<p>There is already so much written about bread. It is mentioned in all kinds of religious books, quotes, jokes and most of us eat it every week, some even everyday. Yet when we think about it. Do we really know all about it? Even though it is one of the simplest foods on our menu, it is not always easy to make. Of course we can make simple doughs without kneading, some people even have a special bread oven machine. But the finest, most soft, yet crunchy breads are a little more complex. Today we are sharing an experiment, that turned out extremely good. Worth sharing. Made out of spelt flour, whole wheat flour and wheat flour type 850, sprinkled with oats, buckwheat and spelt. Pure grain treasure hidden in this recipe.</p>
In a jug or small bowl, mix water and the yeast. Set aside for 10 minutes.
In a large mixing bowl, weigh out the
wheat, the whole wheat flour and the whole grain spelt flour, oat
or rye flakes and the sea salt. Add the wet
mixture to the dry mixture. Mix with a
wooden spoon and your hands until the dough
comes together to form a dough.
Knead with your hands for 10 minutes. The
dough has to be elastic and shiny. Cover
with the bowl and let stand for 10 minutes.
Knead the dough again for 5 minutes.
Put the dough in a bowl, cover with plastic foil or a lid and let slowly rise in a
refrigerator for 12 hours.
If we are short on time, we can leave
the dough in a warm room, and let it rise
for 1 hour, or until doubled in size, but that way the dough won't be so fluffy and tender + it will be a bit harder to digest.
Lightly dust a clean work surface with flour,
put the dough on a work surface and
shape into a desired form. Let the dough
rise until about double the size, this will
take between 1 and a half to 2 hours.
Preheat the oven to 250°C / 485°F. Place a
roasting pan at the bottom of the oven to
When the dough has doubled in volume,
uncover it and slash a simple pattern on
the surface of the bread using a sharp
knife or razor blade. Pour the cup of cold water onto
the hot roasting pan and lower the oven
temperature to 240°C / 465°F Bake the bread
for about 15 minutes, then lower the
temperature to 220°C / 425°F, put out the roasting
pan and bake for another 20 minutes.
Water creates steam in the oven, which makes the bread more fluffy and tender, inside.
Leave the loaves to set on a wire rack to
cool for about two - three hours.
Don't cover the dough with a cloth because that way you create a moist environment and you loose the crust.