Post by bergere on Jun 8, 2006 13:26:34 GMT -5
Whole-wheat bread
1 kg mixed whole-wheat and white flour (half and half)
6 dl water or a mixture of water and sour milk (milk for those that can have it.)
50 g yeast
2 tbsp soy bean oil
2 tsp salt
2 tsp sugar
This bread tastes especially good with any of the following additions: My son likes it with these added.
2 tbsp linseeds (is Flax seeds)
2 tbsp sunflower seeds
2 tbsp sesame seeds
2 tbsp oatmeal flakes
In this case the liquid should be increased by approx. 1/2 dl
The ingredients should be at room temperature and the liquid lukewarm. Mix all the ingredients. Fresh yeast should first be dissolved in the liquid. Dried yeast may be sprinkled directly into the flour. Knead the dough well until it is smooth and firm. By hand this will take about 15 minutes, with a food processor about 8 minutes. Add more liquid or flour if necessary. Cover the bowl with plastic wrap and allow the dough to rise for about 30 minutes. Divide the dough into two and make each half into a sausage. Knead them flat so as to press out the air. Roll up each rectangle and place with the folded edge downwards in a greased baking tin. Allow the dough to rise in a warm place for 40-45 minutes, covered with a cloth and a sheet of plastic wrap. Bake on the bottom shelf of the oven for about 45 minutes at 200-225°C.
1 kg mixed whole-wheat and white flour (half and half)
6 dl water or a mixture of water and sour milk (milk for those that can have it.)
50 g yeast
2 tbsp soy bean oil
2 tsp salt
2 tsp sugar
This bread tastes especially good with any of the following additions: My son likes it with these added.
2 tbsp linseeds (is Flax seeds)
2 tbsp sunflower seeds
2 tbsp sesame seeds
2 tbsp oatmeal flakes
In this case the liquid should be increased by approx. 1/2 dl
The ingredients should be at room temperature and the liquid lukewarm. Mix all the ingredients. Fresh yeast should first be dissolved in the liquid. Dried yeast may be sprinkled directly into the flour. Knead the dough well until it is smooth and firm. By hand this will take about 15 minutes, with a food processor about 8 minutes. Add more liquid or flour if necessary. Cover the bowl with plastic wrap and allow the dough to rise for about 30 minutes. Divide the dough into two and make each half into a sausage. Knead them flat so as to press out the air. Roll up each rectangle and place with the folded edge downwards in a greased baking tin. Allow the dough to rise in a warm place for 40-45 minutes, covered with a cloth and a sheet of plastic wrap. Bake on the bottom shelf of the oven for about 45 minutes at 200-225°C.
