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The Breaking of Bread...
by
Signe Johansen
Текущий рейтинг: 4.0
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%20is%20when%20I%20went%20to%20a%20springtime%20Scandinavian%20dinner%20they%20co-hosted%20with%20Trina%20Hahnemann,%20author%20of%20'The%20Scandinavian%20Cookbook.'%20Fromagerie%20do%20a%20great%20job%20promoting%20bread%20made%20without%20preservatives,%20enzymes%20or%20any%20weird%20chemicals.%20All%20you%20need%20is%20some%20unrefined%20flour%20-%20preferably%20wholemeal,%20a%20generous%20splash%20of%20water,%20yeast,%20salt%20and%20maybe%20a%20pinch%20of%20honey%20or%20sugar.%20And%20some%20crunchy%20seeds!%20Easy%20as%20pie,%20or%20bread%20if%20you%20will.%3C/p%3E%3Cp%3ESo%20in%20the%20spirit%20of%20real%20bread%20I%20slow-fermented%20a%20spelt%20dough%20in%20my%20fridge%20and%20left%20it%20for%2018%20hours%20before%20baking%20it%20today.%20This%20recipe's%20adapted%20from%20one%20I%20found%20in%20Xanthe%20Clay's%20food%20column%20in%20the%20Daily%20Telegraph,%20and%20I've%20cited%20the%20link%20above.%3C/p%3E%3Cp%3EKnown%20as%20%223-minute%20spelt%20bread%22%20%20the%20recipe%20couldn't%20be%20easier%20-%20no%20kneading,%20no%20fussy%20shaping%20of%20the%20bread%20into%20an%20elaborate%20wreath%20or%20baton.%20Just%20mix%20the%20ingredients,%20stick%20in%20the%20fridge%20overnight%20and%20bake%20the%20next%20day.%3C/p%3E%3Cp%3EWhen%20you've%20baked%20it,%20just%20eat%20a%20slice%20on%20its%20own,%20or%20with%20a%20sliver%20of%20good%20butter.%20That%20cult-condiment%20Marmite%20always%20goes%20well%20with%20wholemeal%20bread%20I%20find,%20as%20does%20cheese,%20jam,%20gravadlax,%20mackerel%20in%20tomatoes,%20sweet%20and%20salty%20anchovies%20and%20soft-boiled%20eggs....OK,%20am%20getting%20carried%20away%20-%20the%20Scandi%20nostalgia's%20really%20kicking%20in!%3C/p%3E%3Cp%3ESeriously%20though,%20nothing%20beats%20good%20bread.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EAll%20you%20do%20is%20combine%20the%20dry%20ingredients%20in%20a%20large%20mixing%20bowl,%20then%20add%20the%20water,%20stir%20using%20a%20large%20spoon%20for%20a%20minute%20or%20two%20to%20form%20an%20even%20dough,%20then%20cover%20with%20clingfilm%20and%20refrigerate%20until%20you're%20ready%20to%20bake%20the%20bread.%3C/p%3E%3Cp%3EWhen%20you're%20ready%20to%20bake,%20remove%20the%20dough%20from%20the%20fridge,%20and%20re-shape%20into%20a%20loaf%20tin.%20Cover%20again%20and%20place%20in%20a%20warm%20spot%20for%2030%20minutes%20so%20it%20springs%20back%20to%20life.%20Preheat%20the%20oven%20to%20220C%20and%20place%20the%20loaf%20in%20the%20upper-middle%20shelf%20of%20the%20oven,%20and%20after%20ten%20minutes%20turn%20the%20heat%20down%20to%20200C%20(the%20extra%20heat%20adds%20a%20bit%20of%20lift%20to%20the%20dough),%20if%20you%20want%20to%20get%20a%20really%20great%20bread%20crust%20you%20can%20throw%20a%20few%20tablespoons%20of%20water%20on%20the%20bottom%20of%20your%20oven%20before%20shutting%20the%20oven%20door.%20It's%20a%20nifty%20trick,%20I%20forgot%20to%20do%20it.%20I%20also%20forgot%20to%20add%20any%20seeds%20to%20the%20top,%20but%20that's%20not%20the%20end%20of%20the%20world.%3C/p%3E%3Cp%3EBake%20for%2045-50%20minutes,%20checking%20the%20bread%20is%20ready%20by%20tapping%20it%20underneath%20-%20it%20should%20sound%20hollow.%20Take%20the%20bread%20out%20of%20the%20tin%20and%20place%20back%20in%20the%20oven%20for%20a%20further%205-10%20minutes,%20this%20gets%20the%20whole%20bread%20nice%20and%20crisp.%3C/p%3E%3Cp%3EEat%20whilst%20warm,%20sharing%20with%20friends%20and%20loved%20ones.%20After%20all,%20what%20is%20the%20breaking%20of%20bread%20if%20not%20the%20pinnacle%20of%20commensality?%3C/p%3E%3Cp%3Ep.s.%20there's%20a%20great%20new%20bakery%20called%20Peter's%20Yard.%20They're%20a%20Swedish%20bakery%20based%20in%20Edinburgh%20but%20you%20can%20find%20their%20most%20excellent%20crispbread%20at%20specialist%20delis,%20and%20of%20course%20at%20La%20Fromagerie.%20Look%20out%20for%20them,%20they're%20definitely%20one%20to%20watch%20as%20Scandinavian%20food%20conquers%20the%20world%20;-)%3C/p%3E){kind=link}