Bread

Today i baked my first bread ever!

I haven’t eaten it yet. It is still cooling down. I will take a slice this evening. Curious!

It does feel heavy. But when i knock on the bottom with my finger, i hear a good hollow tick.

I did use a recipe from Nigel Slater which was published in the Guardian. I did divide it by two, since i only wanted to make one loaf. I also left out the parmesan. I didn’t have any. The honey and the walnuts i did add. I had plenty of those in my house.

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Ingredients

  • 200 g spelt flour
  • 200g rye flour
  • 50 g wheat flour
  • 5 g yeast
  • 1/2 tsp salt
  • 300 ml warm water
  • 1,5 tbsp honey
  • 50 g walnuts

It wasn’t very difficult. But i do know, since it is my first, that many things could have gone wrong. I might have kneeded it not long enough. Or too long! I might have baked it too long. A bit.. like 5 minutes. But still, it was a good thing for me to do. I still have enough flour to make 4 other loaves. I will buy some more seeds, i like that. And yeah, i might give the parmesan a try.

I did do some research beforehand. Especially about sourdough. But most recipes for that said it would take a couple of days to make. So i’m starting with yeast, simple dried yeast. I will make a sourdough starter one day. Curious!

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Add all the three flours into a large bowl together with the dried yeast and the salt and stir. Warm the water with the honey slightly, mix with the flours. Once everything is mixed, put the sticky dough on a floured surface. Knead the dough by hand, pulling and stretching the dough, for a good five minutes.
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Lightly oil the bowl, put the dough back into it. Cover with a tea cloth or clingfilm and set aside for an hour.
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Remove the dough from the bowl, knead again for around two minutes, this time adding the nuts. Shape the dough into a nice oval long shape and leaf for half an hour. Set the oven to 220ÂȘC 15 minutes before. Bake for 30 minutes, until crisp.
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This bread should keep for a couple of days, wrapped in foil or film.
Published on January 7, 2016 at 6:00 by

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