Wednesday, July 29, 2015

Sunday loaf bread - Söndagslimpa


Save your pennies and do something fun at the same time! Bake two juicy loaves, make lovely sandwiches and put one of the loaves in the freezer if you can’t use it all up at once. I don’t know if you can get the different kinds of flower that I mention here. If not – use your baking imagination and “feel your way”!

2 loaves

2 cups plain yogurt
1 ¾ oz fresh yeast
good 1/3 cup treacle
1½ tsps salt
1 tbsp aniseed
1 tsp ground bitter orange peel
1 ¼ cups sifted rye flour
1 ¼ cups flour
2 cups coarse wheat flour, especially for bread

For brushing:
3 tbsps water
½ tbsp treacle

Heat the yogurt to 37C. Crumble the yeast in a mixing bowl and dissolve it in some of the yogurt. Add remaining yogurt, treacle, salt, aniseed and bitter orange peel. Blend in sifted rye flour, flour and coarse wheat flour, little by little. Work the dough until it releases from the bowl and leave to rise under a cloth, approx 30 minutes.

Knead until smooth on a floured work surface, divide it in two and shape into loaves. Leave to rise on a greased baking plate (or use baking paper), covered with a cloth, for about 30 minutes. Brush with treacle water and bake in the lower part of the oven at 175C/gasmark 4 for about 40 minutes. Brush with treacle water now and then during baking.

Allow to cool on a rack under a cloth, then serve.






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