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Jeg arbejder hele tiden på at gøre mit liv så enkelt som muligt. Dog vil vi ikke gå på kompromis med maden, vi spiser. Stort set al det brød vi spiser er hjemmebagt. Det smager bedre, er billigere og så ved vi, hvad det indeholder. Jeg har fundet frem til en brødopskrift, der er let at gå til og som giver en sprød skorpe given gummiagtig lækker krumme som minder mig om surdejsbrød. Det tager lidt tid at lave det, men når man først har det indarbejdet som en rutine, så er det let. Har du lyst til at prøve?
Du skal bruge:
450 gram mel - jeg bruger som regel både hvede- og rugmel
450 ml vand
Meget lidt gær. Jeg bruger tørgær, da jeg bruger så lidt ad gangen, mindre end 1/3 teske, og jeg smed alt for meget frisk gær ud før.
9 gram salt
Sådan gør du:
Bland 250 gram mel, vand, salt og gær. Gem resten af melet til imorgen. Sæt den sammenrørte dej overdækket i køleskabet til næste dag eller op til 24 timer. Tag det ud og tilsæt resten af melet. Lad det hæve overdækket på køkkenbordet i 5-6 timer. Hæld det i en brødform (ca. 1 liter) og lad det hæve mens ovnen varmer op til 225 grader. Bag det i ca. 30 min.
Håber, du kan lide det.
PS. det er bedst at pakke brødet ind i et viskestykke eller at lægge det i en stofpose.
PS. det er bedst at pakke brødet ind i et viskestykke eller at lægge det i en stofpose.
No-knead easy bread
I continously strive to make my life as simple as possible. However, I want to eat well. We almost exclusively eat homemade bread. I have come up with a recipe that is really simple that yields a bread with a nice crunchy crust and a rubber like soft crumb that reminds me of sourdough bread. Like sourdough breads, it takes time to make it due to resting and raising time but once you get it into your routine it is easy. Want to give it a try? Here is how I do it:
You need:
450 ml water
9 grams salt
Very little yeast about a third teaspoon I use dried yeast as that keeps forever and I threw out way too much fresh yeast before.
450 grams flour - I usually use a mix of wheat and rye.
How to do it:
Mix yeast, salt, water and 250 grams of flour (save the remaining flour for tomorrow). Cover it and keep it in the fridge overnight for up to 24 hours. Take it out of the fridge and add the rest of the flour. Leave it to raise on the counter for 5-6 hours. Put in a baking tin (about 1 liter) and let it raise again while the oven is heating up to 225 degrees Celsius Bake for 30 minutes or until it looks done.
Hope you like it.
PS. It is better to wrap the bread in a kitchen towel or or to put it in a fabric bread bag than to keep it in a plastic bag.
You need:
450 ml water
9 grams salt
Very little yeast about a third teaspoon I use dried yeast as that keeps forever and I threw out way too much fresh yeast before.
450 grams flour - I usually use a mix of wheat and rye.
How to do it:
Mix yeast, salt, water and 250 grams of flour (save the remaining flour for tomorrow). Cover it and keep it in the fridge overnight for up to 24 hours. Take it out of the fridge and add the rest of the flour. Leave it to raise on the counter for 5-6 hours. Put in a baking tin (about 1 liter) and let it raise again while the oven is heating up to 225 degrees Celsius Bake for 30 minutes or until it looks done.
Hope you like it.
PS. It is better to wrap the bread in a kitchen towel or or to put it in a fabric bread bag than to keep it in a plastic bag.