It doesn’t get much easier than this. Mix everything together, forget it in the fridge overnight and bake the next morning. That’s how easy it is to make a moist, tasty wheat and rye loaf. The hardest part is waiting for it to cool.
Have you ever had the feeling of being confused when reading about baking? Methods and philosophies all born of experience and science and presented by master bakers and amateurs like you and me is dizzying. Machine knead or don’t, do it by hand, cold proof, salt in first or last. How will beginners ever know where to begin? To be honest, I get confused too. Luckily, you can make things really easy and still bake excellent, tasty bread.
Baking is basically about controlling a process to achieve a certain goal. All parts of the baking process from mixing the ingredients, kneading, temperature, fermentation, shaping, proofing and baking have an effect on the look, taste and structure of the final result. If you try to incorporate it all from the beginning you risk losing the baking bug, and we can’t have that now, can we?
I’ve been doing this for so long, I enjoy trying different methods out to see how it fits my rhythm and temper. The good thing is that no matter whose advice we follow, we end up with great bread. Most of us won’t notice any difference unless we taste the results of different methods side-by-side.
So, todays bake is a study of simplicity. No theory or technical jargon. Simply throw it all together, throw it in the fridge and bake it the next morning at 230°C
600 g water
6 g yeast
150 g sourdough starter (optional – you can also use 100g yoghurt)
50 g whole grain ryde
150 g Öland wheat (or any other whole grain you have lying around)
600 g strong baking flour
16 g salt
How to do
- Mix everything together and place in the fridge overnight
- Pour the dough onto the table, fold it carefully back on itself, part in two, shape to loaves (or rolls) and place them on a baking tray
- Turn on oven at 230°C
- When the oven is ready, bake for about 40 minutes until you’re happy with the colour
- Thats it! Done!
- Wait. Patiently 🙂
The flour mix can be adjusted infinitely, as long as you keep the water-flour ration (hydration) at about 75%. 125 g whole grain wheat and 675 all purpose flour gives lovely, moist and fluffy breakfast rolls that can be decorated with your favorite seeds. My family loves sesame and pumpkin seeds. The only real challenge is handling the dough firmly but carefully, so you don’t knock out all the air. Bake immediately or for better, fluffier results wait for 45-60 minutes.