I have been quite busy finishing a digital marketing course so I haven’t had as much time to blog as I would like to have. And when you are busy you appreciate more when you have time off to relax and enjoy. That’s how I feel about weekends, I just love that morning coffee and good bread. Oh how I love bread.
It takes time to make your own bread, it’s not necessarily difficult but it takes time and most of the time is in proofing. This recipe is fairly easy and can safely say that this is the best morning bread that I have ever made. You just prepare your dough the night before and let it proof during the night. Which means you will have freshly baked bread with your morning coffee.
This recipe contains sourdough and if you are like me that you keep yours in the fridge, I recommend that you would take it out Friday morning (meaning you want to bake your bread Saturday morning), feeding it and let it sit on the kitchen table until Friday evening and then it is ready for action.
I have to say from my experience that I get better results with ecological flour when I am baking with sourdough but maybe that’s just me.
For this recipe I used both whole wheat spelt and regular spelt but you could basically use the flour of you choice but I would recommend to to use both fine and whole wheat it make a lot of difference.
It is also very nice to add about 65 gr. of shredded carrots or parsnips to the dough, and also like I have done one shredded apple and 50 gr. of finely chopped walnuts.
- 5 gr. fresh yeast
- 4 dl cold Water
- 1 dl Sourdough Starter
- 2 tsp Salt
- 1 dl Oatmeal
- 240 gr Whole Wheat Flour
- 300 gr Flour
- In a bowl mix together the water, yeast and sourdough and stirring until fully dissolved. Then add the oatmeal,salt and wholewheat, and I use my kitchen aid with the kneading hook and let it knead it together for about 5 minutes.
- Now little at a time start adding the flour and start at low speed and set more turbo gradually. Let the machine knead the dough for about 8 to 10 minutes or until the dough releases the edges of the bowl and begins to become smooth and form threads. You should be able to take a piece of dough and stretch it out between your fingers without breaking it.
- When ready put the dough in lightly oiled closed container, and put it in the fridge overnight or for 8 to 20 hours.
- Preheat your oven at 250°C (480°F), and if you have a baking stone then use it.
- Take the dough out of the fridge and tip onto a lightly floured work surface. Shape the dough to smaller buns and maybe cover with some seeds.
- Put them in when the oven is super warm, and bake for 15 – 20 minutes.