DARK COUNTRY-STYLE BREAD
Mörkt lantbröd
1 ¾ oz fresh yeast
4 tablespoons orange jam
2 teaspoons salt
4 ¾ cups flour, especially for baking dark bread
beaten egg for brushing
Melt the fat in a saucepan, add milk and heat to 37°C/body heat. Crumble the yeast in a mixing bowl and dissolve it in some of the liquid. Add remaining liquid, orange jam and salt. Add flour, little by little, and work the dough until it releases the bowl. Sprinkle with some flour, cover and leave to prove for about 30 minutes.
Mörkt lantbröd
In Sweden, we used to have a special kind of flour
used for baking this style of bread. I haven’t made this bread in years and in
fact I don’t know if this flour is still on the market – things change all the
time. But maybe you can find some equivalent? The bread gets some of its lovely
taste from orange jam and you can serve it with soup or other food or make
sandwiches.
3 breads
1 ¾ oz butter or margarine
2 cups milk1 ¾ oz fresh yeast
4 tablespoons orange jam
2 teaspoons salt
4 ¾ cups flour, especially for baking dark bread
beaten egg for brushing
Melt the fat in a saucepan, add milk and heat to 37°C/body heat. Crumble the yeast in a mixing bowl and dissolve it in some of the liquid. Add remaining liquid, orange jam and salt. Add flour, little by little, and work the dough until it releases the bowl. Sprinkle with some flour, cover and leave to prove for about 30 minutes.
Turn out the dough onto a floured surface and knead
until smooth. Divide in 3 and shape to round bread loaves. Put on a greased
baking plate (or use baking paper) and let rise under a cloth for 30 to 40
minutes. Brush with egg and bake in the lower part of the oven at 390F for about 20 minutes.
Enjoy!
Bella
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