Egy dl tejben kis liszttel és pici cukorral kelesztjük meg az élesztőt. A lisztet kimérjük és sorban beledolgozzuk a hozzávalókat. A vajat (margarint) a legvégén adjuk hozzá, és alaposan meggyúrjuk. Kelesztés 1 órán át, langyos helyen, majd a tésztát kétfele vesszük kinyújtjuk, és megtöltjük a mákkal. Óvatosan feltekergetjük tepsire helyezzük és újabb 30 percet kelesztjük langyos helyen. Sütés előtt megkenjük a porcukorral elkevert tojássárgájával. Közepesen meleg előmelegített sütőben kb 45 perc alatt elkészül.

Jó tudni:

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.

Stephanie’s Simple Bread
Makes 1 small loaf

225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water

Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.

I posted the recipe on my blog, too.

So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

Oh, please help the wandering baker!  How can I bake while I camp?

This is my first post... I'm a writer and traveler living in Hungary, and though I've only been baking for half a year I absolutely adore it - it's my meditation and my refuge and my reward!  But here's my problem...

My husband and I are planning our next journey - we'll be spending seven months living out of our '77 Volkswagon bus, camping around the Mediterranean.  Not that I'm not thrilled at the trip, but I've realized and am having a secret crisis over the fact that I am my oven will be torn apart for so long!  I don't want to stop baking, and I'm hoping that somebody, anybody, has some sort of recipe to use on the road.  

While we camp we survive mostly off of a Coleman gas stove, and I have one recipe that I've confirmed works - Indian chapatis, just an unleavened flatbread browned on a tava and toasted in the flames.   I've also got a bamboo steamer with which to make mantou, leavened Chinese steam buns, and though I haven't tried it I think I can do that on the stove fairly easily.  

But I am desparate to learn any other methods with which I can bake, particularly simple leavened breads or even a quick bread, while on the road.  Today I've read an article which claimed one can bake almost any leavened or quick bread by steaming the risen dough in a cleaned-out tin can resting in a pot of boiling water, but I haven't tried.  Does anybody know if this is valid, and if so, how long a steaming, and how to know when the bread is done?  Any other ideas or recipes to make while camping???  

I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.

I made a 70% hydration flour/yeast/salt/water bread today.  Everything was weighed and I came up with the following:

300g flour (100%)

210g water (70%)

6g active dry yeast (2%)

6g salt (2%)

This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.

One thing I need to work on, though, is my scoring. I did score this one, but apparently it wasn't quite enough. The bottom blew out.  I think it also could've benefitted from a bit more proofing...maybe 15-20 minutes or so.

I'm going to weighing ingredients for breads now exclusively. The results are much easier to reproduce.

I'm trying to work out exactly how my starter will be added into this whole thing once I start feeding it by weight, which I'm going to start today. 20 grams of starter, 40 grams of water, 40 grams of flour, of which 5 grams will be rye.

 Hi all,

My joy had no bounds when I saw my first baked bread! I have this super yeast-phobia and never ever baked one! While random googling, I got to know this amazing site. I went through all of the Basic Lessons and within minutes, I found myself kneading the 'bread dough'. I followed the 'Simple Basic Bread' (Lesson 1) to the T and here it is... MY FIRST BREAD!!

 I couldn't stop myself sharing this with you all!! Thanks a ton!! my next venture is to add few more ingredients..:) 

Cheers,

Siri

Hello Folks, this is my first post on The Fresh Loaf, altough I have been reading and trying out recipes for a long time.

I wanted to share a very easy recipe for Sourdough Onion Rye, which is an adaption of pretty much everything I have learned from this site. It's really quite easy to make and comes out fine every time, so good luck and please give me feedback, I would love to hear about your experience.

The Starter

I use a fairly wet "batter" style sourdough starter. I keep it in the fridge and refresh it after I use it and then let it sit out for a while. Right now I am living in Zambia, this starter is therefore infested with Zambian yeast - I wonder if there is a difference? In any case, it's pretty active and works really well.

The Flour

I love reading the discussions about the various types and properties of flour, and how important a specific type of flour is for one recipe or another. In Zambia, we get two types of flour: Bread Flour and Cake Flour, that's it. I use Bread Flour and it works great. Rye flour is harder to come by, I get mine from a local bakery that imports it from South Africa. I have no idea exactly what kind of Rye it is, it looks sort of a like a medium extraction. I have learned not to worry too much, it all comes out tasting pretty good.

The Recipe

The night before baking, start the poolish.

about 1/2 cup starter

3 cups bread or all-purpose flour

1 cup Rye flour

2 cups of water.

Mix it all together, cover and let sit overnight.

The Next Morning.

Add to the poolish:

3 cups of flour as before

1 cup of Rye, as before

1 large (raw) Onion, finely chopped

(Optional) 1 Tablespoon Dried Dill

1 Tablespoon Salt

3/4 Cup water.

Mix well and let sit for twenty minutes.

This makes a pretty wet dough, one of you scientists can figure out the hydration. Because of the rye flour its quite sticky. I find the best way to mix it is to just get my hands in there and squish it all together.

After it sits, knead for 10 minutes. You will need to use quite a bit of flour as the dough is very sticky. After kneading cover and let rise until doubled, about two hours.

After rising, dump the dough onto a well floured surface and cut in half. Stretch each half **gently** into a ball, then **gently** stretch into a loaf shape. You don't want to squish the air bubbles. I find the "envelope" method of shaping just a bit too vigorous.

Transfer the the loaves onto baking paper, cover and let rise for about an hour.

Sourdough Onion Rye - Ready for the Oven

Meanwhile, preheat your stone and your oven to 450/220. Then transfer your loaf onto the stone, I use the back of a cookie sheet as a peel. When the loaf is in the oven use whatever steam method you prefer, I simply toss a cup of water into the bottom of the over and shut the door. Bake for about 25 minutes, turn the loaf once. I have a very small oven, so I can only bake one loaf at a time.

Take the bread out, and let it cool for as long as you can, and then enjoy! Also makes great toast!

Sourdough Onion Rye - The Finished Product

Your feedback greatly appreciated

Cheers!