Wednesday, July 29, 2015

Scanian country style bread - Skånskt lantbröd

Skånskt lantbröd

Nothing beats home-baked bread. This country style bread is moist and juicy from oats and is delicious both for sandwiches and with soups or salads.

2 breads, approx 40 slices

1 ¾ oz butter or margarine
2 cups soured milk
1 ¾ oz yeast
scant ¼ cup brown sugar
1 tbsp honey
1½ tsps salt
1 egg
good ¾ cup oats
1 ¼ cups sifted rye flour
good 2 ¾ cups flour

Melt the fat in a saucepan and add the soured milk. Heat to 37C. Crumble the yeast in a mixing bowl and dissolve it in some of the liquid. Add remaining liquid, brown sugar, honey, salt, egg, oats, sifted rye flour and flour little by little. Work the dough until it releases the bowl, sprinkle with some flour and leave to prove for about 30 minutes.

Knead on a floured work surface until smooth and pliable. Divide it in 2, shape into loaves and put them on a greased baking plate (or use baking paper). Leave to rise for 30 minutes or so. Bake in the lower part of the oven at 175C/gasmark 4 for 30 to 35 minutes. Allow to cool under a cloth on a rack.




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