zondag 11 januari 2009
It was time to bake a new bread. At a mill in Nijmegen I had bought some meal with seven different cereals. Time to try it out!
The results were good. I got very much ovenspring, much more than I usually get. I still haven't figured that out. This time it was amazing, though! The crumb was light, and the tast was also good.
200 g flour (50%)
200 g seven-cereal-meal (50%)
1 tsp instant yeast (1,5%)
1,25 tsp salt (2%)
280 ml water (35%)
Mix the flours with the yeast and salt. Add the water en mix until well blended.
Let rest for 10 minutes.
Knead the dough for 5 minutes. The dough is hard to knead by hand, because it is quite sticky. After the kneading, pat it flat and fold it envelope-wise, stretching the dough as much as possible without tearing it.
Put it in a lightly greased bowl, cover, and let rise in a warm place for 1,5 hours or until doubled in volume.
Get it out of the bowl, knead it shortly, and pat it flat again, then fold it like an envelope. Roll it up and put it in a baking tin.
Cover and let rise for 1 hour / 1,5 hours or until doubled in volume.
Preheat the oven to 220°C (425°F).
Slice the dough with a sharp knive and spray it with a plant spray.
Put the bread in the oven and spray the sides of the oven for creating extra steam.
Repeat the spraying twice in the first 5 minutes of baking.
Bake the bread 35 minutes total, decrease the temperature tot 200°C (400°F) after 10 minutes.
Get it out of the oven and out of the baking tin. Check it is done by knocking on the bottom. It should sound hollow.
Let it cool on a wire rack.