The base of human meals is bread. Every culture has its own version, and it's one of the oldest baked goods that we eat. However, people often cut it when on a diet. This bread is full of fibre, so a few slices a day can be an important part of your daily life.
I use instant yeast, because that's a lot easier to store and work with.
I also have a recipe for a breadmaker machine, but I'll put that one up later.
I use instant yeast, because that's a lot easier to store and work with.
I also have a recipe for a breadmaker machine, but I'll put that one up later.
- 9 g instant yeast
- 1 tsp unrefined cane sugar
- lukewarm water
- 420 g wholewheat flour
- 205 g semolina flour
- 1 tsp salt
- 1 tsp olive oil
- 3 dl lukewarm water
Start the oven. You're going to have the dough first rise on top, so it can be any temperature.
Heat water to lukewarm temperature. To check the temperature, dab a little bit of the water onto your lip, and if it's not hot, you're good. Put the yeast and the sugar into a bowl. Pour as much water into the bowl as to cover the mixture. Take a spoon, and give it a good mix, to dissolve the yeast and sugar. Cover with a plate, and put on top of the oven, or a warm place to let it rise. Make sure it's not too hot, because then you kill the yeast.
Heat the 3 dl water to lukewarm temperature.
Mix together the flours, salt and oil. When the top of your yeast mixture has bubbles and looks creamy, add it to the flour. Slowly add the lukewarm water, and keep kneading. It's ready, when you try to pull a bit of the dough, and as you're pulling it, you can see strings forming. Kneading bread is a good workout. So it's not only healthy, but you're already developing arm muscles. If you added too much water, add some more semolina flour.
On top of the oven have it rest for 5 minutes, covered with a cloth. After that, give it another round of kneading. Then put it into the container you're going to bake it in. It can be a bread tin, or a round sort of bread baking bowl. Just make sure it's about double the size of your dough. Then cover it again, and let it rise on top of the oven for 20 minutes. It's ready to be baked when it rose really nicely.
Heat water to lukewarm temperature. To check the temperature, dab a little bit of the water onto your lip, and if it's not hot, you're good. Put the yeast and the sugar into a bowl. Pour as much water into the bowl as to cover the mixture. Take a spoon, and give it a good mix, to dissolve the yeast and sugar. Cover with a plate, and put on top of the oven, or a warm place to let it rise. Make sure it's not too hot, because then you kill the yeast.
Heat the 3 dl water to lukewarm temperature.
Mix together the flours, salt and oil. When the top of your yeast mixture has bubbles and looks creamy, add it to the flour. Slowly add the lukewarm water, and keep kneading. It's ready, when you try to pull a bit of the dough, and as you're pulling it, you can see strings forming. Kneading bread is a good workout. So it's not only healthy, but you're already developing arm muscles. If you added too much water, add some more semolina flour.
On top of the oven have it rest for 5 minutes, covered with a cloth. After that, give it another round of kneading. Then put it into the container you're going to bake it in. It can be a bread tin, or a round sort of bread baking bowl. Just make sure it's about double the size of your dough. Then cover it again, and let it rise on top of the oven for 20 minutes. It's ready to be baked when it rose really nicely.
Set the oven to 374 F (190oC). In a heat-proof bowl or container put some water onto the bottom shelf of the oven. Put the bread in, and bake to ready in 30 minutes. Check with a long rod if the middle is baked through, just to make sure. Let it cool down in a lukewarm place, and keep it covered with a cloth. Don't make it airtight.
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