Lazy Sourdough Bread.

This is the best bread I’ve ever made. It is so good that I have been making it twice a week for over a year now, so it’s a bout time I shared it. I discovered it in the book called Cooking Help for Parents (Mathjeplen til Foreldre), which promotes cooking healthy home-made food for children (and adults) and involving chilren in cooking. A highly recommended book. Their website (in English and Norwegian) have a lot of excellent advise on child nutrition, growing your own veggies and educating children about cooking and nutrition. 

The beauty of this bread is that there is no need to knead it and preparation only takes ten minutes tops. All you have to do is prepare the dough, put it into your baking trays and forget about it for 8 hours or longer. Then just bake it. That’s it! Sometimes I make the dough in the evening and bake it first thing in the morning, sometimes I make the dough first thing in the morning and bake it in late afternoon to enjoy for dinner. Easy! Oh, and it is pretty much only flour and water. The bread does taste great though! This is because over 8 hours the yeast would have done its magic, so the bread aquires the special taste (and smell) of sour dough. 

The simplicity of the recipe allows room for experiments. I have used wholewheat and rye, spelt and rye, wheat and wholespelt combinations. You can also made bread rolls and focaccia from the same dough. I would recommend using organic, stone ground flour for this recipe.

 

Pour straight into prepared form

Pour straight into prepared form

After 7 hours it looks like this

After 7 hours it looks like this

Straight from the oven.

Straight from the oven.

Bottoms up

Bottoms up

Ready to eat

Ready to eat

Lazy Sourdough Bread
Yields 2
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Ingredients
  1. 800g fine spelt (dinkel) flour,
  2. 200g fine rye flour
  3. 1.5 tsp dry yeast
  4. 1 tbsp salt
  5. 900ml water
  6. Oil for greasing the tin and rushing the bread.
Instructions
  1. Grease and line two bread tins*
  2. Mix dry ingredients together, then gradually add water and mix the dough until flour is incorporated. I use silicone spatula for ease and finish it off in my food processor.
  3. Divide the prepared dough between two tins and leave it in a dark place for 8 hours or overnight.**
  4. After about 8 hours the dough will give off a sour smell. This is normal. It should also double in size.***
  5. When ready to bake (in the morning, or after 8 hours), turn on the oven to 190C and bake the loafs for 50-60 minutes, until it is hard on the top and nice brown colour.
  6. Cool on the wire rack until you can handle it, then remove from forms and cool completely before storing it.
Notes
  1. *you can use any other container actually. It really is not important.
  2. **I like to put it right inside the oven and leave it there. If you prefer to leave it on the bench cover it with a cellofane or cling film or kitchen towel, to prevent the top from drying. This is important. If the top will dry out, there will be a whole in the middle of your bread! The top will raise and the bottom will be flat.
  3. ***sometimes it overflows, so it is a good idea to line the bottom tray of the oven with aluminium foil.
Adapted from Geitmyra matkulturcenter for barn
Adapted from Geitmyra matkulturcenter for barn
Artisan Cook http://artisancook.co.uk/

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