Tuesday, March 27, 2012

Thursday Bread with Oatmeal and Freshly ground Fennel seeds via no kneading technique from Martin Johansson's ENKLARE BRÖD BOOK

Hello Tuesday... welcome...

my new bread bible...
I have a new lover. It gives me pleasure like no other. I added to my ever expanding cookbook collection. Yes, it is in Swedish, but I will try to add as many recipes as I can in English so you all can have a go at Mr. Johansson's brilliant bread recipes. This is from Martin Johansson's ENKLARE BRÖD (Natur&Kultur Stockholm) new book and you can follow him on his blog here www.litemer.paindemartin.se in Swedish..

Leftover morning oatmeal meet your maker
grind your own fennel seeds. Lovely!
Martin is a no frills kind of bread baker. Keep it simple, weigh your ingredients and let it rest and you will have an amazing loaf of bread. The book is divided into sections. No knead, Sourdough, and rest and fold (short time bread and pizza dough). I was drawn to the Thursday bread recipe because of it's star ingredient. Cold oatmeal. Yep, left over gloppy grey oatmeal." What a clever idea I said to myself, I must make this recipe!" He used fennel seeds in this and I just love, love, love the aroma it give and the finest of tastes it creates in the finished product.

All of Martin's no knead recipes are a quick fix before bed time and an early morning prep. Kind of recipe, so  I recommend you start this recipe in mid-late evening if you want it for breakfast. I have also made it first thing in the morning and baked it when I came home from work for our evening meal. Be creative and give this a try. I was ever so pleased. Really gobbed smacked at how delicious and long lasting this bread was. It stayed fresh and moist for over 4 days!

Thursday's bread
1 Form bread 5-8 minutes prep time 9 hours resting/rise time


Fresh yeast 3 grams 
100 grams cold water
300 grams cold old fashioned oatmeal
300 grams high protein white flour
6-9 grams salt
1.5 teaspoons freshly ground fennel seeds
Raw oatmeal for baking
12 ice cubes

fresh yeast, look for it in your dairy section of your local grocery
After breakfast/ Before bed:

starting to blend together
Blend your dough. Mix your yeast with the water in a large bowl. Blend in the rest of the ingredients. Mix together gently until it forms a collective dough. Cover the dough with a lid or plastic wrap, and let sit at room temperature for 8-10 hours.

Ready to bake
In the late afternoon/Early morning:

Bake your bread. Butter your bread pan and cover the buttered form with the raw oatmeal. Sprinkle a good handful of more raw oatmeal to your counter top and gently remove your dough from the bowl. using your hands or a dough scraper. Gently roll your dough in the oatmeal, and add it to your prepared bread pan. Cover with a tea towel and let rise for 1 hour.In a draft fee place.
Out of the oven and cooling
Pre heat the oven to 250 degrees C or 500 degrees F.

The ice cubes help "proof "the bread and created a moisture cave for the baking process
Bake your bread:

MMMMMM... so lovely, so good and exciting.
With your oven preheated and your oven rake in the middle of the oven. With a n extra cookie sheet or baking tray. Add your twelve ice cubes and slide it directly under your middle rack. Add your newly risen bread and bake for 15 minutes. After the first 15 minutes you can turn down the heat to 225 degrees C or 450 degrees F. Let the bread continue to bake for a further 20 minutes. Remove the bread from the oven, and turn out the loaf to a cooling rack. You know the bread is baked if the bottom of the loaf sound "hollow" when your knock on it.
Let cool and then slice and enjoy. Couldn't be more enjoyable.

No comments:

Post a Comment