bread

Ingredients 

• 3 cups (480 grams) bread flour
• 1 pack active yeast (2 ¼ tsp)
• 1 Tbsp granulated sugar
• 1 ¼ tsp salt
• 2 Tbsp olive oil
• ¼ cup milk
• 1 cup + 2 Tbsp lukewarm water
• 4 cloves garlic, minced
• 4 Tbsp melted salted butter
• 1 tsp dried oregano
• 1 tsp dried parsley or 1 Tbsp fresh chopped italian parsley

Directions

1. Mix sugar, yeast and ¼ cup warm water to let yeast proof for 10 minutes
2. Combined flour, yeast mixture, salt, olive oil, milk and remaining water in a large bowl, stirring until it comes together.
3. Knead for 8 minutes on floured work surface until dough passes the window pane test.
4. Form dough into a lose round and let proof in a greased, covered bowl for 1 hour until doubled in size.
5. Divide dough into 8 pieces and shape into knots. Roll dough into a long rope like you would a pretzel. Tie a knot in the center.
6. Fold the rope underlying the knot over the top, and fold the rope overlying underneath, securing in the center.
7. Let rise another 45 minutes. Preheat oven to 350 degrees
8. While dough is rising, melt butter and combine it with garlic, oregano and parsley
9. Brush butter over knots just before baking. Bake around 15-20 minutes until golden

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

• 300 g Cold water
• 100 g 5-grain
• 100 g Stale rye bread
• 100 g Sourdough (click for my recipe)
• 5 g Fresh active yeast
• 10 g Sea salt
• 200 g Whole rye flour
• 200 g Graham flour

Ingredients:

• 1 dl (100g) lukewarm to warm water
• ½ dl (50g) plain naturel yogurt
• 15g fresh active yeast
• 8 g honey
  (pref. liquid)
• 10 g sea salt
• 10 g olive oil
  (this is a minimum, feel free to use more, I reckon 25g would be ideal)
• 250g various types of flour, I used and recommend:
  30g Graham flour
  70g semolina flour
  150g wheat baking flour
• Poppy or sesame seeds or for sprinkle

This recipe is very small, the smallest I've ever made. Usually I double the ingredients mentioned, except for the yeast, the dough rises just fine with 15g.

Recipe:

(Work: 20 mins - 1st rise: 30 mins - work: 5 mins - 2nd rise: 35 mins - bake: 30 mins)
Estimated time from start to finish: 2 hours 

Mix the warm water and yogurt, so you get a tepid mixture. Add the yeast and stir till dissolved. Add salt and honey and dissolve. Add the flour to the mixture, I ususally add 100g, mix and add then add more.

Knead the dough for approximately 10 minutes, put it into an oiled container, cover it with a hot teatowel and leave it to rise for 30 mins or so, can be more or less, usually more means better and less means less good.

Should be doubled after half an hour and shape it into a loaf. Place the loaf onto your baking surface of choice. Pat the bread with milk and sprinkle the seeds on top of it. Cover it again with a warm towel and let it rise for 30-60 minutes; Afterwards put the loaf into your oven.

Bake for approximately 30 minutes, until the crust is golden and it makes that hollow sound you know so well, when you knock on the bottom of it.

Enjoy.

When a part of my life feels out of control, I turn my frustrations into baking bread . There is something so productive about turning those feelings whether they are self doubt, anger, frustration or sadness into loaves of bread.

CHALLAH made of white flour mixed with semolina flour.

Soft, rich and lightly sweetened CHALLAH

Recipe and more photos - please check my blog at this link

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