When I first started baking bread, it seemed that all my recipes called for wheatgerm and bran. So I bought one packet of each, and guess what? None of the recipes I have used since then call for them. So I'm trying to use them up. I found a nice recipe for wheatgerm bread, which I'll post here next time I make it. But I need to use up my bran! I'm also trying to use up some linseed. My grandmother gave me the seeds, and I'm not a huge fan of overly-seedy bread, so it's taking me time to use up the linseed.
BTW - all my bread recipes yield two small loaves. I use a Tupperware UltraPlus loaf pan (1.9 l) and a metal pan. You need to calculate extra baking time in the Tupperware pan, but it's deeper than my metal pan, which makes for taller loaves.
Wheatgerm and bran loaf
45 g wheatgerm
45 g bran
120 g coursely-ground whole wheat flour
75 g wholegrain
15 g linseed
600 g plain flour
12 g rock salt
30 g walnut oil
1 packet quick-rising yeast
6 dl water
- Mix wheatgerm, bran, whole wheat flour, wholegrain, linseed and half the water in a bowl, and leave it to rest for 1 hour.
- After 1 hour, add remaining ingredients to (1), and knead.
- Leave to rise, shape into loaves, then leave to proof.
- Bake at 200 C for 45 minutes.
Result? The bread was slightly less dense than the whole wheat loaves I wrote about yesterday. A good bread for spreads, and good flavor.
Definitions
Hvetekim = wheatgerm
Kruskakli/hvetekli: bran
No comments:
Post a Comment