Saturday, January 19, 2013

Bread baking experiments

Experimenting in baking a different kind of bread. I have a tiny bread baking history, noting fancy, but at least I more or less know what I am doing. Today I decided to spice things up a little bit, and replace the good old white bread with wholewheat. There is hardly anything that comes close to this feeling... after having smelled the calming aroma of a baking bread, that fills the entire house with peace, cutting the fresh, crusty wonder and share it with the ones I love!

 (this is how the risen dough should look like)

Here's what you need for 1.30 kg dough:

- 450 g wholewheat flour
- 400 g rye flour
- 1 cube (25 g) fresh yeast
- 300 ml warm water or semi skimmed milk
- 1 tea sp. sugar
- 2 tea sp. salt
- 1 tsp.fennel
- 1 tsp. coriander
- a bit of flower to knead with

1.  Mix the rye flour and whole wheat flour together in a bowl with your hands. Add the warm milk (or water), you dissolved the yeast and sugar in, to the flour mix. Knead all these together, then gently add all the rest of the ingredients, and if still doesn't  hold well together or the dough is way too stiff, add a tiny bit of warm milk to it. When you find the dough to be ready, leave it 30 min. to rest in a warm place, covering it with a tea towel. Then knead it again for a few minutes.

2. Form the dough into a nice round bread shape with your hands. Line an oven pan with baking sheet, place the bread in the pan. Slice the top in with three lines gently. This will form a nice rustic crust. Then leave again to rise for 45 min. covered with a tea towel in a warm place.

3. Take off the towel, cover the top of the dough with water using a kitchen brush. Then put the pan into the preheated oven and leave it to bake for one hour.

4. Leave it to cool.

Note. I like to put a little bit of water in a fireproof bowl/plate into the oven.

Happy baking!
Love, E.


  1. Wow, your bread looks beautiful :-)
    THanks for sharing the recipe!

  2. This bread looks delicious! I've been wanting to bake more with rye flour so I'm definitely going to give this a try.


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