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
- 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
- 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.
- Add rye flour.
- Add 3 cups of bread flour and keep one cup aside.
- 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?
- Knead well, adding the remaining flour as needed. Knead for at least 7 minutes.
- Let rise for an hour and a half, covered, until double in volume.
- Divided into two loaves and place in bread pans. Let rise again for double the size.
- 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.
- Cool on a rack.
- Slice and freeze – if you can stop yourself from eating a whole loaf.
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