My comfort bread

 

I make this bread a lot, all the time, so there’s always some in the freezer.

I slice and freeze it when it’s still warm, and that way a slice is always ready for me.

What better way to start the day then a toasted slice of home-made bread, slathered with home-made peanut butter and home made apricot jam?

 

Recipe for my basic, really fast, really comforting bread

Recipe for my basic, really fast, really comforting bread

Ingredients

  • 3 cups whole rye flour (or 1 cup spelt flour instead of 1 cup rye)
  • 4 cups bread flour
  • 2 tablespoons dry yeast
  • 2 cups warm water (nice to your finger)
  • 3/4 cup plain yogurt
  • 3.5 tablespoons brown sugar
  • 1 tablespoon salt
  • 50 ml vegetable oil
  • Seeds and nuts: flax seed / pine nuts / sunflower seeds / pumpkin seeds / Pistachio / hazelnuts / walnuts / dried sweetened cranberries / raisins / dehydrated fried onion / dehydrated garlic chips

Instructions

  1. In a large bowl mix sugar, yeast, water, salt, oil and yogurt. Be careful not to kill the yeast with water that is too hot.
  2. Add rye flour.
  3. Add 3 cups of bread flour and keep one cup aside.
  4. Add seeds and nuts. Use max. of 2 handfuls of each kind, up to 4 kinds per batch. No need to chop nuts, they will soften and cut with the slices. Don’t mix garlic or onion with cranberries or raisins, but anything else goes?
  5. Knead well, adding the remaining flour as needed. Knead for at least 7 minutes.
  6. Let rise for an hour and a half, covered, until double in volume.
  7. Divided into two loaves and place in bread pans. Let rise again for double the size.
  8. Slash top quickly 3 diagonal slashes, flour lightly and bake at medium heat about 30-40 minutes. Ready when knocking on the bottom of the loaf (out of the pan) sounds hollow.
  9. Cool on a rack.
  10. Slice and freeze – if you can stop yourself from eating a whole loaf.
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Enjoy!

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