
  • 1/2 cup cold unsalted butter in cubes (113 g)
  • Method:

1. Dissolve the yeast in the lukewarm milk

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2. Add 2 cups of the flour, sugar and salt and mix.

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3. Add the eggs and butter and mix in

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4. Mix in the rest of the flour and turn out on a work surface. Knead well, until smooth and elastic.

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5. Put the dough back in your bowl, cover with plastic film and let rest 1.5-2 hours, until doubled.

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6. Meanwhile, make the filling. Mix together the flour, sugars and cinnamon.

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7. Cut in the butter until you have mixture that resembles crumbs. I find it easiest to use my fingers to ‘squeeze’  in the butter with my fingers.

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8. Store the filling in the refrigerator until needed.

9. When the dough has risen, roll it out to a 14×10 inch (35×25 cm) rectangle.

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10. Sprinkle the dough with the filling, covering it evenly.

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11. Roll up the dough from the long side. Pinch it closed on the long side.

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12. Cut the roll into 10 pieces, about 1.5 inch (4 cm) thick each.

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13. Place the rolls on a parchment lined sheet, or in a lined and greased 9×13 inch pan.

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14. Cover with film and let rise for 1 hour.

15. Preheat oven to 375 F/ 190 C.

16. Brush the rolls with milk

17. Bake the rolls in the oven until golden brown, about 25-30 min.

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18. Let cool a little on the sheet, the gently remove them with help of a spatula. Leave them all joined together and let cool on a rack

19. Pull apart to serve. You can serve them still warm, cold or gently re heated.

These are so decadent, I don’t feel they need any icing, but you could add some if you wanted tom of course. They are rather big, so you could also make 2 smaller squares and twice the rolls with a little shorter baking time.

4 Grain Bread

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My mom sent me this recipe, she originally clipped it from a Danish magazine. It is called ‘a bread that keeps’, and it really does keep well. I made it two times, and I think I have tweaked the recipe to where I like it.

It is started the day before you bake, making a quick ‘sourdough’ – but it still contain quite a bit of commercial yeast, and does not really have a typical sourdough taste, as you get with a fully developed sourdough. It is then made with buttermilk, which I think make it very moist.

The original recipe calls for 2 types of flour I can’t really get here in the US, sigtemel which is a mix of sifted rye and wheat flour with 30%-50% rye. I mixed bread flour and rye flour with about 60% rye, though the result is a little different, as I use whole grain dark rye flour – sigtemel is a white flour. Secondly, the recipe calls for 4-korns mel which literally means 4-grain flour, and that might be what it is. I don’t recall having seen it in stores, and the only thing I could find online was from Norway, where it indeed was a mix of wheat, rye, oat and barley flour. My mom, however, was convinced that it meant some flour with whole kernels in it – though she said she usually just makes it with sigtemel telling me ‘you know how fussy your dad is with whole kernels’. I’m pretty sure it would be a great bread to add some soaked wheat or rye kernels to, but I stuck to adding some whole grain barley and oat flour.

You can play a bit with the ratio, this is a bit of a dense bread because of all the non-wheat flours, they don’t have much (if any) gluten, so the bread does not become that fluffy.

I baked this on the pizza stone, and that worked really well, but you can bake it on a regular sheet with parchment paper just fine.

Ingredients: (original recipe from unknown Danish magazine)

Day 1:

  • 25 g yeast cake (8.3 g /0.3 oz active dry yeast)
  • 250 ml lukewarm water (1 cup)
  • 150 g bread flour (5.3 oz)
  • 100 g rye flour (3.5 oz)

Day 2:

  • 400 ml buttermilk (1.7 cups)
  • 1 tbsp coarse or kosher salt
  • 150 g oat flour (5.3 oz)
  • 150 g barley flour (5.3 oz)
  • 150 g rye flour (5.3 oz)
  • 325 g bread flour (11.5 g)

Method:

Day 1:

1. Dissolve the yeast in the lukewarm water

2. Add the initial bread and rye flour and mix well.

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3. Cover with film and let stand at room temperature for 12-14 hours.

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Day 2:

1. Mix the buttermilk with your dough.

2. Add salt and the barley, oat and rye flours and mix.

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3. Add most of the bread flour in 2-3 portions.

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4. Turn the dough out on a work surface and knead well, add more bread flour if necessary. The dough is a little sticky, take care it doesn’t get too dry, but is should feel elastic and easy to work with in the end.

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5. Let the dough rise for about an hour.

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6. Form 2 breads (or one big one).

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7. Cover and let rest for 20-30 min. Preheat the oven to 200° C/ 395° F. Have your pizza stone in the oven if using one.

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8. Score the breads with a sharp knife, and brush with milk or egg as desired.

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9. Gently lift the breads onto your stone, or put your sheet in the oven.

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10. Bake for 20-30 minutes. 40-50 if you are only making one.

11. They should sound hollow when tapped when done, and be nicely golden on top. Take out and let cool on a wire rack.

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This bread freezes really well, and also keeps well. Even a week old I don’t feel a need to toast it, it is still moist and fresh.

Simple Focaccia

Foccacia-13I wanted to make some bread to go with a pasta dish, and I wanted to try and bake some bread on my pizza stone. A focaccia seemed to be a good choice.

Most focaccia recipes calls for the bread to be baked in a dish, but I was looking for one with a free form focaccia. I found one in my go-to book, Wenche Frølich’s Brød. I adapted it for the pizza stone, and it is simple to make, but this one does have a lot of resting, 4 hours total or so.

A focaccia is a very simple bread, flavored with salt and olive oil. I used Safeway’s O Organics brand olive oil, but I suspect you might get a better taste if you spring for a pricier, fancy olive oil. You can also add chopped herbs or sundried tomatoes to the dough for some extra flavor.

Ingredients:

  • 15 g yeast cake (5 g /0.2 oz dry yeast)
  • 175 ml lukewarm water (3/4 cup)
  • 275 g flour (9.7 oz)
  • 1 tsp salt
  • 25 ml olive oil (0.1 cup or 1 tbsp + 2 tsp)
  • flour or cornmeal for resting
  • extra salt and olive oil for baking

Method:

1. Dissolve the yeast in the water

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2. Add flour and salt and mix well until a dough forms.

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3. Knead in the oil. Add a little more flour if the dough is too sticky, it should not feel dry tough.

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4. Turn the dough out on a work surface, and knead for 5-10 min.

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5. Put the dough back in the bowl and cover with film. Let rest for 1.5 hour, until doubled in size.

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6. Form a large round bread on your work surface, it should be 25-30 cm in diameter.

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7. Spread some cornmeal or flour on a wooden board or pizza peel, cover with film and let rest for 30 min.

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8. Use your thumb to make small, deep grooves in the bread. Cover with film again and let rest for 2 hours.

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9. Preheat oven to 500° F/ 260° C, with your pizza stone in the middle of the oven. Let the stone heat for 30 min or so, if you can.

10. Brush the bread with olive oil and scatter salt over.

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11. Transfer the focaccia to the pizza stone, and immediately turn the heat down to 435°F / 225° C.

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12. Bake for 20-25 min, until golden.

13. Transfer to a rack when done, and eat while still warm.

I went a little overboard when brushing with oil, but it turned out well. I didn’t even have time to do a ‘nice’ picture of the focaccia, it was eaten fast, which is what you want. It does not keep that well, and goes dry fast.

Quick breakfast rolls – ‘Shower Buns’

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I am not sure exactly where the concepts comes from, but going on trips or vacations with friends back in Denmark we always had the concept of ‘shower buns’ – rolls that would rise or bake while you were in the shower in the morning, getting you freshly baked bread for breakfast.

Some recipes requires you to make the dough the night before, and then leave to rise over night in the fridge. This is definitely a nice approach, and you can probably modify most regular recopies with a little less yeast to accommodate for the slow, cold rise. I wanted one that was quick and easy to make at the spur of a moment, and found this one that is made right away. It has a lot of yeast, and only rises once. It also is a lightly enriched dough containing butter, so it gives a ‘luxury’ roll, perfect for Sunday mornings.

Ingredients: (original recipe in Danish)

  • 6 tbsp lukewarm water
  • 50 g yeast cake (17g dry yeast, or .6 oz)
  • 300 ml milk (1 1/4 cups)
  • 50 g butter, melted (1/2 stick)
  • 800-900 ml flour (3 1/3 -4 cups)
  • 1 tsp salt
  • 3 tbsp sugar

Method:

1. Dissolve the yeast in the water and melt the butter.

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2. Add all the other ingredients and knead to form a dough.

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3. Divide into 12 pieces and form rolls.

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4. Set the rolls on a parchment covered sheet and let them rise under a moist towel.

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5. Preheat oven to 225 C/ F. If your oven is underneath your stove, you can place the sheet on top for some extra heat for rising.
6. Let the rolls rise for about 25 min – while you take your shower!

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7. Brush rolls with a egg and water mixture (egg wash) for extra shine. You can also use milk or water.
8. Bake for 12 min.

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Very fast, very easy and they are really best right out of the oven.

Rye Bread

rye bread-12I wanted to try this Rye Bread which involves boiling some of the flour and some rye kernels. According to the original recipe (from Wenche Frølich’s Brød) boiling part of the flour helps with absorption of liquids and was used a lot earlier when flour didn’t have the high quality we have today. This one also requires you to soak some flour and kernels a day before you bake for extra moistness.

This bread is very hearty and great as both as a sandwich bread or with jam for breakfast. The recipe makes 3 large breads, and I found they freeze pretty well. When I converted this from fresh yeast to dry yeast, I used a little less than I probably should have, so it did turn out less fluffy than I expected. I have given the original conversion here, as I think it would improve the bread to use a little more yeast. Another option would be to let it rise longer, but with all the whole grains and kernels the extra yeast would probably be a good thing.

Ingredients:

Day 1:

  • 200 ml rye kernels/berries (0.8 cups)
  • 225 g rye flour (8 oz)
  • 1.3 L water (5.5 cups)

Day 2:

  • 33 g (1 oz) active dry yeast (100 g fresh yeast cake)
  • 50 ml water (0.2 cups)
  • 50 ml syrup (0.2 cups)
  • 1.5 tsp salt
  • 1.5 tbsp vinegar (light tasting such as apple cider)
  • 550 g rye flour (19.5 oz)
  • 600 whole grain flour (21 oz)
  • 300- 475 g all purpose or bread flour (10.5 – 16.5 oz)

Method:

Day 1:

1. Mix the kernels with rye flour and water in a large pot. Cover and let stand for 12- 24 hours.

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Day 2:

2. Bring the rye and water mixture to a boil while stirring, the cover and let rest for 6-8 minutes.

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3. Pour the mixture into a large mixing bowl and let stand until lukewarm. This will take a while!

4. Mix the yeast with lukewarm water.

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5. Add the yeast mixture, syrup, vinegar, salt, rye and whole grain flours and mix well.

Adding the yeast, syrup and vinegar

Adding the yeast, syrup and vinegar

Adding most of the flour

Adding most of the flour

6. Add about half the all purpose/bread flour and mix until a dough forms, add more flour if needed.

7. Turn the dough out on a work table and knead it though, add more flour if necessary.

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8. Let it rest under a tea towel in your bowl for an hour or so.

Before rising

Before rising

After rising - should have left it a little longer or used more yeast, probably

After rising – should have left it a little longer or used more yeast, probably

9. Work the dough through on your work surface.

10. Form 3 breads and place them on a parchment covered sheet, brushing the sides with oil or melted butter to prevent them from sticking together.

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11. Preheat the oven to 200 C/ 390 F

12. Let the breads rise for 30-45 minutes more.

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13. Bake the breads in the lower part of the oven for 45-60 minutes. They should sound hollow when tapped.

14. Let them cool on a rack, and enjoy!

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The rye and the syrup together makes this bread a little sweet, even if it is a whole grain bread. I think it has a great flavor, and I will definitely be making it again – with a little more yeast next time, and probably only 1/3 or 1/2 portion.