Food + Recipes
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World’s best homemade bread

Being a Norwegian I have to admit I do love my bread. It’s what we eat. If you don’t believe me you should go over there one day. It’s bread for breakfast, lunch and supper. “BRØDSKIV MED BRUNOST” for life! I know many articles discourage people to eat bread, and I’m not going to tell you what to do or not. But if you’re like me, a big fan of nice bread, I have a hell of a recipe to share with you. It might just be the best bread in the whole world. I grew up with the smell of homemade bread in the house, as my mother was an excellent bread maker. Me on the other hand, did not inherent those baking skills. Last time I tried to make homemade bread it both smelled and tasted like alcohol. I learnt that I’ve got a bit too excited about yeast. The whole house smelt like a microbrewery. The bread was also rock hard, super heavy and tasted like shit.

But you know me, I’m not the one to give up, so when I saw an amazing looking recipe in one of my Women’s Weekly cookbooks I decided to give my dream of baking the perfect bread another crack, and the result was AMAZING! It’s by far the best bread I’ve ever tasted, plus it’s full of delicious seeds and “no” sugar. I say “no” because I use a tablespoon of organic honey in the recipe, but apart from that the recipe is sugar free.

Salmon cream cheese bread

 

In the original recipe by Woman’s Weekly they use pumpkin whilst I use, being the #1 fan of this ingredient, sweet potato. SWEET POTATO FTW! The sweet potato gives the bread an amazing colour and makes it very moist and taste nice. The process of baking bread is a bit more time consuming than buying it straight from the shops, but trust me, it’s a way better choice. Less processed, less sugar, more seeds and just filling your house with the beautiful smell of homemade bread makes it worth it.

homemade sweet potato bread

Ingredients:

1 Sweet potato
7 grams dried yeast
1 tablespoon honey
½ cup lukewarm water
1 1/3 cups wholemeal plain (all-purpose) flour
2 cups ‘00’ flour
1 cup sunflower seeds
½ cup oats
1/3 cups pepitas (pumpkin seeds)
2 tablespoons sesame seeds
2 tablespoons linseeds
Pinch of salt
2 tablespoons olive oil
1 egg, beaten lightly

 Method:

  1. Start by peeling the sweet potato and bring it to the boil. Let it simmer until the sweet potato is soft. It usually helps to cut the sweet potato into smaller pieces. Strained it and mash it. Put it aside and let it cool down. You will need 1 1/2 cup of the sweet potato mash.
  2. Soak all the seeds plus the oats in a bowl. Please use filtered water to avoid any unnecessarily chemicals. Don’t be too generous with the water as you barley want to cover the seeds and oats. Let is soak for minimum 30 minutes. I prefer to let it soak for 2-3 hours, usually whilst I’m studying hard at university.
  3. Combine yeast, honey and the water in a small bowl, and cover with plastic wrap. Stand in a warm place for ten minutes or until frothy, then stir in the oil.
  4. Combine flours and salt with the soaked seeds in a large bowl. Add yeast mixture and mashed sweet potato and mix it all until a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Stand in a warm place for an hour or until doubled in size.
  5. Preheat oven to 210*c. Punch down the dough with your fist (Mike Tyson watch out!). Knead again on a floured surface for 1 minute and shape dough to a round in a large oiled oven tray. Cover loosely with plastic wrap for around 40 minutes or until almost doubled in size.
  6. Brush the dough with the beaten egg and make it look pretty with some pepitas. Mike five shallow cuts in the dough with a sharp knife. Bake for 20 minutes, then reduce heat to 180*c and bake for further 10 minutes until golden. The bread should sound hollow when tapped. Cool on a wire rack.

sweet potato bread sunflower seeds

norwegian breakfast

My mum has requested this recipe in Norwegian, so I will now swap over to NORSK: Kjære Krøllisen min, for å bake verdens beste brød trenger du:

1 søtpotet
7 gram tørrgjær
1 SS honning
1/2 kopp lunket vann
1 1/3 kopp sammalt hvete
2 kopper hvetemel
1 kopp solsikkefrø
1/2 kopp havregryn (økologisk er best da de ikke er vært igjennom så mye kjemikalier)
1/3 kopp pepitas/gresskarfrø
2 SS sesamfrø
2 SS linfrø
En klype salt
2 SS olivenolje
1 egg, lett pisket

Mamman min, om du ikke skjønner fremgangsmetoden over så kan du ringe meg så skal jeg forklare. Oppskriften er veldig enkel å følge: Start med å skrelle og koke søtpoteten mens du legger frøene og havregrynen på bløtt. De skal trekke i minst 30 minutter. Selv foretrekker jeg 2-3 timer. Bland deretter vann, honning og gjær og la det stå i minst ti minutter eller til det har begynt å skumme. Bland mel og salt i frøblandingen og tilsett gjærblandingen og 1 1/2 kopp av søtpotetmosen. Kna deigen i 10 minutter og la den stå på heving på et lun plass i en time.

Etter en time skal deigen ha hevet seg til nesten dobbel størrelse. Ta den ut av bollen og kna den i 1-2 minutter før du former den som en runding og plasserer den på et oljet stekebrett. La den etterheve igjen for 40 minutter. Etter 40 minutter er brødet klart til å gå i ovnen, men først børster du egg på toppen av brødet og drysser litt gresskarfrø. Lag fem små kutt på toppen av brødet og putt brøded i ovenen på 210*c i 20 minutter. Reduser temperaturen til 180*c og la brødet stå i ovnen i 10 minutter til. La brødet hvile på rist til du er klar til å angripe det. VOILA! Du har nå Mari’s superbrød!

fin kjærest

Over to something completely different: Surprised this handsome boyfriend with some flowers whilst he made some breakfast here the other day.

Reklamer

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