Sprouted Fig (The Smoothie Lover)
August 30, 2012
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Salt. Water. Flour. Yeast.

That’s all you need for making the best bread in the world.

Couldn’t be easier.

The bakery in our town began to make a fantastic loaf some months ago. They named it “The Best Bread in the World”. Of course I had to see what there was in it, so once my father and I went down the bakery I sneaked to the counter and checked the little sign in front of the loaves.

“World’s Best Bread – water, flour, salt, yeast” That was all it said.

(Of course they forgot to mention they have a big stone-oven which makes the loaves taste amazing and gives them the best crust ever, but never mind…)

Some days ago my dad made a loaf exactly like the one down the bakery – and it was soooo good.

It was actually inspired a lot by Jim Lahey’s “Perfect Bread”.

Nice crispy crust with a lovely moist crumb with a flavor that just pops… Uhmmm.

The secret?

A long time for rising (aka. a minimum of yeast) and baked in a big iron pot. (Or any other oven-proof pot)


My dad told me why it turned out so good:

Using a minimum of yeast and allowing the bread to rise for a long time, allows the taste of grain to improve a lot. And yes – this bread taste a lot of grain and real flour.

Well, actually I just realized my dad actually makes a lot of great bakery. Check out the lovely buns.

Best part of this bread? Even though it have to rise for quite a long time you only have to work in the kitchen for about 15 minutes or so.


The Best Bread in the World
1 big loaf

2 g. yeast (2 small balls each the size of a pea) or 2g. dry yeast
600 g. water
800 g. flour
8 g. salt

How to do
In a bowl dissolve the yeast in the water. Add salt and flour – don’t knead, just stir in for about half a minute (the dough turns out quite wet – don’t add more flour, since the bread might turn out dry then).

Wrap the bowl in cling film/ plastic wrap and let the dough rise for 12 – 18 hours.

Preheat the oven to 250 degrees C (485 F) with the iron cast pot with a lid on, in the oven

The pot has to be 250 degrees as well as the oven before baking
(well you don’t have to use a thermometer or something – just remember to heat the pot at the same time as you heat the oven ;-) )

Poor the dough out on a table covered with flour. Fold it a couple of times and place in the oven proof iron cast pot dusted with flour.
Bake for 30 minutes under the lid, then take of the lid and turn down the heat to 220 degrees C (428 F) for another 15 minutes.

Let it cool down and enjoy “the best bread in the world”

NOTE: Eventually replace 1/4 of the flour with whole-wheat (or other whole grain) flour.

June 13, 2012

One more recipe on buns – maybe I should change the name of my blog to “The Buns Lover”. Haha, but that doesn’t sound that good right? :-) But the thing is, that I really, really, really love buns. This is my third recipe within 3 weeks. They are easy to make, it doesn’t take that much time and they are always heavenly delicious. At my place a batch of buns never last long.

Today I had my 2nd exam – 2 to go! In Danish. I felt I did very well, and my score was accordingly. I got a 10 (2nd highest mark). Whoopee. I was actually incredibly nervous, so I’m very fond of the outcome. Afterwards a friend and I went to my place. We baked some buns for lunch. Yummy!

It was very easy and took about 40 minutes from start to end – INCLUDING time for rise. Couldn’t be any easier – enjoy!

Wholemeal Buns – the easy way

Yield: 16 buns

Ingredients

  • 1/2 cup milk
  • 1 1/2 cup water - the same temperature as your little finger
  • 50 g. yeast
  • 1 tbsp. salt
  • 1 tsp. honey
  • 1 cup oatmeal
  • 3 tsp. wheat bran
  • 1 tbsp. oil (maybe a bit more)
  • About 7 cup wheat flour (you can sub some of it with graham flour)

Instructions

  1. In your stand mixer combine water, milk, yeast, salt and honey. Add the oatmeal, wheat bran and oil. Mix very well, then add the flour a bit at a time till the dough sticks together.
  2. Make 16 buns with wet hands and place them on a baking sheet with non-stick paper. Let them rise while your oven heats.
  3. Bake for about 15 minutes using this trick on 200 degrees C. Make sure to turn them once after 12 minutes.
  4. Cool down and enjoy!
http://sproutedfig.com/wholemeal-buns-the-easy-way/

April 15, 2012

My dad makes the most wonderful “Birthday” buns. And we eat them all year around – not just for Birthday (wonder why they are called Birthday buns). They are easy to make and it doesn’t take more than 30 minutes from start to end. No kneading included! And last but not least they taste lovely!

As I told in this post I was stuck with some egg yolks today after making meringue kisses. So I decided to make the buns exactly as my father does. Usually I (or my dad) make them wit one whole egg instead of two egg yolks, but they taste great with egg yolks too.

Every time we make these buns at home they sell like hot cakes and are gone in hours. So you have to be fast. I think I better have to save one for my self for tomorrow (it is me who made them after all) ;-)

Hope you’ll like them!

What you need
10 big buns
2 cups milk (or half water, half milk – you can probably also make them with only water, but I don’t think they will turn out as nice as these ones)
50 g. (1,8 oz.) yeast
1 1/2 T liquid honey
1 1/2 tsp. salt
1 egg (or 2 egg yolks, if your’e stuck with such ones)
2 T butter, room temperature
Approx. 500 g. (17,5 oz.) wheat flour

How to do
Dissolve the yeast in the milk (or water/milk). Add salt, honey and egg and mix. Mix in a bit more than half of the flour and the butter. Add the rest of the flour. Maybe you’ll need a bit more, maybe a bit less to feel your way. The dough is done when you can make buns with your hands with a tiny bit of flour.
Place some big buns (if you make them big they will be very moist and delicious) on a baking sheet with nonstick paper.
Bake in the oven on 200 degrees Celsius (390 degrees Fahrenheit) for 10-15 minutes. Cool down. Yummy!

Note: Doesn’t matter if you let the buns rise for half an hour, but you don’y have to ;-)