Mittwoch, 23. Februar 2011

One of the most natural things...

..is baking bread!

I know, most people just buy bread, because it`s faster and easier. But I can asure you, once you made your own bread, you don`t want to buy it anymore. Because homemade bread is tastier, healthier, better and it wont be dry the next day.

I love baking bread, because it`s just something so natural and pure. How you mix the ingridients with your hands, and work the dough, let it raise and then bake it. Your home is going to smell wonderful, and nothing is better for dinner, than a bowl of soup with some fresh bred on the side.

This is a very basic recipe, I made mine with rye flour, but you can use normal flour, or whole wheat or spelt.

You need:

500g/ 1 pound flour of your choice
15g  yeast
1 tbsp sugar
1 tbsp salt
300ml water


Put your flour and the salt on your working surface.
Make a little hole in the middle of your flour.
Put the yeast in a cup and add water, until it`s covered. Add the sugar and let it sit for about 3-5 minutes.

The important thing with yeast is, that the fluid has to have the same temperature. So, if you take the yeast out of the fridge, use cold water.

When the yeast has dissolved, just give the mixture in the middle of your flour. Begin to mix the ingridients with your hands. Slowly add the rest of the water and work until you have a smooth dough.
Add some flour, if it`s to moist, or some water, if it`s to dry.


Put your dough in a bowl and cover it with a moist kitchen towel. Letting your dough raise on a slightly warm place is ideal (like under a lamp).


Wait until the dough has doubled it`s volume. Or you can also let it raise over the night, this is great, as well.


 Then work your dough again, and add some flour. You have to put some power in it!
Shape your loaf, like you want and make 4 cuts.
Put on a baking sheet, lined with parchment paper and let raise again, for about 30 minutes.

Preheat oven to 240°C and bake your bread for 10 Minutes, then reduce the heat to 200°C and bake again for 30-40 Minutes, depending on the size of your bread and your oven.
You can make a test: just knock on the bottom of your bread, it`s done when it has a "full" sound.

Take it out of the oven and let cool on a rack (very important!). 


Store your bread in a fabric bread bag, so it wont dry out or mold.


If you like to have that "fresh out of the oven feeling"the next day, too, like I do, you can just cut some slices and put them in the oven for a few minutes, until they`re lightly toasted and warm.


Eat for breakfast, with butter and berry jam.
YUMMY!

Love,
Lotta

1 Kommentar:

  1. Hallöchen,
    Bin soeben über deinen Blog gestolpert und wollte dich hiermit zu meinem Gewinnspiel einladen ;)

    Hier Klicken zum Teilnehmen

    AntwortenLöschen

Hallo! Schön das du dir die Zeit nimmst und mir einen Kommentar hinterlässt.
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