Last night, I decided to bake some bread. I followed a recipe of Anne’s Food, Lazy Bread, but made a few alterations. And the result? Deliciousness. Best part about baking your own bread is that you know exactly what’s in it, and you get to be proud.
The recipe avec photos:
Lazy Bread
2 loaves
600 ml (2.4 cups) water
56 g fresh yeast
2 tsp salt (or sea salt)
1 tbsp cardamom
1 tbsp caraway seeds
1 tsp sugar
900 ml (3.6 cups) wheat flour
300 ml (1.2 cups) "rågsikt", sifted rye flour and wheat flour (which Anne defined to be 40% rye Flour, 60% whole wheat, Add the rye flour, because it gives the bread so much flavor!)
Flop everything into a bowl and crumble in the yeast. The water doesn’t have to be lukewarm or measured to a warm temperature. Mine was just below lukewarm. Mix it. Your dough shouldn’t be too dry, you want it to look like a gooey mess, but not a dripping gooey mess.
Cover it and let it rise for an hour, after which you should give it a good mix. Then give it another hour. And then pour it into already greased loaf pans (I used butter). Let them rest, uncovered, for about 20-30 mins. Then pop them into a 500 degree oven for around 12 minutes. Then lower the temp to 215 degrees and let them bake for around 70-80 minutes.
Anne pointed out on her food blog, that if you want a harder crust to let them out of their loaves around 50 minutes into baking them. I, however, put in a dish filled with water as I put the bread into the oven. Additionally, I removed the loaves 60 minutes into baking and let them bake for ten more minutes.
This recipe is pretty versatile and you can definitely play around with the spices. Next time I think I’ll omit the caraway and use anise.
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