Monday, June 18, 2012
A sturdy bread
This isn't a new recipe. This is my absolute go-to bread recipe. Only the pan is new. It's the same pan I about at The Knitting Baker's Facebook page (go ahead and click like!) on Friday. I have two silicon bread molds that are losing their shape and I got tired of that and invested 5 Euros to the red bread pan in the back of the picture. And making that bread was the test run for this new pan. Score! I love it how sturdy the bread is!
Another new thing when baking this bread was an invention of my hubby's. The bread seems to need the full 30 minutes in the oven, or it stays a little too moist and slightly doughy and falls apart a little when cutting. The temperature is so hot, however, that the surface of the bread might burn a little, if the bread is kept in the oven for 30 minutes. Mu hubby suggested I'd try the pizza baking "mode" our new oven has. In that, only the lower heat is on as well as is the fan of the oven. So heat comes from underneath the pan but the fan still spreads it around in the oven so that the surface bakes enough too. I also lowered the temperature a tiny bit, because most recipes advise to do that, if baking with the fan on. This turned out to be the perfect solution. No doughiness or falling apart in the bread, but the surface is as it should be and not too dark. Yay!
I share this recipe again, as it's not in this blog yet. So easy and so good! I implore you to try it! I'll also link the Finnish version here.
500 ml of water, temperature 42 C/107 F
1 dose of dry yeast (11g)
1 dl / ½ cup of flakes (I used bran and wheat crush)
1 dl / ½ cup of rye flour
8-9 dl / 3-4 cups of wheat flour (I used a little less, 7-8 dl)
2 tsp of salt
oil or butter for greasing (with silicone molds you only have to grease it the first time you use it and then every once in a while but not nearly every time)
1 tbl of treacle/molasses
Mix the rye flour, treacle, yeast, salt and flakes in the warm water. Let it be for 30 minutes covered with a towel.
Add the wheat flour into the mixture little by little. The dough should not be too hard! Let it rise for 30 minutes covered with a towel.
Grease the mold, if necessary. Put the dough into the mold. Let it rise for another 30 minutes covered with a towel.
Bake in 250 C /480 F for about 30 minutes.
(Try to) Let it cool down and enjoy!