SCANIAN COUNTRY STYLE BREAD
Skånskt lantbröd
1 ¾ oz yeast
¼ cup brown sugar
1 tablespoon honey
1½ teaspoons salt
1 egg
¾ cup oatmeal
1 ¼ cups sifted rye flour
2 ¾ cups flour
Melt the fat in a saucepan and add the soured milk. Heat to 37°C/body heat. Crumble the yeast in a mixing bowl and dissolve it in some of the liquid. Add remaining liquid, brown sugar, honey, salt, egg, oats, sifted rye flour and flour little by little. Work the dough until it releases the bowl, sprinkle with some flour and leave to prove for about 30 minutes.
Skånskt lantbröd
Nothing beats home-baked bread. This country style bread
is moist and juicy from oats and is delicious both for sandwiches and with
soups or salads.
2 breads, approx 40 slices
1 ¾ oz butter or margarine
2 cups soured milk1 ¾ oz yeast
¼ cup brown sugar
1 tablespoon honey
1½ teaspoons salt
1 egg
¾ cup oatmeal
1 ¼ cups sifted rye flour
2 ¾ cups flour
Melt the fat in a saucepan and add the soured milk. Heat to 37°C/body heat. Crumble the yeast in a mixing bowl and dissolve it in some of the liquid. Add remaining liquid, brown sugar, honey, salt, egg, oats, sifted rye flour and flour little by little. Work the dough until it releases the bowl, sprinkle with some flour and leave to prove for about 30 minutes.
Knead on a floured work surface until smooth and
pliable. Divide it in 2, shape into loaves and put them on a greased baking
plate (or use baking paper). Leave to rise for 30 minutes or so. Bake in the
lower part of the oven at 350F for 30 to 35 minutes. Allow to cool
under a cloth on a rack.
Enjoy!
Bella
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